Chicken Francese is a timeless Italian-American classic, and one I return to again and again.
Tender chicken cutlets are dipped in egg, pan-fried until beautifully golden, and finished in a silky lemon butter sauce that is bright, balanced, and deeply comforting.
Often compared to chicken piccata, chicken francese lets the lemon shine without the briny bite of capers, making it elegant yet approachable.
This is the kind of dish you expect to order at a favorite restaurant, yet it is surprisingly simple to prepare at home. Over the years, I have cooked chicken in every way imaginable, and I still believe it is one of the most transformative and dependable proteins in the kitchen. From soups to roasts to quick pan sauces, chicken consistently delivers comfort and satisfaction.
In this Article
- Why you will love this recipe
- What is chicken francese?
- Chicken cutlets, what is it?
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make these delicious
- Giangi’s Pro Tips
- What dishes can you enjoy with this chicken francese?
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this chicken francaise recipe, you may want to try my other recipes.
- Chicken Francese
When time is short, and dinner needs to feel special, chicken francese never disappoints. Among the many chicken dishes in our repertoire, this recipe remains our family go to, reliable, flavorful, and always
Why you will love this recipe
We love this dish because, aside from being delicious, it is the perfect weeknight dinner, making it a go-to.
Pantry-ready ingredients make it very attractive for a last-minute dinner with family and friends.
It will reheat beautifully, making it perfect for office or school leftovers. Ok! I am French, we do school lunch differently 🙂 Ask my son.
What is chicken francese?
Chicken Francese is an Italian-American recipe that entails thin chicken breast cutlets dredged in flour, dipped in egg, and pan-fried to a golden color.
A lemony butter sauce is made with wine, and the chicken cutlets are simmered in it, giving them an amazing savory flavor.
Served with pasta or vegetables alongside.
Chicken cutlets, what is it?
Though not the most flavorful cut, cutlets are tender, cook quickly, and take well to a wide variety of sauces, making them the perfect choice for a quick meal.
When purchasing chicken cutlets, look for whole, well-trimmed slices. At home, check to see that the slices are thin enough, no more than 1/4 inch is best.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Chicken breasts, cutlets, boneless and skinless, preferably the same size. If the meat is thick or uneven do pound it gently with a meat mallet. Beware of making it too thin, as it will overcook or burn more easily.
Eggs create a golden crust on the chicken when it is cooked.
All-purpose flour to dip your cutlets in it first. This will create a coating that, when you dip the chicken in the egg, helps the egg stick to the chicken.
Chicken broth and White wine create that amazing sauce.
Fresh lemon juice adds a level of flavour to your wine sauce.
Olive oil and Unsalted butter to fry your chicken cutlets. I always use unsalted butter in my cooking and baking to control sodium intake. Salted butter not only adds too much salt to your dish but also changes its flavor.
Italian parsley to be added to the sauce towards the end of cooking.
Lemon wedges or slices add a deeper flavor to the chicken and sauce.
Salt and black pepper are the seasonings needed for this dish.
Equipment Needed
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Plastic wrap or parchment paper
My favorite is that I can have more control due to the short handle.
Step by step on how to make these delicious
With all my recipes, please assemble all the ingredients before starting to cook and bake. This dish cooks quickly because the cutlets are thin, so you will need everything prepped before turning on the skillet.
- Start by pounding the chicken cutlets between two sheets of plastic or parchment paper until they are 1/4 inch thick and even. Season with salt and pepper generously,
- In a shallow bowl, beat the eggs with the salt and pepper until well blended, and you start to see small bubbles around the bowl.
- Spread flour on a piece of plastic wrap or parchment paper. Mix together the chicken stock, wine, and lemon juice.
- In a large skillet, heat the oil and butter over medium heat until the butter has melted.
- Dip the chicken cutlets in the flour, shake off any excess, then dip them in the egg.
- Arrange the slices in the pan in a single layer. You may have to do a couple of batches. Cook the chicken until golden brown on the bottom, 2 to 3 minutes.
- Turn the chicken with your cooking tong and brown the other side. Transfer to a plate and cover with aluminum foil to keep warm. Repeat with the remaining chicken cutlets.
- When you are done cooking all the chicken, add the broth and wine mixture to the pan. Raise the heat and cook, scraping the pan, until the sauce slightly thickens.
- Add the parsley to the pan and return the chicken pieces to the skillet and turn them once or twice in the sauce.
- Serve immediately with lemon slices or wedges.
Giangi’s Pro Tips
- Do not pound the chicken too thin; it will break and develop holes, and cook unevenly.
- Leave your chicken slightly wet so the flour adheres better, and during cooking it will hold the egg mixture to the chicken.
- When pouring the wine, even after you add it to the chicken stock, please lower the heat and pour in the middle, away from the heated edges and closer to the heat source.
- Keep the heat to a medium point so the butter does not burn.
- It is normal to have some drippings in your skillet. You can either remove them or continue cooking along. I kept mine.
- If the butter-oil mixture is too burned, remove some of the excess and add more butter to the skillet.
What dishes can you enjoy with this chicken francese?
Although this dish is Italo-American, I have to add my favorite petits pois a la Francaise alongside. Both velvety in taste, the perfect marriage of flavors.
I am a huge lover of polenta, and this Parmesan polenta is quite nice to have alongside.
Keeping it light, a carrot salad is another great side to pair with this chicken recipe.
Storing and Reheating
Store: Once your chicken is fully cooled off, place it in an airtight container in the refrigerator for up to three days.
Reheat: Bring to room temperature, then place in an ovenproof container and reheat in the oven at 325 F for up to 20 minutes. Add a dot of butter to prevent it from drying out, then cover loosely with aluminum foil.
I do not recommend freezing it as the crust will fall apart and not taste as delicious.
Frequently Asked Questions
What is the difference between chicken piccata and chicken francese?
Chicken Francese is dipped in egg and served with a milder lemon-wine sauce. On the other hand, chicken piccata uses only flour, skips the egg, and adds a tangy note to the sauce with capers. Even though both have a lemon-based sauce, francese is gentler, while piccata is tangier.
Why is it called Chicken Francese?
It is called chicken francese due to the “French” style of dredging the chicken in flour and egg before sauteeing it. However, it is an Italian-American creation, with roots in New York. Giving it the name Francese, or Francaise, which means “French” in Italian, references the technique, but the dish itself is a staple of Italian-American restaurants, especially in the Northeast.
What does “francaise” mean in cooking?
In cooking, it refers to the style of preparing meat, poultry, or fish by dredging it in flour, dipping it in egg wash, and pan-frying it.
What is the correct order of breading chicken?
The correct order of breading chicken or any other meats is flour, egg wash, and breadcrumbs. Make sure the meat or chicken is not fully dry so the flour sticks, providing a secure binding and a crisp coating that will not run off during cooking.
If you enjoy this chicken francaise recipe, you may want to try my other recipes.
Chicken Francese
Ingredients
- 4 chicken breasts cutlets, boneless and skinless
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup dry white wine
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 tablespoons fresh Italian parsley
- 1 lemon, cut into wedges
- salt and pepper, for seasoning
Instructions
- Place the chicken cutlets between two sheets of plastic wrap. Gently pound the slices to about ¼-inch thickness. Sprinkle the chicken with salt and pepper
- In a shallow bowl, beat the eggs with salt and pepper until well blended. Spread the flour on a piece of wax paper. Mix together the broth, wine, and lemon juice.
- In a large skillet, heat the oil with the butter over medium heat until the butter melts. Dip only enough of the cutlets in the flour to fit in the pan in a single layer. Then dip in the egg.
- Arrange the slices in the pan in a single layer. Cook the chicken until golden brown on the bottom, 2 to 3 minutes. Turn the chicken with tongs and brown the other side, 2 to 3 minutes more. Regulate the heat so that the butter does not burn.
- Transfer the chicken to a plate. Cover with foil and keep warm. Repeat with the remaining chicken.
- When all the chicken is done, add the broth mixture to the pan. Raise the heat and cook, scraping the pan, until the sauce is slightly thickened.
- Stir in the parsley. Return the chicken piecesto the skillet and turn them once ot twice in the sauce
- Serve immediately with lemon wedges.
Notes
- Do not pound the chicken too thin; it will break and develop holes, and cook unevenly.
- Leave your chicken slightly wet so the flour adheres better, and during cooking it will hold the egg mixture to the chicken.
- When pouring the wine, even after you add it to the chicken stock, please lower the heat and pour in the middle, away from the heated edges and closer to the heat source.
- Keep the heat to a medium point so the butter does not burn.
- It is natural to have some drippings in your skillet. You can either remove them or continue cooking along. I kept mine.
- If the butter-oil mixture is too burned, remove some of the excess and add more butter to the skillet.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Poultry
- Cuisine: American, Italian
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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