Chicken Francese Recipe

Prepare the chicken

If breasts are thick, butterfly each breast or slice horizontally to make 2 thinner cutlets (about 1/2 inch thick). Pat dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Set up dredging station

Place the 1 cup flour in a shallow dish. In a second shallow bowl, whisk together 3 eggs, 2 tablespoons milk, and the optional 1 tablespoon breadcrumbs and 2 tablespoons grated Parmesan until smooth. Season the flour lightly with remaining 1/2 tsp salt and 1/2 tsp pepper.

Dredge and egg-wash

Coat each cutlet first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off. (If you like extra crispness, press into the breadcrumb/Parmesan mixture after the egg.) Place on a wire rack or plate while heating the pan.

Pan-fry the cutlets

In a large skillet over medium-high heat, add 2 tablespoons olive oil and 3 tablespoons butter. When foaming and hot (but not smoking), add 2 cutlets without crowding. Fry 3–4 minutes per side until golden brown and an instant-read thermometer in the thickest part reads 150°F (they will finish in the sauce). Transfer to a warm plate and tent with foil. Repeat with remaining cutlets, adding a little extra butter or oil if needed.

Sauté aromatics

Reduce heat to medium and, in the same skillet (do not wipe clean), add 2 tablespoons butter. Add the minced shallot and 2 minced garlic cloves and cook 1–2 minutes until softened and fragrant, stirring so they don't brown.

Deglaze

Pour in 3 tablespoons dry white wine, scraping up browned bits from the pan with a wooden spoon. Let simmer briskly 1–2 minutes to reduce slightly and burn off alcohol.

Build the sauce

Add 3 tablespoons chicken stock, 3 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Simmer 1–2 minutes to combine and reduce to a slightly saucy consistency.

Finish with butter and seasoning

Lower heat to medium-low and whisk in the remaining 4 tablespoons butter in two additions, allowing each addition to melt and emulsify into the sauce, producing a glossy texture. Stir in 1 tablespoon drained capers (if using), 2 tablespoons chopped parsley, and season with 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust seasoning or lemon to preference.

Return chicken to pan

Nestle the browned cutlets back into the sauce and spoon sauce over them. Simmer gently 2–3 minutes, or until internal temperature reaches 165°F and the sauce thickens slightly. This finishes cooking the chicken and melds flavors.

Transfer chicken to a warmed platter. Spoon sauce generously over each piece. Garnish with lemon slices or wedges and additional chopped parsley. Serve immediately with pasta, risotto, or roasted vegetables.