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Chicken Francese with Easy Lemon Butter Sauce
4.9 from 64 votes

Chicken Francese with Easy Lemon Butter Sauce

Chicken Francese features thin chicken cutlets seasoned, dredged in flour, dipped in an egg and parsley mixture, then pan-fried until golden. The cooking process includes a lemon butter sauce started with sautéed shallots, white wine, chicken stock, and lemon juice, creating a tangy, buttery finish that complements the crispy chicken.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4
Calories: 583 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 1/2 pounds (680g) chicken cutlets thinly sliced
  • 2 teaspoons kosher salt for seasoning the chicken, Diamond Crystal brand
  • 1/2 teaspoon black pepper for seasoning the chicken
  • 1/2 cup (65g) flour will most likley not need all of it
  • 1/4 cup Italian flat-leaf parsley divided, minced
  • 4 large egg beaten
  • 4 tablespoons (56g) butter cubed, divided
  • 4 tablespoons (60g) olive oil
  • 1 large shallot minced
  • 1/2 cup (120g) white wine dry
  • 2 tablespoons (30g) lemon juice plus more to taste, fresh
  • 1 1/2 cups (360g) chicken stock low sodium
  • 1 large lemon sliced
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. First, setup a frying station. In a large bowl, beat the eggs together and mix in half of the minced parsley and a pinch of salt and pepper. Mix the flour with a pinch of salt and pepper and place it onto a large bowl or plate for easy dredging.
  2. Heat a large pan (nonstick is recommended) to medium heat with 2 tablespoons of olive oil and 1 tablespoon of butter.
  3. Quickly season the chicken cutlets with the salt and pepper on both sides. Dredge the chicken into the flour then shake off the excess and dip into the egg and parsley mixture. Gently place the cutlet into the pan and fry for 3-4 minutes per side or until golden brown. Do not crowd the pan. Work in batches. Use more oil/butter as required for the next batch. Tent the chicken with foil to keep warm.
  4. Add the shallot and a pinch of salt and saute until soft and translucent (about 2-3 minutes).
  5. Add in the white wine and chicken stock. Turn the heat to high and bring the sauce to a boil while scraping the bottom of the pan with a wooden spoon to dislodge any browned bits. Boil for ~5 minutes or until it reduces by half and starts to thicken.
  6. Turn the heat to slightly less than medium and add the lemon slices. Roll the remaining cubes of butter into the leftover flour mixture and add them into the sauce and whisk to combine. Cook for 2-3 minutes or until the sauce thickens.
  7. Mix in the lemon juice and taste the sauce. Adjust salt and pepper to taste. Also, if needed add more lemon juice to taste.
  8. When satisfied with the taste, return the chicken to the pan and gently coat with the sauce and heat through for 2-3 minutes. Sprinkle the remaining parsley on top and remove the pan from the heat. Serve immediately. Enjoy!

Notes

  • Use thin-sliced chicken cutlets for even cooking and tender results.
  • Reserve leftover egg wash and flour for another chicken dish or discard promptly.
  • A nonstick pan helps prevent sticking and makes frying easier.
  • Store leftovers in the refrigerator for up to 3 days and reheat covered in the oven at 325°F until warm.

Nutrition Information

Calories 583kcal (29%) Carbohydrates 13.7g (5%) Protein 41.4g (83%) Fat 37.7g (58%) Saturated Fat 13g (65%) Cholesterol 317mg (106%) Sodium 850mg (35%) Potassium 399mg (8%) Fiber 0.6g (2%) Sugar 0.7g (1%) Calcium 54mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 583

% Daily Value*

Calories 583kcal 29%
Carbohydrates 13.7g 5%
Protein 41.4g 83%
Fat 37.7g 58%
Saturated Fat 13g 65%
Cholesterol 317mg 106%
Sodium 850mg 35%
Potassium 399mg 8%
Fiber 0.6g 2%
Sugar 0.7g 1%
Calcium 54mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.