Chicken Francese Recipe

Prepare chicken

If breasts are thick, slice each horizontally to make two thinner cutlets or place between plastic and pound to about 1/2-inch thickness. Pat dry with paper towels.

Season both sides of the cutlets with kosher salt and black pepper.

Set up a dredging station: place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with milk and grated Parmesan until smooth.

Coat each cutlet in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off. For a slightly thicker coating repeat a second quick dip in flour and then egg (optional).

Heat a large skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the unsalted butter. Once the butter foams and the oil is shimmering, add the chicken cutlets in a single layer without crowding (work in batches if necessary).

Cook until golden brown on the first side, about 3-4 minutes, then flip and cook 2-3 minutes more until an instant-read thermometer reads 160°F (71°C) or the juices run clear. Transfer cooked cutlets to a warm plate and tent with foil; reserve skillet and any browned bits.

Reduce heat under the skillet to medium. If the pan is very dry, add another 1/2 tablespoon butter. Add the minced garlic and sauté briefly until fragrant, about 20-30 seconds, being careful not to brown the garlic.

Pour in the white wine (or chicken broth) and use a wooden spoon to scrape up the browned bits from the bottom of the pan (deglaze). Let the wine simmer until reduced by about half, roughly 1–2 minutes.

Add the chicken stock, fresh lemon juice and lemon zest. Bring the liquid to a gentle simmer and let it reduce slightly for about 2 minutes to concentrate flavors.

Lower the heat to low and whisk in the cold cubed butter a little at a time, swirling the pan or whisking until the sauce becomes glossy and slightly thickened (this is an emulsification). Taste and adjust seasoning with a pinch of salt and more black pepper if needed.

Stir in the drained capers (if using) and chopped parsley.

Return the cooked chicken cutlets and any accumulated juices back to the skillet, spooning sauce over each piece. Warm for 1–2 minutes until chicken reaches 165°F (74°C) and is coated well in sauce.

Transfer chicken to plates over a bed of cooked pasta, rice or mashed potatoes if desired. Spoon additional sauce and capers over the top. Garnish with lemon wedges and additional parsley.

Serve immediately.