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chicken francese cooked in a pan with lemon sauce.
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5 from 6 votes

Chicken Francese Recipe

This Chicken Francese features tender, pan-fried chicken coated in a light egg batter, served with a bright lemon butter sauce. It's an easy Italian-American dinner that's full of fresh flavor and ready in about 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
0 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Diet: Low Lactose
Skill Level: Intermediate
Servings: 8
Author: Rena Awada

Ingredients

For the chicken:

  • 4 chicken breasts sliced into cutlets
  • 2 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 3/4 cup whole wheat flour
  • 2 tablespoons olive oil

For the sauce:

  • 1 tablespoon olive oil
  • 1 small white or sweet onion thinly chopped
  • 1 tablespoon whole wheat flour
  • 1 1/2 cups chicken stock
  • 1/4 cup fresh squeezed lemon juice about 2 juicy lemons
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • a few lemon slices
  • 1 tablespoon chopped fresh curly parsley for garnish

Instructions

  • Prepare 2 stations: for the chicken, one with 2 large eggs (beaten), 2 tablespoons milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground pepper in a shallow dish. In a second dish, combine 3/4 cup whole wheat flour, just a pinch of salt, and pepper.
    egg wash in a bowl, flour mixture in a bowl, and chicken cutlets on a cutting board,
  • First, dredge the 4 chicken breasts cutlets in the flour mixture, shaking off the excess.
    Dredging chicken in flour and egg wash.
  • Next, dip the chicken in the egg mixture, and finally dredge it in the flour again, gently pressing to adhere on all sides. Repeat with all the chicken cutlets.
  • Heat the 2 tablespoons olive oil in a large non-stick skillet over medium heat.
  • Add coated cutlets and cook until golden brown on both sides, about 4-6 minutes per side. You might need to cook them in batches to avoid overcrowding the pan. Place the chicken aside on a plate.
  • To the same preheated skillet, add 1 tablespoon olive oil. Add the 1 small white or sweet onion and cook until soft, 2-3 minutes. Stir in the 1 tablespoon whole wheat flour and cook until bubbles appear, 1-2 minutes.
  • Pour in the 1 1/2 cups chicken stock and 1/4 cup fresh squeezed lemon juice, and whisk to combine, simmering over medium-low heat until the sauce thickens. Taste and season to taste (1/2 teaspoon salt and 1/4 teaspoon ground pepper).
    adding the cooked chicken in lemon sauce in a skillet.
  • Stir in a few lemon slices (if you like) and return the chicken to the pan. Continue to simmer until the chicken is piping hot.
  • Garnish with 1 tablespoon chopped fresh curly parsley and serve warm. Enjoy
    Cooked crispy chicken in a lemon sauce in a skillet.

Notes

  • Pound the chicken to an even thickness for even cooking.
  • Fresh lemon juice gives the best flavor.
  • Don't overcrowd the skillet.
  • Let the sauce simmer gently; don't boil it.
  • Garnish with fresh parsley and lemon slices before serving.
  • Serving size is 2 thin chicken cutlets. Each chicken breast is cut thin and cut in half.
 

Nutrition

Serving: 1 cutlet | Calories: 268kcal | Carbohydrates: 14g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 121mg | Sodium: 509mg | Potassium: 585mg | Fiber: 2g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg