Chicken Francese

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

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.

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

US - Metric

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.

Equipment

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.