Description
This Perfectly Crispy Chicken Francese features tender chicken cutlets dredged in flour and eggs, pan-fried to golden perfection, and finished with a zesty, buttery lemon sauce. The dish balances crisp texture with bright citrus flavors, making it an elegant and flavorful entrée ideal for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 2 large Chicken Breasts (pounded thin)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Garlic Powder (optional)
Breading and Frying
- 1 cup Flour (can substitute with gluten-free flour)
- 2 large Eggs (whisked)
- 1/4 cup Olive Oil (or vegetable oil)
Lemon Sauce
- 2 tablespoons Butter
- 1 cup Chicken Broth (or vegetable broth)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 slice Lemon (optional for garnish)
- 1 tablespoon Parsley (chopped, optional)
- 2 tablespoons Parmesan Cheese (optional for serving)
Instructions
- Prepare Chicken Cutlets: Slice each chicken breast in half lengthwise to make four thin cutlets. Pound them to about 1/4 inch thickness, then season evenly with salt, pepper, and garlic powder if using.
- Set Up Dredging Station: Place the flour in one shallow bowl and the whisked eggs in another, creating a station for dredging the chicken.
- Heat Olive Oil: In a large skillet, heat the olive oil over medium-high heat until shimmering and hot enough for frying.
- Dredge Chicken: Coat each cutlet first in flour, shaking off the excess, then dip it into the whisked eggs to fully coat.
- Fry Chicken Cutlets: Fry two cutlets at a time in the heated skillet for about 3 minutes per side, or until golden brown and cooked through. Remove and set aside on a plate.
- Prepare Lemon Sauce: Lower the heat to medium-low and melt the butter in the same skillet. Sprinkle in a little flour to form a roux, stirring constantly.
- Add Broth and Lemon Juice: Gradually pour in chicken broth and lemon juice, scraping up any browned bits from the skillet. Let the sauce simmer and thicken for about 5 minutes.
- Combine Chicken and Sauce: Return the fried chicken cutlets to the skillet, spooning sauce over them to soak and warm through.
- Garnish and Serve: Add optional lemon slices and sprinkle chopped parsley and Parmesan cheese over the top before serving.
Notes
- For a gluten-free version, substitute regular flour with gluten-free flour.
- Use vegetable broth instead of chicken broth for a lighter or vegetarian-friendly sauce.
- Optional garlic powder enhances flavor but can be omitted for a simpler taste.
- Parmesan cheese adds a savory touch; use freshly grated for best results.
- Serve with a side of pasta, steamed vegetables, or a crisp salad to complete the meal.
