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Easy Italian Chicken Francese Recipe

A classic Italian-American dish featuring tender chicken cutlets dipped in egg, pan-fried to golden perfection, and smothered in a bright lemon-butter sauce. Simple, elegant, and ready in under 35 minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts pounded to 0.5-inch thickness
  • 0.5 cup all-purpose flour for dredging
  • 2 large eggs beaten
  • 0.25 cup milk
  • 0.5 cup grated Parmesan cheese
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 cup unsalted butter divided
  • 0.25 cup olive oil
  • 0.5 cup chicken broth low-sodium preferred
  • 0.25 cup fresh lemon juice about 1 large lemon
  • 1 tablespoon lemon zest optional, for garnish
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

Steps
  1. Place chicken breasts between two sheets of plastic wrap and gently pound to an even 0.5-inch thickness using a meat mallet or rolling pin.
  2. In a shallow dish, mix flour, salt, and pepper. In another dish, whisk together beaten eggs, milk, and Parmesan cheese.
  3. Dredge each chicken breast in the flour mixture, then dip into the egg mixture, coating both sides completely.
  4. Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook for 3–4 minutes per side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
  5. Reduce heat to medium. Add chicken broth and lemon juice to the skillet, scraping up any browned bits from the bottom.
  6. Return chicken to the skillet and simmer for 3–4 minutes, spooning sauce over the top, until heated through and sauce slightly thickens.
  7. Remove from heat. Stir in remaining 2 tablespoons of butter until melted and glossy. Garnish with lemon zest and fresh parsley before serving.

Notes

Serve over pasta, mashed potatoes, or with a side of steamed vegetables. For a gluten-free version, substitute the flour with almond flour or a gluten-free all-purpose blend.