This Chicken Francese recipe is an absolute favorite of ours. It’s similar to Chicken Picatta, but the real difference is that “the egg is on the outside.”
You dredge in flour first, and then coat with an egg batter, then saute until the thin cutlets gets nicely browned. It makes for a perfectly light cutlet. And then the sauce, oh, the sauce. White wine, chicken stock, garlic…and some butter. Divine.
And this amazing dish can literally come together in 30 minutes. Perfect for a weeknight meal. But impressive enough to serve to guests on a special dinner party. Serve with salad and crusty Italian bread. Just amazing. 100% Loon Approved!
Watch how easy it is to make this amazing dish!
- 2 boneless and skinless chicken breasts (about 12oz to 16 oz total)
- 1½ cups flour, for dredging (you'll also need 1 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon garlic powder
- 4 eggs
- 2 tablespoons Parmesan, grated
- 4 tablespoon fresh parsley, chopped (divided...2 tablespoons for batter, 2 for garnish)
- 4 tablespoons olive oil (divided...2 tablespoons for the chicken, and then 2 more for the sauce)
- 4 tablespoons unsalted butter (divided...2 for the chicken, 2 for the sauce)
- 4 garlic cloves, minced
- ¼ teaspoon red pepper flakes (more, to taste)
- ½ cup dry white wine (ie, Pino Grigio)
- 2 cups chicken stock
- Juice of two fresh lemons
- Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to ¼" to ½" in thickness.
- Cut each pounded chicken piece into halves, or thirds. Set aside.
- Pour the flour onto a platter or plate. Add ½ teaspoon of salt, ½ teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 1 tablespoon to use later for the sauce.
- In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
- Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
- Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
- Place the coated chicken into the hot skillet, 2 at a time.
- Cook for 3 to 4 minutes, until nicely browned on the bottom.
- Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
- Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
- In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
- Add garlic and crushed red pepper, cook until soft, about 3 minutes.
- Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).
- Add white wine and chicken stock and bring to a boil. Reduce the heat.
- Add the lemon juice. Stir until slightly thickened.
- Season with a healthy pinch of salt and pepper.
- Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
- Taste and adjust seasonings, if necessary.
- Place cutlets on plates, or platter, and pour sauce over the top.
- Garnish with remaining parsley.