Chicken Francese
Tender chicken cutlets dipped in egg and fried until golden, then finished in a bright lemon-white wine sauce. A classic Italian-American dish that feels fancy but comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 4 pieces (about 6 oz each) chicken breasts, boneless and skinless
- ½ cup all-purpose flour
- 2 large eggs
- 3 tbsp olive oil
- ¾ cup dry white wine
- 1 whole (juiced) lemon
- 1 to taste salt and pepper
Instructions
- 1
Place each chicken breast between plastic wrap and pound to 1/4-inch thickness using a mallet.
- 2
Pour flour into one shallow bowl. Beat eggs in another bowl with a pinch of salt and pepper.
- 3
Pat chicken dry. Coat each piece in flour, shake off excess, then dip in egg until fully coated.
- 4
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 1 minute.
- 5
Add two chicken pieces and cook 3 minutes per side until golden brown and opaque throughout.
- 6
Transfer cooked chicken to a plate. Repeat with remaining two pieces.
- 7
Pour wine into the skillet, scraping up brown bits with a wooden spoon. Simmer 2 minutes.
- 8
Stir in lemon juice. Return all chicken to the pan and simmer 1 minute until heated through.
- 9
Taste and adjust salt and pepper. Spoon sauce over chicken and serve immediately.
Tools you’ll need
- cutting board
- meat mallet
- two shallow bowls
- paper towels
- 12-inch stainless steel or non-stick skillet
- wooden spoon
- tongs or slotted spatula
- plate
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