This Chicken Francese recipe delivers a restaurant-quality meal with tender chicken cutlets bathed in a bright, zesty lemon-wine sauce. Lightly coated and pan-fried to a golden crisp, then simmered to perfection, it’s an elegant dish that’s surprisingly easy to master and perfect for any occasion.

Chicken Francese
Ingredients:
Ingredient Quantity
Boneless, skinless chicken breasts 4
Salt To taste
Pepper To taste
All-purpose flour 1 cup
Large eggs 3
Milk 1/4 cup
Grated Parmesan cheese 1/4 cup
Olive oil 1/4 cup
Unsalted butter 1/4 cup
Chicken broth 1 cup
Fresh lemon juice 1/2 cup
Dry white wine 1/4 cup
Chopped fresh parsley 2 tablespoons
Instructions:
Prepare Chicken: Place each of the 4 boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet or a heavy rolling pin, pound them to an even thickness (about 1/4 to 1/2 inch thick). This ensures even cooking. Season both sides of the pounded chicken with salt and pepper to taste.
Set Up Dredging Stations: Set up two shallow dishes. In the first dish, place the 1 cup of all-purpose flour. In the second shallow dish, whisk together the 3 large eggs, 1/4 cup milk, and 1/4 cup grated Parmesan cheese until well combined.

Dredge Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off.