Chicken Francese Recipe

Prep and pound

If breasts are large, slice each chicken breast horizontally to make 2 thinner cutlets (total 6–8 pieces) or place each whole breast between plastic wrap and pound to about 1/4–1/2 inch thickness using a meat mallet. Pat dry with paper towels.

Season both sides of each cutlet with kosher salt (about 1/4 tsp per cutlet) and black pepper.

Set up dredging stations: Place flour (and optional grated Parmesan) on a shallow plate. In a shallow bowl, whisk together eggs and milk until blended.

Dredge each cutlet in flour, shaking off excess, then dip in egg mixture, and return to the flour for a light second coating (or simply egg then flour if you prefer a single coating). Place coated cutlets on a tray while you heat the pan.

Heat a large skillet over medium-high heat and add 2 tbsp butter and 2 tbsp olive oil. When butter is foaming and oil shimmers, add cutlets in a single layer (work in batches if needed).

Cook cutlets 3–4 minutes per side until golden brown and just cooked through (internal temperature 160–165°F / 71–74°C). Adjust time for thickness. Transfer cooked cutlets to a warm plate and tent with foil; reserve pan juices for the sauce.

With the skillet still over medium heat (add 1 tbsp butter or oil if pan is dry), add the white wine (or 1/4 cup additional stock if not using wine). Scrape up any brown bits from the bottom of the pan with a wooden spoon (deglazing). Let wine reduce by about half, ~1–2 minutes.

Add 1 cup chicken stock and bring to a simmer. Allow the liquid to reduce slightly for 2–3 minutes to concentrate flavor.

Stir in fresh lemon juice and lemon zest. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. If using capers, add them now and simmer 30 seconds to warm through.

Reduce heat to low. Whisk in the cold cubed butter, a few pieces at a time, to emulsify and thicken the sauce into a glossy finish. Do not boil once butter is being added. This should create a silky sauce in 1–2 minutes.

Stir in chopped parsley. Adjust seasoning with more salt, pepper, or lemon juice to taste.

Return the cooked chicken cutlets to the skillet, spooning sauce over them, and warm together for 1 minute to meld flavors. Do not overcook the chicken.

While cooking chicken or sauce, bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt and the pasta. Cook pasta according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta.

Return pasta to the pot or a warm serving bowl. Add 1 tsp extra-virgin olive oil and 2–3 tbsp of the lemon sauce (or a few spoonfuls of reserved pasta water) and toss to coat. If needed, add more sauce or a splash of pasta water to loosen.

Divide pasta among plates, place chicken cutlets on top or alongside, spoon additional lemon sauce and capers over the chicken, and finish with grated Parmesan and a sprinkle of chopped parsley.