Chicken Francese

Name: Chicken Francese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 600 g chicken breast (boneless, skinless, sliced into 8 thin cutlets and pounded to 1/4 inch thickness); 0.5 cup all-purpose flour (for dredging); 3 pcs egg (large, beaten in a shallow bowl); 3 tbsp olive oil; 3 tbsp butter (unsalted, divided); 2 pcs lemon (juiced (about 1/4 cup juice)); 0.5 cup water (for the sauce); 2 pcs garlic (cloves, minced); 2 tbsp parsley (fresh, finely chopped, for garnish); 0.5 tsp salt; 1 pinch black pepper

RATING

4.6/5(137)

TASTE SCORE

9/10

Tender chicken cutlets dredged in flour, dipped in an egg batter, then pan-fried to golden perfection. Finished in a bright, buttery lemon pan sauce that clings beautifully to every piece. An Italian-American classic that comes together in under 30 minutes.

PREP

15m

COOK

20m

SERVES

100 G

549 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the chicken cutlets.
1.Slice each chicken breast in half horizontally to create 8 thin cutlets.
2.Place cutlets between two sheets of plastic wrap and pound to an even 1/4-inch thickness.
3.Season both sides of each cutlet with the salt and black pepper.
prep · ~2 min
Set up the dredging station.
1.Spread the flour in one shallow bowl.
2.Beat the eggs in a second shallow bowl until well combined.
fry · ~12 min
Pan-fry the chicken.
1.Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
2.Dredge each cutlet first in flour, shaking off the excess, then dip into the beaten egg, letting excess drip off.
3.Place 2-3 cutlets in the skillet and fry until golden on both sides, about 3 minutes per side.
4.Transfer cooked chicken to a plate and repeat with remaining oil, butter, and cutlets.
TIPDon't crowd the pan — fry in batches so the chicken sears properly instead of steaming.
saute · ~2 min
Sauté the garlic for the sauce.
1.Remove all but 1 tablespoon of fat from the skillet.
2.Add the minced garlic and cook until fragrant, about 30 seconds.
3.Add the remaining 2 tablespoons butter and let it melt until foamy.
simmer · ~3 min
Build the lemon pan sauce.
1.Pour in the lemon juice and water. Scrape up any browned bits from the bottom of the pan.
2.Bring to a gentle simmer and cook for 2 minutes, until slightly reduced.
TIPScraping up those browned bits — the fond — gives the sauce deep savory flavor.
simmer · ~2 min
Return the chicken to the sauce.
1.Place the fried chicken cutlets back into the skillet.
2.Spoon some sauce over each piece and simmer for 2 minutes to reheat and coat the chicken.
3.Let the sauce thicken slightly around the cutlets — it should glaze the chicken, not drown it.
TIPDon't walk away — the sauce reduces quickly and can break if overheated.
garnish · ~1 min
Garnish with parsley and lemon slices, then serve.
1.Transfer chicken to a serving platter and spoon the remaining pan sauce over the top.
2.Scatter fresh parsley and arrange lemon slices around the cutlets.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pound the chicken to an even 1/4-inch thickness for uniform cooking and tenderness.
2
Shake off excess flour before dipping in egg to avoid a gummy coating.
3
Fry in batches — overcrowding the pan steams the chicken instead of searing it.
4
Scrape up the browned bits (fond) when making the sauce for deep, savory flavor.
5
Watch the sauce closely as it reduces — it can break if overheated.
6
Serve immediately after glazing to keep the cutlets crisp and the sauce shiny.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Pan-fry the cutlets in 1 tablespoon oil and 1 tablespoon butter, then use nonstick spray for the remaining batches to cut fat without sacrificing browning.

high protein

High-protein

Swap chicken breast for turkey cutlets or chicken thighs for a higher protein, juicier alternative with similar cooking time.

jain

Jain

Omit onion and garlic; use asafoetida (hing) for a similar savory depth. Replace egg with a chickpea flour slurry for a Jain-friendly dredge.

vegan

Vegan

Substitute chicken with firm tofu slices or seitan cutlets, use plant-based egg replacer (like aquafaba or cornstarch slurry), and replace butter with vegan butter or olive oil.

HEALTH BENEFITS