Chicken Francese with Lemon Butter is the kind of dish that feels fancy without the fuss. Thin, tender cutlets get a light, golden crust and a splash of bright lemon sauce that wakes up the whole plate. It’s quick enough for a weeknight but elegant enough for guests.
The sauce is silky, the chicken is juicy, and the flavor is balanced and fresh. Serve it over pasta, mashed potatoes, or a simple salad, and you’ve got a winner every time.
Why This Recipe Works
This recipe relies on a few simple techniques that deliver big results. Dredging the chicken in seasoned flour, then dipping it in egg, creates a delicate crust that browns beautifully and clings to the meat.
The lemon butter sauce is built in the same pan, picking up flavor from the browned bits for a richer taste. A splash of white wine adds depth, and a touch of chicken broth keeps the sauce from being overly tart. With just a few ingredients, the balance of acid, fat, and savory notes makes each bite bright and satisfying.
What You’ll Need
- Chicken cutlets: About 1.5 pounds, thinly sliced or pounded to 1/4-inch thick
- All-purpose flour: For dredging
- Eggs: 2 large, beaten
- Parmesan cheese (optional): 2 tablespoons, finely grated, for the egg mixture
- Salt and black pepper: To season the flour and chicken
- Garlic powder: 1/2 teaspoon, optional for added flavor
- Olive oil: 2–3 tablespoons for pan-frying
- Unsalted butter: 3–4 tablespoons, divided
- Lemon: Zest of 1 lemon and juice of 1–2 lemons (about 3–4 tablespoons)
- Dry white wine: 1/2 cup (like Pinot Grigio or Sauvignon Blanc)
- Chicken broth: 3/4 cup, low sodium
- Fresh parsley: 2 tablespoons, chopped
- Lemon slices: For garnish and a bit of extra citrus in the sauce
Step-by-Step Instructions
- Prep the chicken: If your cutlets are thick, pound them with a mallet between two sheets of plastic until 1/4-inch thick.
Pat dry and season both sides with salt and pepper.
- Set up the dredging station: In one shallow bowl, mix flour with a pinch of salt, pepper, and garlic powder. In a second bowl, beat the eggs and stir in the Parmesan if using.
- Coat the chicken: Dredge each cutlet lightly in the flour, shaking off excess. Dip into the egg mixture, letting any extra drip off.
Place on a plate while you heat the pan.
- Brown the cutlets: Heat a large skillet over medium heat. Add olive oil and 1 tablespoon butter. When hot and shimmering, add the chicken in a single layer.
Cook 2–3 minutes per side until golden. Work in batches if needed. Transfer to a plate.
- Deglaze the pan: Lower the heat slightly.
Add the white wine and scrape up the browned bits with a wooden spoon. Let it simmer for 1–2 minutes to cook off the alcohol.
- Build the sauce: Add chicken broth, lemon juice, and lemon zest. Simmer 2–3 minutes to reduce slightly.
Taste and adjust with more lemon or a pinch of salt.
- Finish with butter: Whisk in 2–3 tablespoons of cold butter, one piece at a time, until the sauce turns glossy and lightly thickened.
- Return the chicken: Slide the cutlets back into the skillet, spoon sauce over the top, and tuck in a few lemon slices. Simmer 1–2 minutes to warm through and set the coating.
- Garnish and serve: Sprinkle with parsley. Serve with pasta, rice, or potatoes, and spoon extra sauce over everything.
How to Store
- Refrigerator: Store leftover chicken and sauce in an airtight container for up to 3 days.
Keep the sauce with the chicken to maintain moisture.
- Reheating: Warm gently in a skillet over low heat with a splash of broth or water until heated through. Avoid high heat to prevent the coating from toughening.
- Freezing: Not ideal. The egg coating can soften and the sauce may separate.
If you must, freeze in a freezer-safe container for up to 1 month and reheat slowly.
Health Benefits
- Lean protein: Chicken cutlets provide a solid source of protein without a lot of saturated fat, especially when pan-fried in a modest amount of oil.
- Vitamin C: Fresh lemon juice delivers vitamin C, which supports immune health and helps with iron absorption from other foods.
- Portion-friendly: Thin cutlets cook quickly and make it easier to manage portions while still feeling satisfied.
- Balanced flavors: The brightness of lemon lets you use less salt without sacrificing taste.
Common Mistakes to Avoid
- Overcrowding the pan: This steams the chicken and prevents browning. Cook in batches and keep heat moderate.
- Heavy dredge: Too much flour creates a gummy coating. Shake off excess before dipping in egg.
- Overcooking: Thin cutlets cook fast.
Pull them once they’re just cooked through to keep them tender.
- Skipping the deglaze: Those browned bits are flavor gold. Use wine (or broth) to lift them into the sauce.
- Breaking the sauce: Add butter off the boil and whisk it in gradually. High heat can cause it to separate.
Variations You Can Try
- Gluten-free: Use a gluten-free flour blend for dredging and check that your broth is certified gluten-free.
- No alcohol: Swap white wine with extra chicken broth plus a teaspoon of white wine vinegar for a similar tang.
- Capers: Add a tablespoon of capers to the sauce for a briny pop that pairs well with lemon.
- Herb twist: Stir fresh thyme or basil into the sauce at the end for a fragrant finish.
- Orange-lemon mix: Replace half the lemon juice with orange juice for a softer citrus profile.
- Extra creamy: Whisk in 2 tablespoons of heavy cream with the butter for a richer, silkier sauce.
FAQ
Can I use chicken thighs instead of cutlets?
Yes, but use boneless, skinless thighs and pound them to an even thickness.
They’ll be juicier but may need an extra minute per side to cook through.
What if I don’t have white wine?
Use chicken broth and add a teaspoon of white wine vinegar or lemon juice to mimic the brightness. The sauce will still taste great.
How do I keep the coating from falling off?
Pat the chicken dry, don’t over-flour, and let excess egg drip off before searing. Make sure the pan and oil are hot before adding the chicken.
Is Chicken Francese the same as Chicken Piccata?
They’re similar but not the same.
Francese uses an egg-dipped coating and focuses on lemon butter, while piccata typically includes capers and skips the egg coating.
Can I make it ahead?
You can pan-sear the cutlets a few hours ahead and refrigerate. Reheat gently in the finished sauce just before serving for best texture.
What sides go well with this?
Angel hair pasta, mashed potatoes, rice pilaf, or a crisp green salad all work nicely. Roasted asparagus or green beans are great vegetable options.
How can I thicken the sauce more?
Let it reduce a bit longer, or whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water and simmer briefly until glossy.
Can I reduce the butter?
Yes.
Use 1–2 tablespoons of butter and add a drizzle of olive oil for body. The texture will be a bit lighter but still delicious.
In Conclusion
Chicken Francese with Lemon Butter is simple, bright, and reliably crowd-pleasing. The crisp, tender cutlets and zesty pan sauce come together quickly with pantry staples.
With a few small tweaks, you can tailor it to your tastes or dietary needs. Keep this recipe in your back pocket for busy nights and easy entertaining—it never disappoints.
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