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Chicken Francese Recipe

Recipe by Pedro M. A. Neves

Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets dipped in a light egg batter and pan-fried until golden, then finished in a bright lemon-butter sauce. This elegant yet simple preparation delivers delicate, crispy chicken with a silky, tangy sauce that's perfect served over pasta or with crusty bread to soak up every drop.

Ingredients

• 4 boneless, skinless chicken breasts (about 150g each)
• 60ml (1/4 cup) all-purpose flour
• 3 large eggs
• 30ml (2 tablespoons) whole milk
• 60ml (1/4 cup) grated Parmigiano-Reggiano cheese
• 5ml (1 teaspoon) salt
• 2.5ml (1/2 teaspoon) freshly ground black pepper
• 2.5ml (1/2 teaspoon) dried Italian seasoning
• 90ml (6 tablespoons) extra virgin olive oil
• 120ml (1/2 cup) dry white wine
• 240ml (1 cup) chicken stock
• 45ml (3 tablespoons) fresh lemon juice
• 30g (2 tablespoons) unsalted butter
• 15ml (1 tablespoon) fresh parsley, chopped
• 1 lemon, sliced thin for garnish

Instructions

1. Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet until evenly flattened to about 6mm (1/4 inch) thickness.

2. Set up three shallow bowls: place flour mixed with 2.5ml (1/2 teaspoon) salt in the first, whisk together eggs, milk, Parmigiano-Reggiano, remaining salt, pepper, and Italian seasoning in the second, and leave the third empty for the finished coating.

3. Working with one chicken breast at a time, coat both sides lightly with flour, shaking off excess, then dip into the egg mixture, turning to coat completely.

4. Heat 45ml (3 tablespoons) of olive oil in a large skillet over medium-high heat until shimmering, then carefully lay two breaded chicken pieces into the pan.

5. Cook for 3-4 minutes until the underside is golden brown and crispy, then flip and cook the other side for another 3-4 minutes until golden, then transfer to a clean plate and repeat with remaining chicken and 45ml (3 tablespoons) of olive oil.

6. Pour out excess oil from the pan, then add the white wine and lemon juice, scraping the bottom of the pan with a wooden spoon to release the browned bits, and simmer for 1-2 minutes until the liquid reduces slightly.

7. Add the chicken stock and return all the chicken breasts to the pan, nestling them into the liquid, and simmer gently for 3-4 minutes to allow the chicken to absorb the flavors.

8. Remove from heat, stir in the cold butter until melted and emulsified into the sauce, creating a silky, glossy texture.

9. Transfer chicken to serving plates, spoon the sauce generously over each piece, and garnish with fresh parsley and thin lemon slices.

Substitutions

• Use boneless, skinless chicken thighs instead of breasts for a more forgiving, juicier result
• Substitute panko breadcrumbs mixed into the egg coating for a crispier texture
• Replace white wine with additional chicken stock or dry vermouth for a non-alcoholic version
• Use clarified butter or light olive oil instead of regular butter for a dairy-free sauce

Tips

• Pound the chicken breasts evenly to ensure uniform cooking and a tender, delicate texture
• Keep the heat at medium-high rather than high to prevent the egg coating from browning too quickly before the chicken cooks through
• For best results, use fresh lemon juice rather than bottled, as it provides a brighter, cleaner flavor to the sauce

Chicken Francese reflects the Italian-American culinary tradition, adapted in Italian communities of New York and the Northeast, where 'Francese' refers to the classic French technique of egg-battered and pan-fried preparations. While the dish draws inspiration from Italian simplicity and quality ingredients, the specific preparation became iconic in Italian-American restaurants, representing a bridge between European technique and accessible, elegant home cooking.

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