Chicken Francese
Ingredients
- 2 eggs
- 2 tablespoons whole milk
- 1 teaspoon salt
plus more for seasoning
- 1/2 teaspoon ground black pepper
plus more for seasoning
- 1 cup all-purpose flour
- 1/3 cup olive oil
- 1/3 cup vegetable oil
- 4 to 6 large boneless
skinless chicken cutlets, buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces
- 3 to 6 tablespoons unsalted butter
- 1 lemon
thinly sliced, seeds removed, optional
- 1/2 cup dry white wine
- more to tasteFreshly squeezed juice of 1 lemon
- 2 cups chicken stock
- 3 to 4 tablespoons freshly minced parsley
Directions
- 1
In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
- 2
In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
- 3
Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
- 4
When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
- 5
If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
- 6
Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
- 7
Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.
Chicken Francese
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About this Recipe
Craving a dish that feels utterly restaurant-worthy yet is surprisingly simple to master at home? Chicken Francese delivers elegant, lemony, and buttery flavors with impressive ease, making it a perfect addition to your weeknight rotation or special occasion menu.This particular Chicken Francese recipe simplifies a classic, proving that if you can cook a basic chicken cutlet, you're just steps away from a restaurant-quality meal. The easy pan sauce is the true star, bringing a bright, lemony, and buttery finish that elevates the whole plate, differentiating it from ordinary chicken dishes.Prepare for tender chicken cutlets, perfectly coated and pan-fried, bathed in a rich, tangy sauce that expertly balances the brightness of fresh lemon juice and dry white wine with the comforting richness of butter and chicken stock. You'll enjoy a dish that feels both comforting and refined, leaving you wanting to savor every last drop of that incredible sauce. While its name suggests European origins, this delightful creation is a beloved Italian-American invention, much like the iconic spaghetti and meatballs.For a slightly different presentation, consider garnishing with extra fresh parsley for a vibrant burst of color. The recipe highlights the optional lemon slices browned in butter, which add both beauty and a nuanced flavor to the dish, but you can confidently prepare this Chicken Francese without them and still achieve fantastic results.Serve your Chicken Francese with something starchy to ensure you soak up every drop of the luxurious pan sauce; classic choices like pasta or crusty bread are ideal to complete this satisfying meal.