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Chicken Francese
4.9 from 240 votes

Chicken Francese

Chicken Francese features thinly pounded chicken cutlets delicately coated in a flour and egg batter with Parmesan and parsley, then sautéed in butter and olive oil until golden. The sautéed chicken is served with a bright sauce made from garlic, white wine, chicken stock, lemon juice, and a hint of red pepper flakes, resulting in a tangy and savory dish with a rich butter undertone. The tender cutlets and vibrant sauce complement each other well, making it suitable for a classic dinner entrée.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 people
Calories: 526 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Cut each pounded chicken piece into halves, or thirds. Set aside.
  3. 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.
  4. In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
  5. Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
  6. Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
  7. Place the coated chicken into the hot skillet, 2 at a time.
  8. Cook for 3 to 4 minutes, until nicely browned on the bottom.
  9. Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
  10. 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.
  11. In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
  12. Add garlic and crushed red pepper, cook until soft, about 3 minutes.
  13. 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).
  14. Add white wine and chicken stock and bring to a boil. Reduce the heat.
  15. Add the lemon juice. Stir until slightly thickened.
  16. Season with a healthy pinch of salt and pepper.
  17. Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
  18. Taste and adjust seasonings, if necessary.
  19. Place cutlets on plates, or platter, and pour sauce over the top.
  20. Garnish with remaining parsley.
  21. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 526

% 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.