Chicken Francese
A classic Italian-American dish featuring tender chicken cutlets in a luscious lemon-butter sauce, perfect for family gatherings.
Ingredients
Main Ingredients
- 2 pieces large boneless, skinless chicken breasts Can substitute with chicken thighs for richer flavor.
- 1 cup flour Whole wheat flour can be a healthy option.
- 2 pieces large eggs Beaten for coating.
- 1/4 cup grated Parmesan cheese Substitute with pecorino Romano if desired.
- 1/4 cup olive oil Can mix with butter for extra flavor.
- 4 tablespoons butter Rich and creamy, enhances the sauce.
- 3 cloves minced garlic Shallots can be used as a mild substitute.
- 2 pieces lemons Juice from freshly squeezed for the best flavor.
- 1 cup chicken broth Vegetable broth can be used for a lighter version.
- to taste garnish fresh parsley Used for garnish.
Instructions
Preparation
- Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even thickness (about 1/2 inch).
- In one plate, spread flour. In another, pour beaten eggs mixed with Parmesan. Dip each chicken breast first in flour, shaking off excess, then into the egg mixture, allowing any excess to drip off.
Cooking
- In a large skillet over medium heat, add olive oil and 2 tablespoons of butter. Allow it to heat until shimmering, but not smoking.
- Place the chicken carefully in the hot pan, cooking for about 4-5 minutes per side until golden brown. Remove and set aside on a plate.
- In the same skillet, reduce the heat and add another tablespoon of butter. Stir in minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and lemon juice. Bring to a gentle simmer.
- Return the chicken to the skillet, letting it soak in the flavors for an additional 2-3 minutes. Make sure to coat the chicken in the sauce.
Serving
- Plate the Chicken Francese, drizzling the sauce on top and garnishing with fresh parsley.
Notes
Leftover Chicken Francese can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken in a single layer for up to 3 months. To reheat, thaw and warm gently on the stove over low heat, adding chicken broth as needed.