Chicken Francese
Total time45 min
Prep time20 min
Cook time25 min
4.6(16)
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Learn more →Ingredients
4 servings
For the chicken
- 2 large boneless, skinless chicken breasts (about 1 ½ lb total)
- ½ cup all-purpose flour
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 large eggs
- 2 tbsp grated parmesan cheese
- ¼ cup olive oil
- 2 tbsp unsalted butter, divided
For the sauce
- 3 cloves garlic, thinly sliced
- ½ cup dry white wine
- 1 cup low-sodium chicken broth
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- ½ lemon, thinly sliced into rounds
- 2 tbsp unsalted butter, cold, cut into pieces
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
- 2
In a shallow dish, whisk together the flour, 1/2 tsp kosher salt, and 1/4 tsp black pepper. In a second shallow dish, whisk the eggs with the grated Parmesan until smooth.
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