Chicken Francese

A timeless Italian-American dish featuring tender chicken cutlets dipped in a luscious lemon-butter sauce, offering a delightful balance of richness and tang.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

4 boneless skinless chicken breasts

1 cup all-purpose flour

3 large eggs

1/4 cup milk

1/2 cup grated Parmesan cheese

Salt and pepper to taste

4 tablespoons unsalted butter

1/4 cup olive oil

1 cup chicken broth

1/3 cup freshly squeezed lemon juice

Lemon slices for garnish

2 tablespoons chopped fresh parsley

Instructions

1. Pound the chicken breasts to 1/2 inch thickness.

2. In a shallow dish, mix the flour, Parmesan cheese, salt, and pepper.

3. In another bowl, whisk the eggs and milk.

4. Dredge the chicken in the flour mixture, then dip in the egg mixture, ensuring even coverage.

5. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.

6. Cook the chicken for 3-4 minutes on each side, until golden brown and cooked through. Remove and set aside.

7. Add the chicken broth and lemon juice to the skillet, bringing it to a simmer.

8. Stir in the remaining butter and return the chicken to the skillet, coating it in the sauce.

9. Simmer for 2-3 minutes, garnish with lemon slices and parsley, then serve.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a skillet over low heat until warmed through, adding a splash of chicken broth if necessary to maintain moisture.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.