Chicken Francese (Egg-Battered Chicken in Lemon Butter Sauce)
Chicken francese is an Italian-American dish where butterflied chicken breast cutlets are dredged in flour, dipped in beaten egg, and pan-fried until golden, then finished in a lemon-butter sauce made with chicken stock. The egg coating seals the surface of the chicken, trapping moisture inside during cooking, while the flour layer between the egg and the pan creates a thin, crisp texture. After removing the chicken, butter is melted in the same pan and chicken stock and lemon juice are added, simmering for three minutes to dissolve the browned fond on the pan bottom into the sauce. Returning the chicken and spooning the sauce over it for two more minutes allows the egg coating to absorb the lemon-butter liquid, so each bite delivers both the bright citrus acidity and the rich butter fat simultaneously. Chopped parsley adds a fresh herbal note to the finished plate.
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Instructions
- 1
Butterfly chicken breasts into thin cutlets and season.
- 2
Dredge chicken in flour, then dip in beaten eggs.
- 3
Pan-fry cutlets in oil over medium heat until golden on both sides.
- 4
Melt butter in the pan, add stock and lemon juice, and reduce for 3 minutes.
- 5
Return chicken and simmer 2 more minutes, spooning sauce over it.
- 6
Finish with chopped parsley and serve.
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Nutrition (per serving)
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