Chicken Francese Recipe
User Reviews
5
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Prep Time
10 mins
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Additional Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
268 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Francese Recipe
Description
Chicken Francese is prepared using thin chicken cutlets coated in a mixture of eggs, milk, and seasoning, then dredged in whole wheat flour twice for a light crust. The cutlets are pan-fried in olive oil until golden on both sides, providing a crisp exterior while maintaining tenderness inside.
The sauce is made in the same pan by sautéing finely chopped onion until soft, then adding flour to create a roux that thickens the sauce when combined with chicken stock and freshly squeezed lemon juice. The sauce simmers until thickened and balanced with salt and pepper. Lemon slices and fresh curly parsley garnish add brightness and freshness to the dish.
This recipe serves two generously sized chicken cutlets. It can be paired with vegetables, rice, or pasta for a complete meal. Leftover chicken Francese stores well in the refrigerator for up to five days and can be reheated in the microwave, with an option to freeze for up to three months.
Variations include substituting different flours such as spelt, oat, or gluten-free blends and using panko for extra crispness. The chicken can also be cooked in an air fryer for a lighter preparation. Chicken or vegetable broth may be used interchangeably in the sauce according to preference.
Ingredients
For the chicken:
- 4 chicken breast sliced into cutlets
- 2 large egg
- 2 tablespoons milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 3/4 cup whole wheat flour
- 2 tablespoons olive oil
For the sauce:
- 1 tablespoon olive oil
- 1 small white onion thinly chopped, or sweet onion
- 1 tablespoon whole wheat flour
- 1 1/2 cup chicken stock
- 1/4 cup lemon juice about 2 juicy lemons, fresh squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- lemon a few slices
- 1 Tbsp Curly parsley for garnish, chopped; fresh
Instructions
- Prepare 2 stations for the chicken; A shallow dish with the beaten eggs, milk, salt and pepper. A second dish with wheat flour with just a pinch of salt and pepper.
- First, dredge the chicken cutlet into the flour, shaking off the excess.
- Next, dip the chicken in the egg mixture, and finally dredge into the flour again, gently pressing to adhere on all sides. Repeat with all the chicken cutlets.
- Heat the oil in a large non-stick skillet over medium heat.
- Add coated cutlets and cook until golden brown on both sides, about 4-6 minutes per side. You might need to cook them in batches to avoid overcrowding the pan. Place the chicken aside on a plate.
- To the same preheated skillet add one tablespoon of oil. Add in onion and cook until soft, 2-3 minutes. Stir in the flour and cook until bubbles appear 1-2 minutes.
- Pour in the stock and lemon juice, and whisk to combine, simmering over medium-low heat until the sauce thickens. Taste and season to taste.
- Stir in lemon slices and return the chicken back into the pan. Continue to simmer until the chicken is piping hot.
- Garnish with parsley and serve warm. Enjoy
Notes
- Serving size includes two thin chicken cutlets made from slicing each breast in half.
- Various flours such as spelt, oat, or gluten-free alternatives can replace whole wheat flour; panko is an option for coating.
- The chicken can be cooked in an air fryer to reduce oil usage.
- Either chicken or vegetable broth may be used for the sauce.
- Store leftovers in the refrigerator for up to five days; reheat in the microwave before serving.
- For longer storage, freeze cooked chicken Francese for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 2- chicken breast | |
| Calories | 268kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 29g | 58% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 121mg | 40% |
| Sodium | 509mg | 21% |
| Potassium | 585mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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