Description
Succulent chicken francese brings Italian-American cuisine to your dinner table with tender chicken cutlets bathed in a zesty lemon butter sauce. Crisp edges and tangy flavors make this classic dish a restaurant-quality meal you can easily prepare at home.
Ingredients
Scale
Main Proteins:
- 4 boneless, skinless chicken breasts
Flour and Cheese:
- 1 cup all-purpose flour
- 1/4 cup Parmesan cheese, grated
Liquid and Seasoning Ingredients:
- 3 large eggs
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup white wine
- Juice of 2 lemons (approximately 60 milliliters / 2 fluid ounces)
- Salt, to taste
- Black pepper, to taste
Garnish:
- Fresh parsley, chopped
Instructions
- Gently tenderize chicken breasts to a uniform thickness using a meat mallet, ensuring even cooking and consistent texture.
- Season the flattened chicken pieces with salt and pepper, creating a foundational flavor profile.
- Carefully coat each seasoned chicken breast in all-purpose flour, delicately shaking off any excess to prevent clumping.
- Whisk eggs and grated Parmesan cheese in a shallow dish, creating a rich, creamy coating mixture.
- Warm a skillet over medium heat, combining butter and olive oil to create a golden, flavorful cooking base.
- Dredge floured chicken through the egg-Parmesan mixture, ensuring complete and even coverage.
- Carefully place coated chicken into the heated skillet, cooking for 4-5 minutes per side until achieving a crisp, golden-brown exterior.
- Transfer cooked chicken to a warm plate, maintaining its temperature and crispness.
- Deglaze the same skillet with chicken broth, white wine, and freshly squeezed lemon juice, creating a vibrant pan sauce.
- Simmer the liquid for 5 minutes, allowing flavors to meld and reduce slightly.
- Gently return chicken to the pan, letting it bathe in the sauce for 2-3 minutes to enhance flavor and moisture.
- Garnish with finely chopped fresh parsley, adding a bright, herbal finish to the dish.
Notes
- Pound chicken evenly to ensure uniform cooking and tender texture.
- Use thin-cut chicken breasts for quicker cooking and more delicate results.
- Shake off excess flour thoroughly to prevent a heavy, clumpy coating on the chicken.
- For a gluten-free version, replace wheat flour with almond flour or cornstarch.
- Add a pinch of red pepper flakes to the egg mixture for a subtle kick of heat.
- Fresh lemon juice makes a significant difference compared to bottled juice.
- Pat chicken dry before flouring to help the coating adhere better.
- Let chicken rest for a few minutes after cooking to retain moisture and juiciness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 165 mg