Golden Chicken Francese in Lemon Butter Sauce
Chef & Safety Quick Answer: Chicken Francese reverses conventional breading by dredging chicken in flour first and beaten parmesan egg batter second before shallow-frying in ...
Cook Golden Chicken Francese in Lemon Butter Sauce for 15 minutes until the internal temperature reaches 165°F Minimum. Rest for 5–10 Mins before slicing so juices redistribute and carryover heat reaches full USDA FSIS food safety standards.
Quick Look
| Recipe | Golden Chicken Francese in Lemon Butter Sauce |
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Chicken Francese reverses conventional breading by dredging chicken in flour first and beaten parmesan egg batter second before shallow-frying in butter and olive oil. The puffy golden egg coating drinks in a bright pan sauce of reduced white wine, lemon juice, and cold butter.
Recipe Overview & Cooking Metrics
| Prep Time | 15 minutes | Cook Time | 15 minutes |
| Total Time | 35 minutes | Servings | 4 servings |
| Calories / Serving | 410 kcal | Protein / Serving | 37g |
| Cuisine | Italian-American | Category | Cutlets |
Equipment Needed
- 12-inch heavy stainless steel skillet
- Two shallow dredging bowls
- Tongs or fish spatula
- Digital probe meat thermometer
Ingredients
- 4 boneless skinless chicken breasts (approx 6 oz each), halved horizontally and pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour seasoned with 1/2 tsp salt and 1/4 tsp pepper
- 3 large eggs, beaten with 2 tablespoons grated Parmesan and 1 tablespoon water
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 1/2 cup dry white wine (or extra chicken broth)
- 1 cup low-sodium chicken bone broth
- 1/4 cup fresh lemon juice (approx 2 lemons)
- 1 fresh lemon, sliced into thin wheels for garnish
- 1/4 cup fresh flat-leaf parsley, finely chopped
- Cooked angel hair pasta or roasted potatoes for serving
Step-by-Step Cooking Instructions
- Season pounded chicken cutlets lightly with salt and black pepper.
- Place seasoned flour in first shallow bowl. In second bowl, beat eggs with grated Parmesan cheese and water.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat.
- Dredge chicken cutlet in flour (shaking off all excess), then dip into beaten egg mixture, ensuring egg coats cutlet completely (the reverse of traditional breading).
- Immediately lay egg-coated cutlets into the hot skillet. Sauté for 3 to 4 minutes per side until the egg batter turns delicate, puffy, and golden brown. Transfer cutlets to a plate.
- Wipe skillet with a paper towel if dark bits formed. Add dry white wine, chicken broth, and fresh lemon juice. Simmer over medium heat for 4 minutes until reduced by one-third.
- Lower heat to gentle simmer. Add lemon slices and swirl in remaining 2 tablespoons cold butter until sauce turns glossy and lightly thickened.
- Return chicken cutlets to skillet for 60 seconds to warm through and absorb sauce, verifying 165°F (74°C) core temperature.
- Ladle velvety lemon butter sauce over cutlets, garnish generously with fresh chopped parsley and glazed lemon slices, and serve over angel hair pasta.
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Frequently Asked Questions
Chicken Francese dips cutlets in seasoned egg batter for a soft, custardy golden coating, finished in lemon wine butter sauce. Chicken Piccata is dusted in flour only and finished with capers.
Dredging in flour first gives the egg batter something to grip. When the egg-coated chicken hits hot butter, it puffs into a velvety crepe-like blanket that traps poultry juices.
Yes. Simply substitute 1/2 cup of chicken bone broth with 1 extra tablespoon of fresh lemon juice for bright acidity.
Method
The key details are in the summary above.
Essential Benchmarks for Perfect Poultry
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Safe Pull Temp
Exact target internal pull temperatures by cut to lock in maximum moisture.
Resting Time Formula
Retain up to 40% more natural juices with proper carryover heat resting.
Salt Ratio & Timing
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Crispy Skin Science
The baking powder secret, high heat Maillard reaction, and fat rendering rules.
Nutrition per serving
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