Description
This Chicken Francese recipe is a classic Italian-American dish that’s easy to make and ready in 30 minutes! Tender chicken cutlets are dredged in a light batter, pan-fried to golden perfection, and then finished with a delicate lemon butter sauce. It’s an elegant and satisfying meal that’s perfect for a weeknight dinner or a special occasion.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1/4 cup + 1 tablespoon all-purpose flour, divided
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon ground black pepper, plus more to taste
- 2 large eggs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 1/2 lemon, seeded and thinly sliced
- Optional garnish: chopped fresh parsley
Instructions
- Prepare Chicken: Butterfly chicken breasts to create 4 thin cutlets. Place in a zip-top bag and pound with a meat tenderizer until ยผ-inch thick.
- Bread and Cook Chicken: In a shallow dish, combine ยผ cup flour, salt, and pepper. In another dish, whisk eggs. Heat olive oil in a large skillet over medium-high heat. Dredge chicken in flour, then dip in egg. Sautรฉ in batches until golden brown and cooked through (3-4 minutes per side). Transfer chicken to a plate.
- Make Lemon Sauce: Melt butter in the same skillet over medium heat. Whisk in remaining 1 tablespoon flour and cook for 30 seconds. Gradually whisk in chicken broth and lemon juice, scraping up any browned bits. Add lemon slices and simmer until thickened (about 5 minutes). Season with additional salt and pepper to taste.
- Serve: Return chicken to the skillet or place on serving plates and spoon sauce over top. Garnish with fresh parsley, if desired.
Notes
- Storage: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Nutrition
- Serving Size: chicken cutlet with sauce
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg