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Chicken Francese

Chicken Francese

Golden pan-fried chicken cutlets smothered in a luscious lemon butter sauce, garnished with fresh parsley and lemon slices, offering a perfect balance of crispy and tender textures

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 boneless skinless chicken cutlets
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 1/3 cup fresh lemon juice
  • 1 cup chicken broth
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped
  • Lemon slices for garnish

Instructions

  1. Heat a large skillet over medium-high heat and add olive oil.
  2. In one shallow bowl, place flour. In another bowl, whisk eggs with a tablespoon of water and a pinch of salt.
  3. Dredge each chicken cutlet in flour, shake off excess, then dip into the beaten eggs.
  4. Fry chicken 3-4 minutes per side until golden brown and fully cooked. Remove and set aside.
  5. In the same skillet, lower heat and melt butter. Add lemon juice and chicken broth. Simmer 5 minutes, then return chicken to the pan and warm in the sauce for 2-3 minutes.
  6. Plate with sauce over the chicken, garnish with chopped parsley and lemon slices, and serve hot.

Notes

  • Pound chicken evenly for uniform cooking.
  • Use fresh lemon juice for best flavor.
  • Let chicken rest on paper towels after frying to remove excess oil.
  • Double the sauce if serving with pasta to ensure plenty of coverage.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Pan-Fry
  • Cuisine: Italian-American
  • Diet: Low Fat

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 1 g
  • Sodium: 550 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 0.5 g
  • Protein: 45 g
  • Cholesterol: 160 mg

Keywords: Chicken Francese, lemon chicken, Italian-American dish, pan-fried chicken, lemon butter sauce