Chicken Francese

Golden, pan-fried chicken cutlets finished in a tangy, buttery lemon-white wine sauce, with pan-fried lemon slices folded back in at the end.

Why You'll Love Chicken Francese

The cutlets get dredged in flour, dipped in an egg-milk batter, and pan-fried until golden. The sauce is just butter, wine, lemon juice, and stock, reduced until it coats a spoon, with pan-fried lemon slices stirred back in.

Tips and Tricks

• For extra flavor, pound the chicken thin and season before dredging.
• Don't skip wiping out the pan before making the sauce-it prevents bitterness.
• Add more lemon juice at the end to brighten the sauce if needed.

Variations

• Add capers for a twist that edges toward Chicken Piccata.
• Swap white wine with vermouth or sherry.
• Stir in 1 tablespoon cream at the end for a richer, velvety sauce.

Substitutions

• Use boneless chicken breasts sliced in half if cutlets aren't available.
• Use gluten-free flour for a GF option.
• Try ghee or avocado oil for frying instead of mixed oils.

Best Served With

• Angel hair pasta
• Garlic mashed potatoes
• Steamed asparagus
• Toasted sourdough

How to Store Leftovers

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to keep the sauce smooth and the chicken tender.

Common Questions

Chicken Francese

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Golden, pan-fried chicken cutlets finished in a tangy, buttery lemon-white wine sauce. A comforting classic that tastes like it came straight out of a white-tablecloth kitchen.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: Italian-American

Ingredients Equipment Method Notes

Ingredients

  

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• 2 eggs
• 2 tablespoon whole milk
• 1 teaspoon salt plus more for seasoning
• ½ teaspoon black pepper plus more for seasoning
• 1 cup all-purpose flour
• ⅓ cup olive oil
• ⅓ cup vegetable oil
• 4 to 6 boneless, skinless chicken cutlets
• 3 to 6 tablespoon butter
• 1 lemon thinly sliced, seeds removed
• ½ cup dry white wine
• Juice of 1 lemon more to taste
• 2 cups chicken stock
• 3 to 4 tablespoon freshly minced parsley

Equipment

• Shallow bowls for dredging
• Measuring cups and spoons
• Wooden Spoon
• Paper Towels
• Large Skillet

Method

 

1. In a shallow bowl, whisk eggs, milk, salt, and pepper. Place flour in another bowl. Line a baking sheet with paper towels.
2. Heat olive and vegetable oils in a skillet over medium heat.
3. Dredge each cutlet in flour, shake off excess, then dip in egg batter. Fry in batches, turning once, until golden brown (about 4 min per side). You'll know they're ready when they're light amber. Transfer to paper towel-lined pan.
4. Discard oil and wipe out skillet.
5. Melt 3 tablespoon butter over medium-low. Add lemon slices and cook until golden at edges (~3 min). Remove and set aside.
6. Add remaining butter, wine, and lemon juice. Boil until syrupy (3-4 min). Add chicken stock and boil until reduced and thickened (about 5 min). If you're reducing for a sauce, you're looking for nappe. It coats the back of a spoon, and when you draw your finger through it, it leaves a distinct line.
7. Reduce heat. Return chicken to pan and simmer gently until heated through and coated in sauce (about 4 min), flipping occasionally. You're looking for a bare simmer: small bubbles breaking the surface, not a rolling boil.
8. Top with lemon slices and chopped parsley. Serve with sauce spooned over each portion.

Notes

Storage: Keeps in an airtight container in the fridge for 2-3 days. The breading won't stay crisp, but it's still good reheated gently in a low oven or covered in a pan with a splash of the sauce so it doesn't dry out.

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