Chicken Francese Recipe

Golden, crispy chicken glistening with a zesty lemon sauce beckons you into the world of Chicken Francese. You'll want to master this classic Italian-American dish that transforms simple ingredients into an elegant meal. If you've ever dreamed of creating restaurant-quality chicken at home, you're about to unlock a culinary secret that'll impress your dinner guests and satisfy your craving for a sophisticated yet approachable recipe.

Recipe Highlights

• Pound boneless chicken breasts to ¼-inch thickness, creating uniform cutlets that cook evenly and achieve a crispy golden exterior.
• Dredge chicken first in seasoned flour, then dip in beaten eggs to create a delicate, crispy coating that seals in moisture.
• Cook chicken in a mixture of olive oil and butter over medium-high heat for 3-4 minutes per side until golden brown.
• Prepare a tangy lemon sauce in the same pan using chicken broth, fresh lemon juice, and optional herbs for enhanced flavor.
• Serve immediately after coating chicken in the lemon sauce, pairing with pasta, rice, or vegetables to complete this classic Italian-American dish.

History

Although Chicken Francese might seem like a traditional Italian recipe, its origins are surprisingly rooted in Italian-American culinary innovation.

You'll discover this dish was crafted by immigrant chefs in New York City during the mid-20th century, who brilliantly adapted classic European cooking techniques. These resourceful cooks transformed simple ingredients into an elegant meal that quickly became a staple in Italian-American restaurants.

The name "Francese" technically means "French-style" in Italian, though the dish has no direct French connection. Instead, it represents a creative fusion of cooking methods:

• Thin cutlet preparation
• Egg-based coating technique
• Light, butter-based pan sauce

You'll find this recipe represents the innovative spirit of immigrant cuisine, blending cultural traditions with local ingredients and techniques.

Recipe

Chicken Francese is a beloved Italian-American classic that transforms simple chicken cutlets into an elegant, restaurant-quality meal. With its golden, crispy exterior and bright, lemony sauce, this dish offers a perfect balance of flavors that will delight your taste buds and impress your dinner guests.

The secret to a perfect Chicken Francese lies in the technique: thin, evenly pounded chicken cutlets are delicately dredged in flour and egg, then pan-fried to a beautiful golden brown and finished with a luxurious lemon butter sauce. The result is a dish that's simultaneously crisp, tender, and bursting with zesty, buttery flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 large eggs
• ½ cup all-purpose flour
• Salt and pepper to taste
• ¼ cup olive oil
• ¼ cup butter
• ½ cup chicken broth
• Juice of 2 lemons
• Chopped fresh parsley for garnish

Begin by preparing the chicken: butterfly each breast and pound to an even ¼-inch thickness. Season both sides with salt and pepper, then dredge each cutlet first in flour, then dip in beaten eggs.

Heat olive oil in a large skillet over medium-high heat and cook the chicken for 3-4 minutes per side until golden brown, working in batches if necessary to avoid overcrowding.

After removing the chicken, add butter to the same pan and let it melt, scraping up any browned bits. Pour in chicken broth and lemon juice, allowing the sauce to simmer and reduce slightly.

Return the chicken to the pan, spooning the sauce over the cutlets and letting them heat through for an additional 2-3 minutes.

For the best Chicken Francese, use fresh lemon juice, ensure your pan is at the right temperature so the butter sizzles but doesn't burn, and don't overcook the chicken.

The key is maintaining a light, crispy coating and a tender interior, with a sauce that's tangy and rich but not overwhelming. Garnish with fresh parsley and serve immediately for the most delicious results.

Cooking Steps

You'll start your Chicken Francese by preparing perfectly thin chicken cutlets, ensuring they're evenly pounded to about ¼ inch thick for uniform cooking.

Next, you'll create a classic dredging station, coating the chicken first in seasoned flour, then dipping each cutlet completely in beaten eggs to create a golden, crispy exterior.

Finally, you'll cook the egg-coated chicken in hot, sizzling butter, transforming the cutlets into a beautiful golden-brown masterpiece that'll be finished with a bright, silky lemon sauce.

Step 1. Prepare Chicken Cutlets

Butterfly your boneless chicken breasts with a sharp chef's knife, slicing horizontally through the center to create two even halves.

You'll want each breast to open like a book, revealing a thinner, more uniform thickness. Using a meat mallet or rolling pin, gently pound the chicken to an even ¼-inch thickness, which ensures consistent cooking and tender results.

Place the cutlets between two sheets of plastic wrap or parchment paper while pounding to prevent tearing.

Use firm, even strokes from the center outward, maintaining steady pressure.

Season the chicken lightly with salt and pepper, preparing them for the flour and egg dredging that'll create their signature golden, crispy exterior.

Step 2. Dredge Chicken in Flour

A shallow dish of all-purpose flour will be your first station in creating perfectly crispy Chicken Francese.

Season the flour with salt and black pepper, creating a simple but flavorful dredging mixture that'll give your chicken a delicious base coating.

Pour about 1 cup of flour into a wide, flat dish, ensuring you've got enough space to thoroughly coat each chicken cutlet.

When dredging, use one hand for the flour and keep your other hand clean—this prevents clumping and makes the process neater.

Gently press each chicken cutlet into the flour, turning to cover completely, and shake off any excess.

The goal is a light, even coating that'll help create that signature golden-brown crust when you pan-fry the chicken.

Step 3. Dip Cutlets in Egg

Crack the eggs into a wide, shallow bowl and whisk them until they're smooth and uniformly yellow, creating the perfect egg wash for your Chicken Francese.

You'll want to beat the eggs thoroughly, ensuring no streaks of white remain, which could create uneven coating on your chicken cutlets.

For best results:

• Use room temperature eggs
• Whisk vigorously with a fork or small whisk
• Add a pinch of salt and pepper for extra flavor

Dip each flour-coated chicken cutlet into the egg wash, ensuring complete and even coverage.

Let excess egg drip off gently, preventing thick, soggy layers. The egg wash will help the flour adhere and create a beautiful golden crust when pan-fried, sealing in the chicken's moisture and adding a delightful texture.

Step 4. Cook in Hot Butter

Once you've coated your chicken cutlets in flour and dipped them in the egg wash, your skillet becomes the next stage of culinary magic.

Heat butter in a large skillet over medium-high heat, ensuring it sizzles but doesn't burn. Carefully lay your chicken cutlets into the hot pan, working in batches to prevent overcrowding.

Cook each side for 3-4 minutes, watching for a beautiful golden-brown color that signals perfect caramelization.

• Listen for the gentle sizzle of chicken hitting hot butter
• Use tongs to gently flip cutlets
• Look for an even, golden-brown exterior
• Adjust heat if butter starts to brown too quickly

The goal is a crisp, tender cutlet with a delicate, buttery crust that'll make your kitchen smell irresistible.

Step 5. Simmer With Lemon Sauce

While the golden-brown chicken cutlets rest on a plate, you'll transform the same skillet into a vibrant stage for your lemon sauce.

Reduce heat to medium-low and pour in fresh lemon juice, scraping up those delicious browned bits from the pan's bottom. Add butter gradually, whisking to create a smooth, glossy emulsion that'll coat your chicken perfectly.

If you'd like extra depth, consider splashing in a bit of white wine or chicken stock. Gently return the chicken cutlets to the pan, allowing them to simmer in the bright, buttery sauce for 2-3 minutes.

The sauce will naturally thicken, clinging to the crispy exterior of your cutlets. Spoon the sauce generously over the chicken, ensuring each piece gets an equal share of that tangy, rich flavor.

Final Thoughts

Because Chicken Francese is such a versatile dish, you'll find it's surprisingly simple to master with just a bit of practice.

With a few key techniques, you can transform basic ingredients into an impressive meal that looks and tastes like something from a high-end restaurant.

Remember to control your pan temperature, use fresh ingredients, and don't rush the cooking process. The secret lies in even pounding, careful flouring, and creating that perfect golden-brown exterior.

Your sauce's brightness depends on using fresh lemon juice and building flavors gradually in the pan.

Practice will help you develop an intuitive sense of timing and technique, turning this classic Italian-American recipe into a reliable staple in your cooking repertoire.

Serve immediately for the best results.