Crispy, golden chicken cutlets coated in a light egg batter and served with a tangy, buttery lemon sauce. This Italian-American classic is a restaurant favorite you can easily make at home.

Ingredients

For the Chicken:

2 large chicken breasts, halved lengthwise
Salt & pepper, to taste
1/2 teaspoon garlic powder
1/4 cup all-purpose flour, for dredging
2 eggs, lightly beaten
2 tablespoons olive oil
1 tablespoon butter

For the Sauce:

1 cup chicken broth (or half chicken broth, half dry white wine)
1 tablespoon lemon juice
1/2 lemon, thinly sliced into rings
1 tablespoon all-purpose flour

For Garnish:

Chopped parsley, for serving
Freshly grated parmesan cheese (optional)

Instructions

Prepare the Chicken

Slice the chicken breasts in half lengthwise to create four thinner cutlets. Place them between two sheets of plastic wrap and pound to about 1/4-inch thickness using the flat end of a meat mallet.
Season both sides of the chicken with salt, pepper, and garlic powder.
Add 1/4 cup of flour to a shallow bowl or plate. In a second bowl, whisk the eggs with a fork.

Cook the Chicken

Heat the olive oil in a large skillet over medium-high heat for a few minutes.
Dredge each chicken cutlet in the flour, then dip into the beaten eggs, letting the excess drip off. Add the chicken to the skillet. Cook two pieces at a time for about 3 minutes per side, or until golden and cooked through (165°F).
Remove the chicken from the skillet and set aside. Repeat with the remaining two pieces, adding more olive oil if needed.

Make the Sauce

Reduce the heat to medium. Add the butter to the skillet and let it melt. Stir in 1 tablespoon of flour and cook for about 30 seconds.
Whisk in the chicken broth and lemon juice, scraping up any brown bits from the bottom of the skillet. Add the lemon slices and let the sauce simmer for about 5 minutes, until it reduces and thickens slightly.

Combine and Serve

Return the chicken to the skillet, spooning the sauce over the cutlets. Serve immediately while the coating remains crisp.
Garnish with freshly chopped parsley and, if desired, a sprinkle of parmesan cheese.

Why You’ll Love This Recipe

Quick to Prepare: A simple recipe that delivers restaurant-quality results in under 30 minutes.
Bright and Flavorful: The lemon-butter sauce is a perfect complement to the crispy chicken.
Elegant Yet Easy: Ideal for both weeknight meals and special occasions.

Tips

Pounding the Chicken: Ensures even cooking and tender results.
Don’t Crowd the Pan: Cook the chicken in batches for a crispier crust.
Serve Immediately: To keep the coating from softening too much.

Variations and Substitutions

Gluten-Free Option: Use gluten-free flour for dredging.
Wine-Free Sauce: Replace wine with an equal amount of chicken broth.
Add Capers: For a briny twist, add 1-2 tablespoons of capers to the sauce.

FAQs

Can I use chicken thighs instead of breasts?
Yes, but make sure to pound them thin for even cooking.

Can I make this dish ahead?
The chicken is best served fresh, but you can make the sauce ahead of time and reheat it when needed.

Can I skip the wine in the sauce?
Absolutely. Substitute it with more chicken broth for a non-alcoholic version.

Serving

Pair Chicken Francese with pasta, mashed potatoes, or rice to soak up the delicious sauce. Add a simple green salad or roasted vegetables for a balanced meal.

Suggestions

For Meal Prep: Make extra sauce and freeze it for future meals.
Double the Recipe: Easily scale up for larger gatherings.
Presentation: Serve with a lemon wedge and fresh parsley for a vibrant look.