Chicken Francese
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
526 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Francese
Description
The preparation begins by tenderizing boneless, skinless chicken breasts to a thin thickness and cutting them into smaller pieces. The chicken pieces are dredged in a seasoned flour mixture and then dipped into an egg-based batter containing Parmesan and chopped parsley. Cooking the cutlets in a combination of olive oil and butter develops a golden crust while keeping the meat juicy inside.
The sauce is made by sautéing garlic and spices, deglazing the pan with white wine, and adding chicken stock and fresh lemon juice to infuse brightness and depth. Red pepper flakes add a subtle heat. The sauce is finished by incorporating a small amount of reserved flour to thicken slightly and additional butter and olive oil for richness.
Chicken Francese is typically served by plating the cutlets and spooning the sauce over them, preserving the batter's texture without simmering the cutlets in the sauce. It pairs well with side dishes that can soak up the flavorful sauce, such as rice or vegetables.
The cutlets and sauce can be prepared ahead of time; the sauce freezes well for up to two months, and the chicken is gently reheated in a low-temperature oven to maintain texture.
Ingredients
- 3 to 4 chicken breast boneless and skinless, about 14 oz. to 16 oz. total
- 1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
- kosher salt
- black pepper freshly ground
- 1 teaspoon garlic powder
- 4 egg
- 2 tablespoon parmesan grated
- 4 tablespoon parsley chopped (divided...2 tablespoons for batter, 2 for garnish, fresh
- 4 tablespoon olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
- 4 tablespoons butter divided...2 for sautéing the chicken, 2 for the sauce, unsalted
- 4 garlic minced, cloves
- ¼ teaspoon red pepper flakes more, to taste
- ½ cup white wine ie, Pino Grigio, dry
- 1 ¼ cups chicken stock
- lemon about 4 tablespoons, juice of two, fresh
Instructions
- Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to ⅛" to ¼" in thickness.
- Cut each pounded chicken piece into halves, or thirds. Set aside.
- Pour the flour onto a platter or plate. Add ½ teaspoon of salt, ½ teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
- In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
- Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
- Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
- Place the coated chicken into the hot skillet, 2 at a time.
- Cook for 3 to 4 minutes, until nicely browned on the bottom.
- Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
- Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
- In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
- Add garlic and crushed red pepper, cook until soft, about 3 minutes.
- Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).
- Add white wine and chicken stock and bring to a boil. Reduce the heat.
- Add the lemon juice. Stir until slightly thickened.
- Season with a healthy pinch of salt and pepper.
- Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
- Taste and adjust seasonings, if necessary.
- Place cutlets on plates, or platter, and pour sauce over the top.
- Garnish with remaining parsley.
- Enjoy!
Notes
- Serve the chicken cutlets plated with the sauce spooned on top to maintain the integrity of the egg batter coating.
- The sauce and cutlets can be prepared several hours before serving; reheat gently to preserve texture.
- The sauce freezes well and can be stored in the freezer for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 30g | 10% |
| Protein | 48g | 96% |
| Fat | 36g | 55% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 306mg | 102% |
| Sodium | 415mg | 17% |
| Potassium | 864mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 8mg | 9% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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