How To FEed a Loon

Easy to Make Chicken Francese

Kris Longwell & Wesley Loon

This Chicken Francese recipe is an absolute favorite of ours.  It’s so flavorful and bursting with flavor. It doesn’t get much better than this dish!

Let’s get started!

6 Basic Steps  For Making  Chicken Francese

Step 01 Pound the Chicken Cutlets

Step 02 Dredge in Flour Mixture

Step 03 Coat in  Egg Mixture

Step 04 Lightly fry in Oil and Butter

Step 05 Make the Gravy

Step 06 Serve and Squirt with Lemon

Pound the Chicken Cutlets


– 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.

Dredge in Flour Mixture


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.

Coat in Egg Mixture


 In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.

Lightly Fry in  Oil and Butter


– Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter. – Cook for 3 to 4 minutes, until nicely browned on the bottom.

Make the Sauce


– Add the remaining 2 tablespoons of oil over medium heat. – Add garlic and crushed red pepper, – Add the reserved 2 tablespoons of seasoned flour, a – Add white wine and chicken stock  – Add the lemon juice.  – 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.

Serve, Squeeze Lemon, and ENJOY!


Try Our Other Recipes!

Chicken  Marsala

Chicken Piccata

Kris & Wesley