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Classic Chicken Francese

A bright, silky-smooth take on a beloved Italian-American classic. Tender chicken cutlets are dusted in flour, dipped in a lemony egg batter, fried to a delicate crust, and finished with a rich, buttery lemon sauce. It’s quick enough for a weeknight but elegant enough to serve when guests drop by.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 4 skinless, boneless chicken breast halves (about 1 1/2 pounds total), pounded to even thickness
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1/4 cup milk (optional for extra tenderness)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine (or additional lemon juice + a splash of water)
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/3 cup low-sodium chicken broth
  • 2 tablespoons capers, optional
  • 2 tablespoons parsley, chopped (for garnish)

Instructions
 

  • Line a sheet pan and set up a breading station: place flour in a shallow dish, beat eggs with milk, salt, and pepper in another dish. The milk is optional but helps create a silkier coating.
  • Prepare the chicken: if using thick breasts, place them between two sheets of plastic wrap and gently pound to an even 1/4-inch thickness. This ensures quick, even cooking and a tender bite.
  • Dredge the chicken: coat each piece in flour, tapping off excess. Dip into the egg mixture, letting the excess drip back into the dish.
  • Cook the chicken: heat half the butter and olive oil in a large skillet over medium-high. When shimmering, add the chicken in a single layer. Cook about 2–3 minutes per side until golden and just cooked through. Remove to a warm plate.
  • Deglaze and flavor: in the same skillet, add wine (or more lemon juice), scraping up any browned bits. Let it reduce by half, about 1–2 minutes.
  • Make the sauce: lower heat and whisk in lemon juice, zest, chicken broth, and the remaining butter. Simmer gently to blend the flavors and slightly thicken the sauce.
  • Finish the dish: return the chicken to the pan to warm through in the sauce for 1–2 minutes. Add capers (if using) and adjust with a pinch more salt or pepper as needed.
  • Serve: spoon extra sauce over the chicken, garnish with chopped parsley, and serve with a side like a light pasta, sautéed vegetables, or crusty bread to soak up the sauce.