Chicken Francese
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
277 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Chicken Francese
Description
This Chicken Francese recipe begins by slicing chicken breasts thinly and pounding them to about 1/4 inch thickness for quick, even cooking. The cutlets are seasoned and dredged in flour followed by beaten eggs before pan-frying in olive oil until a golden crust forms and the chicken is cooked through.
The pan is then deglazed with chicken broth and lemon juice, making a bright, slightly tangy sauce that coats the chicken. Lemon slices added during cooking intensify the citrus flavor. The use of garlic powder adds subtle savory notes in the seasoning.
Served garnished with chopped parsley and optionally Parmesan cheese, this dish features tender, lightly crispy chicken with a fresh lemon sauce. It suits a main course alongside simple sides, offering a balance of protein and bright flavors.
The recipe notes that the lemon element can be adjusted depending on preference, and that the sauce intensifies from the combined lemon juice and slices.
Ingredients
- 2 large chicken breast cut in half lengthwise
- salt to taste
- black pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 cup flour divided use, plus 1 tablespoon flour
- 2 egg lightly beaten
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chicken broth or 50/50 chicken broth and dry white wine
- 1 tablespoon lemon juice
- 1/2 lemon sliced into thin rings
- parsley optional, to taste, chopped parsley and freshly grated parmesan cheese for serving
- Parmesan Cheese optional, to taste, chopped parsley and freshly grated parmesan cheese for serving
Instructions
- Slice the chicken breasts in half lengthwise so you have four thinner cutlets. Place them between 2 sheets of plastic wrap and then pound thin (to about 1/4") using the flat end of a meat mallet. Sprinkle both sides of the chicken with the salt & pepper and garlic powder.
- Add the 1/4 cup of flour to a bowl or plate (you will dredge the chicken in it), then add the eggs to a second bowl and whisk with a fork.
- Add the olive oil to a large skillet over medium-high heat (let the pan heat up for a few minutes). You will be frying two pieces of chicken at a time. One by one, coat the first two pieces of chicken with the flour, then the egg, and then add each piece to the skillet after letting the excess drip off. Cook for about 3 minutes/side or until the crust is golden and the chicken is cooked through (165F). Remove the chicken from the pan and set it aside. Repeat for the second batch (add a little more olive oil if the pan is looking dry). The second batch tends to go faster, so keep an eye on it so it doesn't burn.
- Reduce the heat to medium. Add the butter to the skillet. Once it melts, stir in the 1 tablespoon of flour and let it cook for about 30 seconds or so.
- Whisk in the broth and lemon juice (scrape any brown bits off the bottom of the pan), and then add in the lemon slices. Cook for 5 minutes or until the sauce has reduced/thickened a bit.
- Add the chicken back to the skillet and then serve immediately with some sauce spooned over, or simply plate the chicken and then pour the sauce over. It's best to serve it quite quickly before the chicken's coating softens up too much. Season with extra salt & pepper as needed. Top with some chopped parsley and freshly grated parmesan cheese if desired. Yes, you can eat those cooked lemon slices if you like, or discard them if you prefer.
Notes
- The recipe was significantly updated from an earlier version; a PDF of the original is available if preferred.
- For less intense lemon flavor, reduce the lemon juice quantity by half.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 163mg | 54% |
| Sodium | 404mg | 17% |
| Potassium | 493mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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