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Classic Chicken Francese recipe featuring golden egg-battered cutlets topped with lemon slices and fresh parsley in a glossy sauce.

Classic Chicken Francese Recipe

Thin chicken cutlets pan-fried in a delicate Parmesan-egg batter, then simmered in a bright, glossy lemon-butter pan reduction. A quick 35-minute restaurant classic adapted for Mediterranean home cooking without wine.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 410
Ingredients Method Notes

Ingredients
  

  • - 4 boneless skinless chicken breasts cut horizontally into 8 cutlets, pounded to 1/4-inch
  • - 1/2 cup all-purpose flour
  • - 3 large eggs
  • - 1/4 cup Parmesan cheese freshly grated
  • - 3 tbsp extra virgin olive oil
  • - 3 tbsp unsalted butter divided: 1 tbsp for frying, 2 tbsp cold for sauce
  • - 1 cup low-sodium chicken broth
  • - 1/4 cup fresh lemon juice from 2 large lemons
  • - 1 medium lemon sliced into thin wheels
  • - 1/2 tsp salt plus more to taste
  • - 1/4 tsp black pepper
  • - 1/4 cup flat-leaf parsley finely chopped

Method
 

PREPARE CHICKEN:
  1. Season pounded chicken cutlets on both sides with salt and black pepper.
PREPARE BATTER:
  1. In a shallow bowl, whisk eggs, grated Parmesan cheese, a pinch of salt, and pepper until combined. Place flour in a separate shallow dish.
DREDGE CUTLETS:
  1. Dredge cutlets in flour, shaking off excess. Dip thoroughly into Parmesan-egg batter to coat both sides.
PAN FRY:
  1. Heat extra virgin olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add cutlets and fry for 2 to 3 minutes per side until golden brown. Transfer cutlets to a plate.
DEGLAZE:
  1. Lower heat to medium. Add 1/4 cup chicken broth to deglaze, scraping up brown bits from the bottom of the pan.
BUILD SAUCE:
  1. Stir in remaining 3/4 cup chicken broth and fresh lemon juice. Bring to a steady simmer.
SIMMER CUTLETS:
  1. Return chicken cutlets to the pan in a single layer. Top with thin lemon wheels. Simmer for 4 to 5 minutes until sauce reduces and thickens slightly.
EMULSIFY SAUCE:
  1. Turn off heat. Swirl in remaining 2 tbsp cold butter until melted into a silky, glossy sauce.
GARNISH & SERVE:
  1. Garnish with chopped fresh parsley and serve hot immediately.

Notes

- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour blend.
- Keep butter cold until adding off heat to properly emulsify the pan sauce.
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