Chicken Francese

Chicken Francese is a classic Italian-American dish with tender, egg-dipped chicken cutlets in a tangy lemon-butter and white wine sauce. Often served with pasta or bread, it balances crisp texture with rich, citrusy flavor.

Ingredients

Steps

Crack egg into a large enough dish to fit chicken breast. Season with salt and pepper, give them a light beat.
Finely chop parsley
Add half of the chopped parsley to the eggs. Grate Parmesan cheese finely and add to egg mixture.
Mix well and set aside
Remove chicken skin, if any. Butterfly cut the chicken breast
Place cling film on a board and place breast spread open, sandwich it in cling film
Flatten the thicker side with a meat tenderiser or underside of a saucepan
Get wine and chicken stock portions ready
Grate garlic
To a frying pan on moderate heat, add olive oil and half the butter
Coat chicken in flour, shake off any excess flour
Dip chicken in egg wash, make sure it is totally covered
Place coated chicken in hot oil. Cook chicken for about 4 minutes each side (depending on thickness)
Flip over once brown and cook the other side. Transfer chicken to a warmed plate and rest
To the same frying pan on full heat, add white wine, chicken stock, grated garlic and squeeze of half a lemon. And leave to reduce 2 minutes on high heat
Add remaining half of chopped parsley and remainder of butter and mix until butter is melted on very low heat
Return chicken to the sauce and continue heating chicken on low heat for no more than 30 seconds
Serve the chicken on warm plate, garnish with parsley