Table of Contents
- Introduction: The Magic of Chicken Francese
- Why You’ll Love This Recipe
- The Secret to the Perfect Golden Crust
- How to Make the Lemon-Butter Sauce
- Serving Suggestions
- Frequently Asked Questions
- Notes & Tips
Key Takeaways
Chicken Francese is a delightful Italian-American dish featuring golden-fried chicken cutlets in a rich lemon-butter sauce. With simple ingredients and easy steps, you can create a restaurant-quality meal right at home. Perfect for weeknight dinners or special occasions, this dish pairs wonderfully with pasta, mashed potatoes, or a fresh salad.
Introduction: The Magic of Chicken Francese
Chicken Francese is a dish that brings elegance and simplicity together. At Patricia Universe, we believe that classic recipes like this one deserve a place in every home kitchen. With its golden-crisp crust and tangy lemon-butter sauce, this meal is an absolute must-try for anyone who loves easy yet impressive dishes.
Why You’ll Love This Recipe
- Simple yet elegant, making it perfect for weeknight meals or special occasions.
- The crispy, golden coating seals in the juiciness of the chicken.
- The light lemon-butter sauce adds a burst of flavor without overpowering the dish.
- Pairs beautifully with pasta, mashed potatoes, or roasted vegetables.
- Uses pantry-friendly ingredients for a budget-friendly gourmet meal.
The Secret to the Perfect Golden Crust
The key to achieving the perfect golden crust on your Chicken Francese lies in the dredging process. First, coat the chicken with flour to create a dry base, then dip it into a well-seasoned egg mixture. This creates a light yet crispy coating that turns beautifully golden when fried in olive oil. For the best results, make sure your oil is hot before adding the chicken!
How to Make the Lemon-Butter Sauce
The lemon-butter sauce is what elevates Chicken Francese from simple fried chicken to an elegant dish. By simmering white wine, chicken broth, and fresh lemon juice together, you create a light yet flavorful sauce that perfectly balances richness with acidity. A final touch of butter brings everything together for a smooth, velvety finish.
Serving Suggestions
- Serve over angel hair pasta for a classic Italian-American experience.
- Pair with garlic mashed potatoes for a comforting twist.
- Balance the richness with a crisp green salad or steamed vegetables.
- For a low-carb option, serve with cauliflower mash or zucchini noodles.
Frequently Asked Questions
Can I make Chicken Francese ahead of time?
Yes! While it’s best served fresh, you can prepare the chicken cutlets in advance and reheat them in the oven for the best texture.
What can I use instead of white wine?
If you prefer to cook without alcohol, substitute the white wine with extra chicken broth and a splash of apple cider vinegar for acidity.
Can I use a different protein?
Absolutely! This recipe works well with thinly sliced pork chops or even a firm white fish.
Notes & Tips
- For an extra crispy crust, double-dip the chicken in the flour and egg mixture.
- Use fresh lemon juice for the best flavor—bottled lemon juice doesn’t have the same freshness.
- If the sauce is too thin, let it simmer a bit longer until it reaches the desired consistency.
- Don’t overcrowd the pan when frying—this ensures even cooking and crispiness.
Chicken Francese – simple meals for dinner quick easy recipes
Ingredients
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- ½ cup grated Parmesan cheese
- ¼ cup olive oil
- 4 tbsp unsalted butter, divided
- 1 cup chicken broth
- ½ cup dry white wine
- Juice of 1 lemon
- 2 tbsp fresh parsley, chopped
Instructions
- Slice chicken breasts in half horizontally to create four thin cutlets.
- Season both sides with salt and pepper.
- Dredge the chicken in flour, shaking off excess.
- Whisk eggs and milk in a bowl, then coat chicken in egg mixture.
- Heat olive oil in a skillet over medium heat and cook chicken for 2-3 minutes per side until golden brown. Remove from skillet.
- In the same pan, melt 2 tbsp butter, add wine and chicken broth, and simmer for 2 minutes.
- Stir in lemon juice and the remaining butter until the sauce thickens slightly.
- Return the chicken to the pan and simmer for another 3 minutes.
- Garnish with fresh parsley and serve hot.
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