Description
Chicken Francese is a classic Italian-American dish made with tender chicken cutlets dredged in flour, dipped in egg, and pan-fried to golden perfection. It’s finished in a light, zesty lemon and white wine sauce, making it a comforting yet elegant dinner option.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 2 large eggs, beaten
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (for sauce)
- ⅔ cup dry white wine
- ⅔ cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1 lemon, thinly sliced
- Chopped fresh Italian parsley, for garnish
- Grated Parmesan cheese, for garnish (optional)
Instructions
- In a shallow bowl, combine ¼ cup flour, kosher salt, black pepper, and garlic powder.
- In another shallow bowl, beat the eggs.
- Dredge each chicken cutlet in the flour mixture, then dip into the beaten eggs.
- In a large skillet, heat vegetable oil over medium-high heat. Add the chicken cutlets and cook for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- Wipe most of the oil from the skillet. Melt butter over medium heat and whisk in 2 tablespoons flour; cook for 2 minutes.
- Whisk in the white wine and cook for 1–2 minutes. Add chicken broth and lemon juice. Let the sauce thicken for 1 minute.
- Return the chicken to the skillet, spoon sauce over the top, and garnish with lemon slices, parsley, and Parmesan if using. Serve warm.
Notes
- For a gluten-free version, use a gluten-free flour blend.
- Substitute wine with additional chicken broth if preferred.
- Pairs well with pasta, rice, or steamed vegetables.
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 475 kcal
- Sugar: 1g
- Sodium: 460mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 310mg