Chicken Francese

Can we talk about Chicken Francese for a second? Because I cannot stop making it. Thinly pounded chicken dipped in egg and lemon butter sauce — light, elegant, easy. It comes together in about 25 min and everyone loves it.

Why You’ll Love This Recipe

Thinly pounded chicken dipped in egg and lemon butter sauce — light, elegant, easy. It is the kind of dish that looks like you put in way more effort than you did, which honestly is my favorite kind of cooking. Whether you are feeding your family on a Tuesday or bringing something to a gathering, this one always lands.

Ingredients

• chicken cutlets
• eggs
• flour
• lemon juice
• white wine
• butter
• capers
• parsley

How to Make It

Get everything prepped and measured before you start — it makes the whole process so much smoother. Then just follow the recipe card below for the full step-by-step with exact amounts and timing. The recipe card is your best friend here.

Shop This Recipe

A few of my kitchen favorites that make this recipe even easier (these are affiliate links — thank you for supporting the blog!):

• Lemon Juicer
• European Butter
• Capers

This post contains affiliate links. If you purchase through my links I may earn a small commission at no extra cost to you. Thank you so much for supporting Sideofglam!

Chicken Francese

Lightly battered chicken cutlets in a bright lemon butter sauce. A restaurant classic at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 4 chicken cutlets
• 1/2 cup flour
• 3 eggs, beaten
• 4 tbsp butter
• 2 tbsp olive oil
• 1 cup chicken broth
• 1/3 cup lemon juice
• 2 tbsp fresh parsley
• lemon slices, for serving

Method

 

1. Dredge the cutlets in flour, then dip in beaten egg.
2. Pan-fry in olive oil and 2 tablespoons butter until golden on both sides. Remove.
3. Add the broth and lemon juice to the pan and simmer, scraping up the bits.
4. Swirl in the remaining butter and the parsley to make a glossy sauce.
5. Return the chicken to the pan to warm, then serve with lemon slices.

Notes

Pound the cutlets thin so they cook fast and stay tender. Do not skip the fresh lemon juice.

Chicken Francese

Lightly battered chicken cutlets in a bright lemon butter sauce. A restaurant classic at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 4 chicken cutlets
• 1/2 cup flour
• 3 eggs, beaten
• 4 tbsp butter
• 2 tbsp olive oil
• 1 cup chicken broth
• 1/3 cup lemon juice
• 2 tbsp fresh parsley
• lemon slices, for serving

Method

 

1. Dredge the cutlets in flour, then dip in beaten egg.
2. Pan-fry in olive oil and 2 tablespoons butter until golden on both sides. Remove.
3. Add the broth and lemon juice to the pan and simmer, scraping up the bits.
4. Swirl in the remaining butter and the parsley to make a glossy sauce.
5. Return the chicken to the pan to warm, then serve with lemon slices.

Notes

Pound the cutlets thin so they cook fast and stay tender. Do not skip the fresh lemon juice.