Why You’ll Love This Recipe

Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets lightly dredged in flour and egg, then pan-fried to golden perfection and finished in a lemony butter and white wine sauce. It’s elegant enough for entertaining, yet simple enough for a weeknight dinner. The zesty, savory flavors pair wonderfully with pasta or vegetables.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breasts (boneless and skinless)
all-purpose flour
eggs
parmesan cheese (grated)
salt
black pepper
olive oil
unsalted butter
garlic (minced)
dry white wine
chicken broth
lemon juice
lemon slices
fresh parsley (chopped)

directions

Slice the chicken breasts in half horizontally to create thin cutlets. Pound them lightly to an even thickness.

Season both sides of the chicken with salt and pepper.

Set up two shallow bowls: one with flour, and one with beaten eggs mixed with grated parmesan.

Dredge each cutlet in flour, then dip in the egg mixture, coating well.

In a large skillet, heat olive oil and a tablespoon of butter over medium heat.

Fry the chicken in batches until golden and cooked through, about 3-4 minutes per side. Remove and set aside.

In the same skillet, add minced garlic and sauté briefly. Pour in the white wine and simmer for 1-2 minutes to reduce.

Add chicken broth and lemon juice. Simmer for 5 minutes, then stir in butter to create a silky sauce.

Return the chicken to the skillet, spoon sauce over the top, and simmer for another 2-3 minutes.

Garnish with lemon slices and chopped parsley before serving.

Servings and timing

This recipe serves 4.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

Substitute the wine with extra chicken broth for an alcohol-free version.
Add capers for a briny kick.
Use veal or pork cutlets for a twist on the traditional dish.
Serve over linguine or mashed potatoes for a hearty meal.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of broth to maintain moisture.
Freeze cooked chicken (without lemon slices) for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and offer more flavor, though they may take slightly longer to cook.

What wine is best for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal.

Can I prepare Chicken Francese ahead of time?
Yes, you can fry the cutlets and make the sauce separately, then combine and heat before serving.

Is this dish gluten-free?
Not as written, but you can use gluten-free flour as a substitute.

Can I skip the cheese in the egg mixture?
Yes, but it adds richness and flavor. It’s recommended but optional.

How do I prevent the coating from falling off?
Make sure the chicken is patted dry before dredging, and don’t move it too much while frying.

Why is my sauce too thin?
Simmer a little longer to reduce, or add a small cornstarch slurry if needed.

Can I use bottled lemon juice?
Fresh lemon juice is best for vibrant flavor, but bottled can work in a pinch.

Is Chicken Francese spicy?
No, it’s flavorful but mild. Add red pepper flakes if you want some heat.

What should I serve with it?
Pasta, rice, or steamed vegetables are all great accompaniments.

Conclusion

Chicken Francese is a bright, comforting dish with a restaurant-quality feel that’s easy to make at home. Its tangy lemon sauce and crispy-coated chicken make it a standout favorite for any occasion. Whether served with pasta or vegetables, it’s sure to impress with every bite.