Chicken Francese Recipe

Prepare the chicken

Slice each chicken breast horizontally to make two cutlets about 1/4–1/2-inch thick. If breasts are very large, cut into three. Place between two pieces of plastic wrap and gently pound with a meat mallet to an even 1/4-inch thickness.

Season both sides of each cutlet with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up dredging stations: place 1 cup all-purpose flour in a shallow dish; in a second shallow dish whisk together 2 large eggs, 2 tbsp milk and 2 tbsp grated Parmesan until smooth; optionally, in a third shallow dish combine 2 tbsp fine dry breadcrumbs with a pinch of salt and pepper for extra crispness.

Working one piece at a time, lightly dredge each cutlet in flour, shaking off excess, then dip into the egg mixture, letting excess drip off. If using breadcrumbs, press lightly into crumbs to coat; otherwise proceed directly to the pan.

Heat a large skillet over medium–medium-high heat. Add 2 tbsp olive oil and 3 tbsp unsalted butter. When the butter has melted and the foam subsides and the pan is hot but not smoking, add chicken cutlets in a single layer without crowding (cook in batches if needed).

Cook cutlets until golden brown, about 3 minutes per side depending on thickness. Transfer cooked cutlets to a warm plate and tent with foil to keep warm while you make the sauce. Reserve any brown bits in the pan (fond).

If skillet looks dry, add 1 tbsp extra virgin olive oil and 1 tbsp unsalted butter and heat over medium. Add 2 minced garlic cloves and sauté 20–30 seconds until fragrant but not browned.

Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Increase heat to medium-high and simmer until the wine is reduced by about two-thirds (about 3–5 minutes) so the alcohol cooks off and the liquid concentrates.

Add 3 tbsp low-sodium chicken broth and 3 tbsp fresh lemon juice. Stir and simmer 1–2 minutes to blend flavors.

Reduce heat to low and whisk in 2 tbsp unsalted butter piece by piece until the sauce is glossy and slightly thickened. Taste and season with about 1/2 tsp salt and 1/4 tsp freshly ground black pepper, adjusting to your preference.

Return the cooked chicken cutlets to the skillet, spooning the sauce over them and warming 1–2 minutes so the chicken reheats and absorbs some sauce. Remove from heat.

Sprinkle 2 tbsp chopped fresh parsley over the chicken and garnish with lemon slices or wedges. Serve immediately, spooning extra sauce over each portion.