Chicken Francese

Name: Chicken Francese with Lemon Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb chicken cutlets, pounded thin; 3 tbsp olive oil; 1 clove garlic, smashed; 2 large eggs; salt, to taste; black pepper, to taste; 1/2 cup all-purpose flour; 3 tbsp unsalted butter, divided; 2 tbsp all-purpose flour; 1/2 cup dry white wine; 1 cup chicken stock; 1/4 cup fresh lemon juice; 1 tbsp fresh parsley, chopped for garnish; lemon slices, for garnish

Chicken Francese is a classic Italian-American dish of thin, egg-battered chicken cutlets pan-fried until golden and finished in a bright lemon-butter and white wine reduction. Its quick cooking time and elegant sauce make it both weeknight-friendly and restaurant-quality.

🌍Italian-American 🏷️Chicken francese 🏷️Chicken 🏷️Lemon butter sauce 🏷️Weeknight dinner Comfort food

🏷️

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TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb chicken cutlets, pounded thin
3 tbsp olive oil
1 clove garlic, smashed
2 large eggs
salt, to taste
black pepper, to taste
1/2 cup all-purpose flour
3 tbsp unsalted butter, divided
2 tbsp all-purpose flour
1/2 cup dry white wine
1 cup chicken stock
1/4 cup fresh lemon juice
1 tbsp fresh parsley, chopped for garnishoptional
lemon slices, for garnishoptional

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Instructions

1
Season chicken cutlets with salt and pepper.
2
Heat olive oil in a large skillet over medium-high heat. Add the smashed garlic clove to infuse the oil.
3
In a shallow bowl, whisk together the eggs, salt, and pepper.
4
Place 1/2 cup of flour in another shallow dish. Dredge the seasoned chicken cutlets in the flour, shaking off any excess.
5
Dip the floured chicken into the egg wash, ensuring both sides are fully coated.
6
Carefully place the egg-coated chicken into the hot skillet. Cook for 2-3 minutes per side until golden brown. Add 1-2 tablespoons of butter to the pan as the chicken cooks.
7
Once cooked, remove the chicken from the skillet and set aside on a plate.
8
In the same skillet, add the remaining 1 tablespoon of butter and let it melt.
9
Whisk in 2 tablespoons of flour to create a roux, cooking for about 1 minute until lightly browned.
10
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the skillet.
11
Pour in the chicken stock and lemon juice, whisking to combine. Bring the sauce to a simmer.
12
Return the cooked chicken cutlets to the skillet, nestling them into the sauce. Let it simmer for a few minutes to heat the chicken through and allow it to absorb the sauce.
13
Transfer the chicken and sauce to a serving platter. Garnish with fresh parsley and lemon slices before serving.

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Tips & Notes

Pro tips

Pound chicken to even 1/4-inch thickness so it cooks uniformly and quickly; thinner cutlets stay tender and cook through without drying out.
Let the egg-flour-coated cutlets rest 2–3 minutes before frying so the coating adheres better and becomes crispier.
Keep the pan at medium-high heat during frying—too hot and the outside burns before the inside cooks; too low and the coating absorbs oil instead of crisping.
Add the white wine and lemon juice off-heat after removing the chicken to control the reduction; a vigorous boil over high heat can break the sauce.

Substitutions

Dry white wine → dry vermouth or chicken stock (sauce will be less tangy)
All-purpose flour → cornstarch or gluten-free flour blend (coating will be slightly less sturdy)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days; reheat gently in a skillet over medium-low heat with a splash of water.

Common Questions

Can I pound the chicken cutlets ahead of time?

Yes, pound them up to 4 hours ahead, place between parchment, and refrigerate. This allows the meat to relax and cook more evenly.

What if I don't have white wine?

Use dry vermouth, chicken stock, or even a splash of lemon juice with water. The sauce will be slightly less complex, but still delicious.

How do I know when the chicken is done?

Cook until the cutlets are golden on both sides and an instant-read thermometer reads 165°F in the thickest part.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio.

How should I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water to prevent the sauce from reducing too much.