Description

This Chicken Francese boasts mouthwatering flavor with tender chicken cutlets, a zesty lemon sauce, and easy preparation. Perfect for quick dinner or comfort food!

Ingredients

Scale

4 chicken breasts cutlets, boneless and skinless
2 large eggs
½ cup all-purpose flour
½ cup dry white wine
2 tablespoons fresh lemon juice
3 tablespoons olive oil
3 tablespoons unsalted butter
1 tablespoon fresh italian parsley
1 lemon, cut into wedges
salt and pepper, for seasoning

Cook Mode Prevent your screen from going dark

Instructions

Place the chicken cutlets between two sheets of plastic wrap and gently pound to about ¼-inch thickness. Sprinkle with salt and pepper.
In a shallow bowl, beat the eggs with salt and pepper until well blended. Spread the flour on wax paper. Mix the broth, wine, and lemon juice together.
In a large skillet, heat the oil and butter over medium heat until melted. Dip chicken cutlets in flour, then in the egg, just enough to coat them.
Arrange the coated chicken in the skillet in a single layer. Cook until golden brown on the bottom for 2 to 3 minutes. Flip and brown the other side for another 2 to 3 minutes, adjusting heat to avoid burning butter.
Transfer cooked chicken to a plate, cover with foil to keep warm, and repeat with remaining cutlets.
After all chicken is cooked, add the broth mixture to the pan. Increase heat and cook, scraping the pan, until sauce thickens.
Stir in the parsley, and return the chicken to the skillet. Turn them once or twice in the sauce to coat.
Serve immediately with lemon wedges.

Notes

Chicken Francese pairs well with pasta or fresh greens for a complete meal.
Make sure to keep an eye on the butter to prevent it from burning during cooking.
This dish is best served right after cooking to enjoy the crispiness of the chicken.

Nutrition

Serving Size: 1 piece
Calories: 400
Sugar: 1g
Sodium: 600mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 24g
Cholesterol: 150mg