This Chicken Francese recipe is an absolute favorite of ours. It’s so flavorful and bursting with flavor.
Oh, it’s doesn’t get much better than this dish!
Make sure the chicken cutlets are nice and thin. You can easily place them in a large freezer bag and pound them until they are about an 1/8″ thick.
Then cook them in the olive oil until beautifully browned. You can keep them warm in a low-temp oven. Resist the urge to put the breaded cutlets in the sauce, this often causes the egg ‘breading’ to fall away from the chicken cutlet.
This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The 'egg on the outside' gives it a wonderful texture. And the sauce is divine. Amazing.
3 to 4 boneless and skinless chicken breasts (about 14 oz. to 16 oz. total)
1 cup flour, for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
Freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons Parmesan, grated
4 tablespoon fresh parsley, chopped (divided...2 tablespoons for batter, 2 for garnish)
4 tablespoons olive oil (divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce)
4 tablespoons unsalted butter (divided...2 for sautéing the chicken, 2 for the sauce)
4 garlic cloves, minced
¼ teaspoon red pepper flakes (more, to taste)
½ cup dry white wine (ie, Pino Grigio)
1½ cups chicken stock
Juice of two fresh lemons (about 4 tablespoons)
Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to ⅛" to ¼" in thickness.
Cut each pounded chicken piece into halves, or thirds. Set aside.
Pour the flour onto a platter or plate. Add ½ teaspoon of salt, ½ teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
Place the coated chicken into the hot skillet, 2 at a time.
Cook for 3 to 4 minutes, until nicely browned on the bottom.
Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
Add garlic and crushed red pepper, cook until soft, about 3 minutes.
Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).
Add white wine and chicken stock and bring to a boil. Reduce the heat.
Add the lemon juice. Stir until slightly thickened.
Season with a healthy pinch of salt and pepper.
Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
Taste and adjust seasonings, if necessary.
Place cutlets on plates, or platter, and pour sauce over the top.