Chicken Francese

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

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.
4.96 from 22 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!



  • Had to make a quick change in a dinner party meal…… looked up chicken Frances
    Recipes and saw this one….. easy to follow, loved Kris and Wesley preparing it and all the positive comments! So with little time to spare I decided to make it! It was a big hit! Delicious…… everyone’s plates were empty! The sauce was oh so good…… will definitely be making this again very soon!

    • Hi there, Susan! You have no idea how happy it makes us to read a comment like this. We are THRILLED that you had success with our chicken Frances recipe and especially that you were a rock star when you served it! Awesome!! And thank you so much for letting us know. We truly appreciate that so very much!! Stay in touch! All the best, Kris & Wesley

  • This was the. Best. Ever. I mean EVER. I have searched for years for the best chicken Francese and have found good ones but never ever great ones like this. I loved watching your video and following along. This was a big big hit for my family! Thank you so much for sharing. There is just one problem!! We ran out of sauce because everyone was taking extra sauce with their chicken. Do you have any suggestions on how to make some extra sauce? I don’t know if it will come out right without doing the everything from scratch.
    Thank you so much for sharing

  • I LOVE that I found you two and your recipes with videos!
    Made this dish tonight and like everyone else said , it’s a WINNER!
    You both are a hoot! will continue to follow you!

    • Hi Betsy!!! AWESOME!! We LOVE that you found us and we found YOU!! So glad you had success with the Chicken Frances! That’s one of our favorite dishes for serving, too!! Thank you so much for letting us know, we truly appreciate that!! Please stay in touch! All the best, Kris & Wesley

  • Absolu. tely loved it squeezed my lemons but forgot the juice it was still wonderful. Great new way to enjoy Chicken the step by step really helped me

    • So so glad you enjoyed our chicken francese recipe, Rita! We really love it so much, too! And thank you so much for letting know. That really means the world to us!! Stay in touch! All the best, Kris & Wesley

  • I’m looking forward to preparing this dish. I just discovered Chicken Francaise and am surprised I’ve never heard of it before yesterday. The Comments for your recipe have convinced me I need to make it. P.S. I love the sound quality in the video.

      • Hi Linda! So sorry for the delayed response! Yes! Sauce can be made up to a day in advance. The cutlets can be made a couple hours ahead of serving. Re-warm the cutlets in a low-temp oven, then gently heat the sauce. Once ready to serve, pour the warmed sauce over the warmed cutlets. Best not to re-warm the cutlets in the sauce (the egg breading might come off). Hope this helps and let us know how it turns out!! Best, Kris & Wesley

  • Holy cow this dish is to die for! I’ve made this twice in one week- it’s that good. My husband absolutely loved it and he’s picky about his Francaise. It is better than our favorite restaurants. Thank you for your awesome step by step instructions and your fabulous recipe!

    • Wow! Wow! Wow! You just made us so happy!! We are thrilled your and your hubby liked our chicken Francaise! It’s one of our all-time favorites. And thank you so much for letting us know!! We truly appreciate that!! Please stay in touch! All the best, Kris & Wesley

    • Hi Pat, well, it does have a lemon taste to it, similar to a chicken/veal piccata. If you don’t like lemon at all, it may not be your favorite dish. But we think the balance of the sauce is really perfect. Hope this helps!

  • Hi I would like to make this for a large party of 50 people with other food. Can you advise how you would prepare ahead of time? I could make the sauce the day of but cooking up all that chicken will take a lot of time. Any thoughts would be appreciated
    Thanks in advance

    • Mary Jo, did you ever receive an answer? I have the same question, another site said it can all be prepared ahead and even frozen and then cooked when you are ready to serve?

      • We are so so so sorry we never replied to Mary Jo and for our delayed response to you, Jackle! We always do our best to answer any and all comments, especially questions, but some sometimes slip through the cracks! You can absolutely make this ahead of time. Just keep the cutlets and the sauce separate. Re-heat the chicken in a 300°F oven until heated through, and then gently warm the sauce on the stove. Serve the cutlets and pour the sauce over the top. Let us know how it turns out or if you have any other questions! Best, Kris & Wesley

  • I Love to cook – it’s a stress relief for me, and this recipe was so delicious! I served it with a kale salad (Greek style with feta and lemon Dijon vinaigrette) and my husband said he’d eat this meal again in a heartbeat…EVEN with the kale salad along with it Amazing the difference with the egg wash on the outside of the flour dredge…A+ Thank you!

    • Hi Melinda! That is so wonderful to hear and sounds like you made a spectacular meal. I know what you mean about how cooking can be therapeutic! I feel the same way (this is Kris). And it’s always a big plus when the spouse loves what you make! Congrats on a big success!! And thank you so much for letting us know. Please stay in touch, Melinda!! All the best, Kris & Wesley

  • Hi Kris,
    Just wanted to thank you for sharing this wonderful recipe,I made the first time for my Italian friends, they said it was the best they ever had,I’m making it tonight for my husband, he loved it the first time.
    I can’t wait to make it aging for my next dinner party.
    Thank you.

    • Lee, that makes us so very happy to hear. We are so thrilled you had success with this recipe! It’s truly one of our favorites, too. And thank you so much for taking the time to let us know. That means the world to us. Stay in touch! And all the best, Kris & Wesley

  • Just made this for dinner and it is such a delicious and light dish! I felt compelled to come back and write about! Even my 5y old was pleased. Thank you and keep up those great recipes coming. I will be checking in daily for inspirations and ideas!

    • Hi Vickie, the alcohol cooks out during the cooking process, but if you want to omit the wine, you could go with a cooking sherry that you can purchase at the grocery store (in the oils and vinegar area), or you could just omit it completely. It does deepen the flavor, but the dish will still be delicious without it. Hope you enjoy it!! Best, Kris & Wesley

  • Kris, thank you for this chicken francese recipe. Looking for easy, chicken recipes brought me here. It is the very best I have ever tired. It is quite rare that my wife have seconds when it comes to food. She watches how much she eats. Well, I was surprised when she had seconds of this chicken francese…as she showered it with praise. That brought me back here to start gathering more of your recipes. I found some Instant Pot recipes! Awesome! Again, thank you!

    • Hi Clem! That’s some of the best news we’ve heard in a while! So glad you and your wife enjoyed the chicken francese! We love it, too!! And thank you so much for letting us know and we are so glad you found us and we found you!! We’re certain you’ll like the Instant Pot recipes! They come together so quickly and are really delicious. Please stay in touch and give our best to your wife!! Cheers!! Kris & Wesley

  • Wow, this has always been a favorite dish of mine, but this recipe takes it up a few notches! I like the chicken ultra thin, as it cooks up so crispy and delicious! Topping it off with that heavenly sauce and all over linguine… simply yummy!

    • Hi Melissa! We are so glad you like our recipe for chicken Frances! It is without doubt one of our all-time fav dishes, too. Thank you so much for letting us know your thoughts and success with the dish! Woo hoo! Please stay in touch!! All the best, Kris & Wesley

    • Hi Rhonda,

      It depends on how big the crowd it, but you can certainly double, or even triple, the recipe. It actually re-heats quite nicely, so you can make this several hours in advance of serving. Hope this helps!

      • Curious – do you make the sauce ahead as well and reheat? Or leave the pan out and make the sauce as the cutlets are reheating? I never would have thought pre cooking would work for a recipe like this but it would be very helpful for feeding a large group. Thanks!

      • Hi Jessica! Yes, you can absolutely make the sauce ahead, I’d just wait and add the butter just before serving. You can also make the cutlets ahead, too. Just re-heat in the oven. We don’t simmer the cutlets in the sauce, or at least not for too long, because it can make the breading pull away from the chicken. Just pour the warmed sauce over the heated cutlets, and you should be great!! Let us know how it turns out!! Best, Kris & Wesley

  • This is so easy and delicious!! I pounded split breasts and salted with kosher salt a few hours beforehand to add flavor, then dried with paper towels before dredging in flour and egg. So much easier than breaded chicken cutlets! Thank you for sharing!

  • It is obvious that you both have a true passion for what you do! Found you by accident and I’m so thrilled I did! Thank you so much! You’re making me look like I’m one heck of a cook! ❤️

  • Hi guys! I’m going to make this. Looks delish. What would you recommend serving with it? I saw one reader made pasta. What is it traditionally served with. Love you two. Everytime I get a notification in my inbox that a video is up, I watch right away. You both always cheer me up! My very best, Sherry

    • Hi Rita, sure, you could just sauté the chicken cutlets, and the pour the sauce over the top. They would be delicious, but not really the classic chicken Frances, which is the “egg on the outside” approach. But the sauce is to die for, so you’ll be good!! Let us know how it turns out. Best, Kris & Wesley

  • Saw this just now, and am disappointed that I don’t have any chicken breasts. I’ll definitely be making this this week.we love piccata and know we’ll love this. Thanks so much.
    Tim and Alan

    • Hi Tim and Alan! You guys are going to love this dish. It would work with chicken breasts, too (pounded paper thin), but thin pork chops is the best. Let us know if you make it and how it turns out!! Thank YOU!!!!! Kris & Wesley

      • I made this two evenings ago and it was great. Alan, the picky one, loved it more than I. I made some spaghetti to go along with it, and since I made more sauce than needed, I tossed the spaghetti in the skillet with the sauce, removed that and had the sauce to put over the chicken. AWESOME!! Thanks so much, Tim and Alan

    • Made this 2 weeks ago. I didn’t know what a great cook I was until this recipe . OMG so good. My hubby licked the plate. Thank you Loon’s

  • Another delicious meal. Made this for dinner tonight and my husband and I loved it. The sauce was delicious. Made recipe exactly as is perfection. I love your site. I love your recipes. The love you share with each other is evident in your food. So is your joy. This is by far my favorite food site! This is 5 stars but for some reason the fifth star won’t light.

    • That is so awesome to hear, Michelle!! We are so thrilled that you are enjoying the recipes and are on board the H2FaL train! So much fun!! Thank you so much for staying in touch! You are the best!! xoxo Kris & Wesley

  • I’ve made this several times and each time I love it more. It is a perfect recipe and we just love it. I had used another recipe for over 25 years and it is not even close to how good your recipe is. Thanks!

    • Hi Diane, you can freeze this, but for best results, I would recommend serving it as close to preparation as possible. But yes, you can make this recipe ahead of time and freeze. Make sure to completely cool before freezing and then thaw in the refrigerator for 24 hours then heat in a 350 oven for 20 minutes, or until heated and bubbly. If you go for it, let us know how it turned out! All the best, Kris & Wesley

  • We loved it, my husband is Italian and I made this at his request for Father’s Day, I was so nervous, but I followed the recipe to the letter and he said it was the best he’s ever tasted even in restaurants! I was so happy…..

    Thanks so much

  • Am I doing something wrong with the sauce? It’s like watery and not much flavor. Just tastes like watery lemony butter or something and isn’t thick at all, even after adding cornstarch also.

    • HI Sarah, so sorry the sauce didn’t turn out so great. It really depends how much fat/oil is in the skillet when you add the flour to create the roux. I would try adding 2 (maybe even 3 tablespoons of the flour)…it should really be close to the same amount of fat (oil/butte) that is in the pan. Stir that for a couple minutes to create a roux. That will eliminate any of the flour taste. And then proceed from there. This is definitely one of those recipes that I taste as I go, and adjust seasoning accordingly. I think with these adjustments and maybe adding a pinch more salt, you’ll get great results. I’ve updated the recipe to include these tips. Try it again. I literally just made this again two nights ago for The Loon and I, and it was crazy good. Let me know if this helps, and if you give it another go. Thanks much, Kris.

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