Chicken Francese
A comforting dish of breaded chicken cutlets in a lively lemony sauce, perfect for weeknight dinners or special gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts, thin cut Tender texture
- 1/3 cup all purpose flour Provides a coating
- 1 1/4 teaspoons salt Enhances flavor
- 1/2 teaspoon pepper Adds mild spiciness
- 2 whole eggs Binds coating
- 2 tablespoons milk Adds moisture
- 1/4 cup olive oil For frying
- 4 tablespoons butter, divided use Rich flavor
- 1 whole lemon, thinly sliced Bright acidity
- 1 tablespoon all purpose flour Thickening agent
- 1/2 cup white wine Adds depth
- 3/4 cup chicken broth Moisture and richness
- 1 tablespoon lemon juice Extra tang
- Salt and pepper to taste For seasoning
- 2 tablespoons chopped parsley Freshness
Instructions
Preparation
- Place each chicken breast between two pieces of plastic wrap and use a meat mallet to flatten them into thin cutlets.
- In a mixing bowl, combine the flour, salt, and pepper.
- In a separate small bowl, whisk together the eggs and milk until uniform.
- Heat the olive oil in a large pan over medium-high heat.
Cooking
- Dredge each chicken cutlet in the flour mixture, shake off excess, then dip into the egg mixture.
- Carefully place the coated chicken in the pan in a single layer and cook for 4 minutes until golden brown.
- Turn them over and repeat for another 4 minutes on the other side.
- Remove the chicken and cover it to keep warm.
- In the same pan, melt 1 tablespoon of butter over medium heat, then add the lemon slices and cook for 2-3 minutes.
- Add remaining butter and let it melt, then stir in 1 tablespoon of flour and cook for 1 minute.
- Pour in the white wine, stir, and simmer for about 2 minutes.
- Add the chicken broth and simmer for 4-5 minutes until thickened.
- Incorporate the lemon juice and return the chicken cutlets to the pan, spooning sauce over each piece.
Notes
Serve with roasted vegetables, a fresh salad, or creamy mashed potatoes. Can be enjoyed for brunch or as leftovers.