Chicken Francese has been one of my favorite restaurant menu choices for many years. It was a
difficult recipe to find in most Italian cookbooks (believe me, I searched and searched.) So a few
years back I created a recipe that, although very close, was not exactly like the best that I've had in fine
Italian restaurants. I worked on this recipe, changing one thing or another, until now.
I think I finally got it right. If you are a Chicken Francese lover (like me), I hope that you will try this
recipe and let me know what you think. Remember, you can make this exact same recipe
substituting veal or turkey cutlets, shrimp, or a nice fillet of flounder, sole, etc. for the chicken.
difficult recipe to find in most Italian cookbooks (believe me, I searched and searched.) So a few
years back I created a recipe that, although very close, was not exactly like the best that I've had in fine
Italian restaurants. I worked on this recipe, changing one thing or another, until now.
I think I finally got it right. If you are a Chicken Francese lover (like me), I hope that you will try this
recipe and let me know what you think. Remember, you can make this exact same recipe
substituting veal or turkey cutlets, shrimp, or a nice fillet of flounder, sole, etc. for the chicken.
Chicken Francese
(Serves 2)
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2 skinless, boneless chicken breasts
Salt and pepper
Flour for dredging
1 large egg
2 tablespoons water
3-4 tablespoons olive oil
1/2 lemon, cut into thin slices
1/2 cup white wine
1 cup chicken broth
2 tablespoons unsalted butter, room temperature
2 tablespoons flour
2 tablespoons chopped flat-leaf parsley
Cut each chicken breast horizontally through the middle to make 2 fillets.
Place the breasts between 2 pieces of plastic wrap.
Pound them with a mallet until they are about 1/4-inch thick.
Season both side of the cutlets with salt and pepper.
Put some flour in a shallow dish or on a piece of waxed paper.
In another shallow dish, beat the egg and water to make an egg wash.
In a large skillet, heat the oil over a medium heat.
Dredge both sides of the chicken cutlets in the flour then in the egg wash.
Add the cutlets to the hot oil and fry 2 minutes on each side until golden.
Transfer the cutlets to a platter. Set aside.
Add the lemon slices to the skillet and cook for 1-2 minutes.
Add the wine and broth; simmer for about 5 minutes to reduce the sauce slightly.
Roll the butter in the flour, combining it well with your fingers or a fork.
Add the butter to the skillet; this will thicken the sauce.
Stir to dissolve the butter and flour.
Reduce the heat to low and return the chicken cutlets to the skillet.
Gently simmer to heat the chicken, turning the cutlets over once in the sauce.
Remove the lemon slices.
Transfer the chicken to a serving platter. Pour sauce over.
Garnish with chopped parsley and serve.
Salt and pepper
Flour for dredging
1 large egg
2 tablespoons water
3-4 tablespoons olive oil
1/2 lemon, cut into thin slices
1/2 cup white wine
1 cup chicken broth
2 tablespoons unsalted butter, room temperature
2 tablespoons flour
2 tablespoons chopped flat-leaf parsley
Cut each chicken breast horizontally through the middle to make 2 fillets.
Place the breasts between 2 pieces of plastic wrap.
Pound them with a mallet until they are about 1/4-inch thick.
Season both side of the cutlets with salt and pepper.
Put some flour in a shallow dish or on a piece of waxed paper.
In another shallow dish, beat the egg and water to make an egg wash.
In a large skillet, heat the oil over a medium heat.
Dredge both sides of the chicken cutlets in the flour then in the egg wash.
Add the cutlets to the hot oil and fry 2 minutes on each side until golden.
Transfer the cutlets to a platter. Set aside.
Add the lemon slices to the skillet and cook for 1-2 minutes.
Add the wine and broth; simmer for about 5 minutes to reduce the sauce slightly.
Roll the butter in the flour, combining it well with your fingers or a fork.
Add the butter to the skillet; this will thicken the sauce.
Stir to dissolve the butter and flour.
Reduce the heat to low and return the chicken cutlets to the skillet.
Gently simmer to heat the chicken, turning the cutlets over once in the sauce.
Remove the lemon slices.
Transfer the chicken to a serving platter. Pour sauce over.
Garnish with chopped parsley and serve.
