Chicken Francese

Hey, friend! Let’s cook up a classic Italian-American dish that’s as elegant as it is comforting: Chicken Francese! This recipe features tender chicken cutlets lightly coated in a golden, eggy crust, swimming in a bright, lemony butter sauce that’s pure magic. It’s perfect for a cozy date night, a special family dinner, or when you want to impress without spending hours in the kitchen. I fell in love with Chicken Francese at a little Italian restaurant years ago and have been perfecting this version, inspired by recipes like those on The Kitchn and Once Upon a Chef, to bring that restaurant vibe home. Serve it with pasta or crusty bread to soak up that irresistible sauce, and you’re in for a treat. Ready to make some lemony, buttery goodness? Let’s get started!

Why You’ll Love This Recipe

• Bright and flavorful: The zesty lemon sauce with buttery richness is a perfect balance of tangy and savory.
• Quick to make: Ready in about 35 minutes, ideal for weeknights or last-minute entertaining.
• Crowd-pleaser: Its light, crispy chicken and vibrant sauce appeal to everyone, from kids to foodies.
• Versatile: Pairs beautifully with pasta, rice, or veggies for a complete meal.
• Customizable: Adjust the lemony kick, add capers, or swap herbs to suit your taste.
• Restaurant-quality: Looks and tastes gourmet but uses simple ingredients and easy techniques.
• Perfect for leftovers: The flavors deepen the next day, making it great for meal prep.

Ingredients You’ll Need

• Chicken breasts: Boneless, skinless, sliced into thin cutlets for quick cooking and tenderness.
• All-purpose flour: For dredging the chicken, creating a light, crispy coating.
• Eggs: Beaten with Parmesan for a golden, flavorful crust that’s signature to Francese.
• Parmesan cheese: Grated, to add nutty depth to the egg wash.
• Butter: Unsalted for sautéing and building the rich, velvety sauce.
• Olive oil: For frying the chicken, adding a subtle fruitiness to the dish.
• Lemons: Freshly squeezed juice and zest for that bright, tangy sauce—fresh is a must!
• Chicken broth (low-sodium): The base of the sauce, adding savory depth without excess salt.
• Dry white wine: Like Sauvignon Blanc, for a touch of acidity and complexity in the sauce.
• Garlic: Minced for a subtle aromatic backbone.
• Fresh parsley: Chopped for a fresh, colorful garnish.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make Chicken Francese (Step-by-Step Instructions)

Step 1: Prep the Chicken

Slice 2 large boneless, skinless chicken breasts horizontally into 4 thin cutlets (about ½-inch thick). If needed, pound gently with a meat mallet to even thickness. Season both sides with ½ teaspoon salt and ¼ teaspoon black pepper. Set up two shallow bowls: one with ½ cup all-purpose flour, and one with 2 large eggs beaten with 2 tablespoons grated Parmesan and a pinch of salt. Pro tip: Thin cutlets cook evenly and stay tender—don’t skip pounding if they’re uneven.

Step 2: Dredge and Dip

Dredge each chicken cutlet in the flour, shaking off excess, then dip in the egg-Parmesan mixture, letting excess drip off. Place coated cutlets on a plate. Note: The egg wash gives Francese its signature golden crust—coat thoroughly but avoid a thick layer to keep it light.

Step 3: Cook the Chicken

In a large skillet over medium heat, heat 2 tablespoons olive oil and 1 tablespoon butter until the butter foams. Add 2 cutlets at a time, cooking for 2–3 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and cover loosely with foil. Add another tablespoon of oil and butter if needed and cook the remaining cutlets. Heads-up: Don’t overcrowd the pan—it lowers the heat and prevents browning.

Step 4: Make the Lemon Sauce

In the same skillet, add 1 minced garlic clove and cook for 30 seconds until fragrant. Pour in ½ cup dry white wine, scraping up browned bits, and simmer for 1–2 minutes until reduced by half. Add 1 cup low-sodium chicken broth, juice of 1 lemon (about 3 tablespoons), and zest of ½ lemon. Simmer for 3–4 minutes until slightly thickened. Stir in 2 tablespoons butter until melted and the sauce is glossy. Taste and adjust with salt, pepper, or more lemon juice if needed. Tip: For a thicker sauce, simmer a bit longer or whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water.

Step 5: Combine and Warm

Return the chicken cutlets to the skillet, spooning the sauce over them. Simmer gently for 1–2 minutes to warm through and let the chicken soak up the flavors. Note: Don’t overcook here—just warm the chicken to keep it tender.

Step 6: Serve

Transfer the chicken to plates and spoon the lemon sauce generously over the top. Garnish with 1 tablespoon chopped fresh parsley and a few thin lemon slices for a pretty touch. Serve hot with pasta, mashed potatoes, or sautéed spinach to soak up the sauce. Pro tip: Toss cooked spaghetti in the leftover sauce for an extra-delicious side.

Helpful Tips

• Meal prep it: Prep the chicken cutlets and egg wash up to 4 hours ahead, storing separately in the fridge. Cook and make the sauce just before serving for the freshest texture.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze cooked cutlets and sauce separately for up to 2 months—thaw in the fridge overnight before reheating.
• Reheating: Reheat gently in a skillet over low heat with a splash of broth to keep the chicken moist, about 5 minutes. Microwave in a covered dish for 1–2 minutes, but the crust may soften.
• Perfect pairings: Serve with angel hair pasta, garlic bread, or roasted asparagus for a complete meal. Pair with a crisp white wine like Pinot Grigio or sparkling water with lemon.
• Creative twists:
• Add 1 tablespoon capers to the sauce for a briny, tangy kick.
• Swap lemon for orange juice and zest for a sweeter, milder sauce.
• Use chicken thighs for a juicier option, pounding them thin to cook evenly.
• Stir in a pinch of red pepper flakes for a subtle heat.
• Top with fresh basil or oregano instead of parsley for a different herb vibe.
• Avoid soggy crust: Pat chicken dry before dredging, and don’t let it sit too long in the egg wash. Cook immediately after coating, and keep the skillet hot for a crisp crust.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Yes! Prep the cutlets and egg wash up to 4 hours ahead and refrigerate. Cook the chicken and sauce just before serving to keep the crust crisp. You can also make the sauce a day ahead and reheat gently.

Can I freeze Chicken Francese?
Absolutely! Freeze cooked cutlets and sauce separately in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat in a skillet with a splash of broth to revive the sauce.

What if I don’t have white wine?
Skip the wine and use extra chicken broth with a teaspoon of white vinegar or more lemon juice for acidity. The flavor will be slightly less complex but still delicious.

Can I make this gluten-free or dairy-free?
For gluten-free, use a 1:1 gluten-free flour blend for dredging. For dairy-free, swap butter for vegan butter or olive oil, skip Parmesan in the egg wash, and use a dairy-free milk alternative in the sauce.

Why is my sauce too thin?
If the sauce is runny, simmer it longer to reduce, or whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water and cook until thickened. Avoid over-reducing to keep enough sauce for serving.

I’m absolutely obsessed with this Chicken Francese—it’s my go-to when I want a dish that feels fancy but comes together fast. Given your love for bold, comforting recipes like the Homemade Quesarito and Spicy Sausage Pizza, I know you’ll vibe with this lemony, buttery goodness. I love serving it over a pile of spaghetti with a glass of chilled white wine for a cozy night in. Give it a try for your next dinner or special occasion, and let me know in the comments how it turns out—I’d love to hear if you added capers or kept it classic!

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