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Tender, egg-battered chicken cutlets are pan-fried to a beautiful golden brown and finished in a zesty lemon-butter and white wine sauce. This classic Italian-American dish is elegant enough for guests but quick enough for a weeknight dinner.
For 4 servings
Prepare the Chicken and Dredging Station
Cook the Chicken
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Tender, egg-battered chicken cutlets are pan-fried to a beautiful golden brown and finished in a zesty lemon-butter and white wine sauce. This classic Italian-American dish is elegant enough for guests but quick enough for a weeknight dinner.
This italian_american recipe takes 35 minutes to prepare and yields 4 servings. At 516.12 calories per serving with 45.94g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Create the Lemon-Butter Sauce
Finish and Serve
This recipe works beautifully with veal cutlets (Veal Francese) or thin pork cutlets for a different flavor profile.
Add 1-2 tablespoons of drained capers to the sauce along with the lemon juice for a briny, tangy kick.
To make this without wine, replace the 1/2 cup of white wine with an additional 1/2 cup of chicken broth and a teaspoon of white wine vinegar for acidity.
Sauté some sliced mushrooms or wilt fresh spinach in the pan before making the sauce for a one-pan meal.
Chicken breast is a complete protein, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
This dish provides significant amounts of Niacin (B3) and Vitamin B6 from the chicken, which are crucial for converting food into energy and supporting brain health and function.
The use of fresh lemon juice adds a good dose of Vitamin C, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system.
A typical serving of Chicken Francese contains approximately 450-550 calories, depending on the size of the chicken cutlet and the amount of sauce. This estimate does not include side dishes like pasta or potatoes.
Chicken Francese can be part of a balanced diet. It's high in lean protein from the chicken. However, it is prepared with butter and oil, making it higher in fat and calories. To make it healthier, you can use less butter and serve it with steamed vegetables instead of pasta.
Both are similar Italian-American dishes. The main difference is the coating and the sauce. Chicken Francese is dipped in flour then an egg batter, while Piccata is only dredged in flour. The Francese sauce is lemon-butter based, while Piccata sauce includes lemon, butter, and capers.
Yes, you can easily make this gluten-free. Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend for dredging the chicken.
A dry, crisp white wine is best. Good choices include Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Avoid sweet wines like Moscato or Riesling, as they will make the sauce too sweet.
To ensure the coating sticks, make sure to pat the chicken dry before dredging in flour. Shake off any excess flour before dipping in the egg. When frying, place the chicken gently in the pan and avoid moving it too much until it's time to flip.