Chicken Francese
This Chicken Francese recipe delivers restaurant-quality Italian-American comfort food in under 35 minutes. Tender, thin chicken cutlets are coated in a delicate egg batter, pan-fried to golden perfection, and finished in a silky lemon butter white wine sauce that's bright, rich, and absolutely irresistible.
Equipment
- Large stainless steel or nonstick skillet - 12-inch / 30cm recommended
- Meat mallet or rolling pin - for pounding chicken cutlets
- Shallow bowls or pie dishes - 2, for dredging
- Whisk
- Tongs - for flipping chicken
- Paper towels
- Cutting board
- Sharp knife - for slicing chicken and mincing
- Citrus juicer or reamer - optional but recommended
- Measuring cups and spoons
Ingredients
- 2 large boneless, skinless chicken breasts - about 1.5 lbs / 680g total, halved horizontally
- 0.5 cup all-purpose flour - 60g, divided
- 1 tsp kosher salt - plus more for seasoning
- 0.5 tsp black pepper - plus more for seasoning
- 3 large eggs
- 2 tbsp whole milk
- 3 tbsp extra virgin olive oil - 45ml
- 2 tbsp unsalted butter - 30g, for frying
- 1 medium shallot - finely minced
- 3 cloves garlic - finely minced
- 0.5 cup dry white wine - 120ml, Pinot Grigio or Sauvignon Blanc recommended
- 0.75 cup low-sodium chicken broth - 180ml
- 3 tbsp freshly squeezed lemon juice - 45ml, about 1.5 lemons
- 3 tbsp cold unsalted butter - 45g, cubed, for the sauce
- 1 lemon - thinly sliced into rounds, for garnish and sauce simmering
- 2 tbsp fresh flat-leaf parsley - finely chopped, for garnish
Instructions
- Slice chicken breasts horizontally to create 4 thin cutlets. Pound each cutlet between plastic wrap to an even 1/4-inch thickness. Season both sides with salt and pepper.
- In a shallow bowl, combine 6 tablespoons flour with salt and pepper. In another bowl, whisk eggs with milk until smooth. Coat each cutlet in flour, shake off excess, then dip in egg wash.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Fry cutlets in batches for 2.5-3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Reduce heat to medium. Cook shallot until softened (1-2 minutes), then add garlic for 30 seconds. Sprinkle with reserved 2 tablespoons flour, cook 1-2 minutes, scraping up browned bits.
- Pour in wine, stir and reduce for 2 minutes. Add broth and lemon juice, bring to a gentle simmer. Add lemon slices and cook 3-5 minutes until sauce thickens slightly.
- Reduce heat to low. Whisk in cold butter cubes one at a time until melted and glossy. Return chicken to pan, spoon sauce over, and warm through 2-3 minutes without boiling.
- Transfer chicken to plates, spoon generous sauce over each piece, garnish with lemon rounds and fresh parsley. Serve immediately.
Notes
- Even thickness is crucial: Pound cutlets to an even 1/4-inch thickness to ensure they cook evenly and the coating adheres properly.
- Use cold butter for the sauce: Adding cold butter to the reduced sauce creates emulsification and a silky, glossy texture. Warm butter will cause the sauce to break.
- Don't skip the flour-first step: Coating the chicken in seasoned flour before the egg wash helps the batter adhere much better, creating a more cohesive crust.
- Avoid overcrowding: Fry the cutlets in batches. Overcrowding drops the pan temperature and leads to steamed, soggy chicken instead of golden brown.
- Use a wine you'd drink: Pinot Grigio or Sauvignon Blanc work beautifully. Avoid "cooking wine" which has added sodium that throws off the sauce's balance.
- Fresh lemon juice only: Bottled lemon juice has an off, slightly bitter flavor that really shows up in this simple sauce.
- Storage tip: Store leftovers in an airtight container for up to 3 days. The coating will soften but the flavor remains wonderful.
- Reheat gently: Warm leftovers in a skillet over low heat with a splash of chicken broth for 4-6 minutes. Cover loosely and turn once.
- Make-ahead option: Fry the chicken up to 2 hours ahead and keep at room temperature on a rack. Make the sauce just before serving and combine briefly.
- Serve over pasta or with mashed potatoes: The sauce is the star, so serve over angel hair, spaghetti, or creamy mashed potatoes to soak up every drop.