Chicken Francese

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This Chicken Francese recipe is an absolute favorite of ours.  It’s so flavorful and bursting with flavor.

Oh, it’s doesn’t get much better than this dish!

Delicious and beautiful, all at the same time!

A lemon wedge being squeezed onto a platter of chicken francese


Watch us show you how easy it is to make this incredibly delicious dish.

It’s so good and a lot of fun to make!


The ingredients in chicken francese are simple and work beautifully together.

The simplicity of this dish is really what makes it shine. White wine and lemon and egg…doesn’t get much better than that!

chicken francés recipe


Chicken Frances is similar to Chicken Picatta, but the real difference is that “the egg is on the outside.”

You dredge in seasoned flour first, and then egg with herbs.

This is going to be good.

chicken francés recipe

Make sure the chicken cutlets are nice and thin. You can easily place them in a large freezer bag and pound them until they are about an 1/8″ thick.

Then cook them in the olive oil until beautifully browned. You can keep them warm in a low-temp oven. Resist the urge to put the breaded cutlets in the sauce, this often causes the egg ‘breading’ to fall away from the chicken cutlet.

chicken francés recipe


And then the sauce. Oh, that sauce.

White wine, chicken stock, garlic…and some butter.  


chicken francés recipe


This dish has French and Italian origins, but it is most commonly seen in Italian eateries. Learn more about the history of this amazing dish here.

The presentation is just beautiful, too.

Finish it with a squeeze of fresh lemon, and your guests will be so impressed!


chicken francés recipe


If you enjoy this amazing Chicken Francese, chances are you’d also love our Pork Milanese!

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!



  • How far in advance can the cutlets and sauce be made in advance? Yes! Prepare the cutlets and sauce as written and then re-eat the cutlets in a low-temp oven and heat the sauce in a saucepan on the stove.
  • Is it okay to simmer the prepared cutlets in the sauce? We don’t recommend this. Often, the sauce will cause the cooked egg ‘breading’ to pull away from the cutlet. We recommend serving the cutlet with the sauce poured over the top.
  • Is cooking wine for the sauce? We feel pretty strongly about this…if you wouldn’t drink the wine by itself, you shouldn’t cook with it either. This is a pretty straight-forward dish without a lot of ingredients, that’s why quality is so important.
  • Can the sauce be frozen? Yes! For up to 2 months!

Now, it’s time to make this incredible Chicken Francese Recipe!

And once you’ve made the dish, take a picture and post to Instagram!  Be sure to tag @howotfeedaloon and #howtofeedaloon!

Chicken Francese on a white plate

Chicken Francese

This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The 'egg on the outside' gives it a wonderful texture. And the sauce is divine. Amazing.
4.94 from 61 votes
Print Pin Rate
Course: Entree
Cuisine: Italian
Keyword: Chicken Francese, Francese, Lemon chicken
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 526kcal


  • 3 to 4 chicken breasts boneless and skinless, about 14 oz. to 16 oz. total
  • 1 cup flour for dredging (you'll also need 2 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 tsp garlic powder
  • 4 eggs
  • 2 tbsp Parmesan grated
  • 4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
  • 4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
  • 4 tablespoons unsalted butter divided...2 for sautéing 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
  • 1 ¼ cups chicken stock
  • Juice of two fresh lemons about 4 tablespoons


  • Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
  • Cut each pounded chicken piece into halves, or thirds. Set aside.
  • Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons 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.
  • Enjoy!



Prepare the sauce separate from the chicken cutlets.  Place the cutlets on the serving dish and then pour the sauce over the cutlet.  If you simmer the cutlets in the sauce, it can cause the egg batter to pull away from the chicken.
The cutlets and sauce can be prepared several hours in advance of serving.  Re-heat the cutlets in a low-temp oven and gently warm the sauce on the stove.
The sauce can be frozen for up to 2 months. 


Calories: 526kcal | Carbohydrates: 30g | Protein: 48g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 306mg | Sodium: 415mg | Potassium: 864mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!



  • If I wanted to double the recipe for the sauce to be able to put it over the chicken and pasta, would you recommend that?

  • This looks amazing, however I have a gluten allergy and was wondering if gluten free flour or almond flour would work for this recipe? Sometimes the regular cup for cup gluten free flour lacks that flavor regular flour gives. Any suggestions or tips?

  • 5 stars
    This recipe NEVER disappoints! It is my favorite especially not only for us but for company!
    Can be made a short time ahead and still serves up like it was just made!
    Keep these great recipes coming….

    • Hi Deb! We are thrilled you are having such great success with our chicken francese recipe! That is one of our favorites and go-to recipes, too! Thank you so so much for sharing and for the GREAT review! That means the world to us! Stay tuned…much more food and fun on the way! All the best, Kris & Wesley

  • I absolutely loved the recipe for chicken franchise which happens to be my favorite meal . This recipe is the best one I ve seen . Thank u so much . Dinner was a hit

    • Sloane! That is FANTASTIC!!! We are so happy you had such great success with the chicken francese recipe! And thank you so much for sharing with us!!! Kris & Wesley

  • 4 stars
    Made this for dinner the other night and we really enjoyed it. Chicken was nice and crispy and the sauce was tasty. I’m a big believer in mise en place, it really helps me to ensure a good finished product. Really enjoy your site, it is one of a handful that are my go-to places for ideas for dinner. We loved your chicken salad recipe. Thank you.

    • Hi Mary! We are so so happy you had such great success with the chicken francese recipe! That is truly one of our all-time favorite dishes. We are so happy you are enjoying our recipes! Please stay tuned and stay in touch! All the best, Kris & Wesley

  • This was delicious! Of course, my sauce came out too dark, but that’s my too hot stove. I’ll know better next time! I never thought to cook the chicken separate from the sauce, but it really makes an amazing difference. Can’t wait to try more recipes. Thanks!

    • Hi Cheryl! We are so glad you enjoyed the chicken francese! Sounds like you made it work wonderfully!! Thank you so much for sharing!! Please stay in touch!!! All the best, Kris & Wesley

  • 5 stars
    Hi Fellas,
    First off the two of you are delightful! Second, this dish is superb. My army of 3 teenage boys plus my husband all love it. Thanks for a great recipe and so glad I stumbled upon your site. Going to try your other recipes. Take care and God bless.

    • Hi Jenine!! We can’t even begin to tell you how happy this makes us! We are thrilled you and your army (and hubby) enjoyed the chicken francese! And thank you SO MUCH for letting us know and for the wonderful review! Please stay in touch and keep on cookin’!! Kris & Wesley

  • 5 stars
    Love love love H2FAL. Learned so much. But this recipe was an utter failure and something right out of an I Love Lucy episode! I’m guessing a bit too much vitameatavegamin.

    Invited my sisters over for a family dinner. Tried the Francese. Remember the cardinal rule for cooking with wine? Well, I had no trouble drinking it.

    Nailed the cutlets! Whew. Sauce time. Too much heat and not enough attention paid. When the garlic burns. The sauce is terrible.

    What to do?

    Wait! I can go to the Chicken Piccata recipe and whip up a sauce. The result was Chicken Francese cutlets with a Piccata sauce. I call it Chicken Francatta! It worked!

    Oh and the Sausage Stuffed Mushrooms were a BIG hit!

    Thanks Kris and Wesley for making all of this fun.

    • Stephen! You have no idea how much you just made our day! Sounds like you handle the fabulous meal like a true pro!!! And sounds like you have a FUN FUN FUN family!!! LOVE IT!! Thank you so much for sharing and for the GREAT review. That means the world to us!! Keep us posted on future kitchen creations!!!! Kris & Wesley

      • I’ve tried a few different Chicken Francase recipes and this is by far the best! I’ve made it several times now and it always comes out perfect! My family said you can get better than this at a restaurant. Thank you so much for sharing. Looking forward to trying more of your recipes.

      • Sue! You have no idea how happy this makes us! We are so so happy you are having such amazing success with the chicken francese and we can’t thank you enough for sharing. That means the world to us! Please stay in touch!! All the best, Kris & Wesley

    • Chicken Francese and Chicken Marsala are two my favorite meals, and your recipes for both are home runs. I’ve now made each multiple times and will continue to use these recipes over and over again. The homemade stocks add so much more depth and favor to these recipes. If anyone is in doubt, spend a Saturday and make some chicken and/or beef stock. You won’t be disappointed.

      Did you happen to watch Jeopardy on March 7th? A question was, A silent X comes at the end of this sautéed vegetable mix seen here thought to be named for a duke whose cook popularized it. Seen here was, a pan of onion, celery and carrots. I pictured Wesley jumping up and down screaming the answer.

      • Claire!! You just made our week! We are so happy you are loving the chicken fancese and chicken marsala! Two of our all-time favorite dishes! We missed the Joepardy on the 7th but can picture it completely. That is exactly what Wesley would do!!!!! Thanks for sharing and for the wonderful review. That means the world to us!!! Kris & Wesley

  • 5 stars
    This is Hands down the best recipe ! I’ve made it several times and each time it tastes better . It’s my husbands favorite ! We are from upstate NY , grew up in a 100% Italian home and the food our restaurants here serve , os the best . BUT …. This dish is better than any of theirs !!! Thank you so much

    • Hi Natalie!!! We can’t even begin to express how happy this makes us!! We are thrilled that you and your hubby are loving the chicken francese recipe! Sounds like you make it PERFECTLY!!! Thank you for sharing and for the amazing review. That means so much to us!! Stay in touch!! Kris & Wesley

  • This is now on our familie’s every other week favorites schedule! I have made it 3 times, always to rave reviews. Soooo much better than our previously fav from local Italian restaurant! Makes my mouth water just thinking about it! Your recipes never disappoint!

  • Question please. You note in the lead in that the recipe appears to be just a wine and butter sauce. But the ingredients do show lemon juice. Can the sauce be made without lemon juice and still have a great taste? I have to stay away from citrus. Thanks

  • 5 stars
    Myself, my husband and our 10 year old loved this meal!!! Thank you so much for sharing!! Can I freeze leftover sauce? How long do you think it would be good for? Sorry if you already answered this question lol

    • Hi Jayme!! So so so sorry for the delayed response! We are so thrilled that you and your family enjoyed the chicken francese! That is definitely one of our favorites! You can freeze leftover sauce, but just a warning, it may break down a bit because of the butter. It should freeze okay for about a month. To be honest, we’ve never froze the sauce before, so that’s why I can’t say 100% for sure, but you should be okay. Hope this helps a little!!! And THANK YOU for the wonderful review. That means the world to us!! All the best, Kris & Wesley

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