Lemon Chicken Francaise
Lemon Chicken Francaise
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4-inch thick cutlets
For the Dredge
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Egg Wash
- 4 large eggs
- 2 tablespoons water
- 1/4 cup Pecorino Romano cheese, finely grated
- 2 tablespoons fresh parsley, finely chopped
For Frying
- 1/2 cup olive oil, for frying
For the Lemon-Butter Sauce
- 1/4 cup unsalted butter
- 1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc (optional)
- 1/2 cup chicken broth, low sodium
- 1/4 cup fresh lemon juice
- 1 tablespoon capers, drained (optional)
- 1 tablespoon fresh parsley, finely chopped, for garnish
Instructions
- 1
Prepare the chicken: If your chicken breasts are thick, slice them horizontally to create 1/4-inch thick cutlets. If they are already thin, you may gently pound them between two sheets of plastic wrap to an even 1/4-inch thickness.
⏱️ 5 min
- 2
Set up the dredging station: In a shallow dish, whisk together the all-purpose flour, kosher salt, and black pepper. In a second shallow dish, whisk the large eggs with water, finely grated Pecorino Romano cheese, and 2 tablespoons of finely chopped fresh parsley until well combined.
⏱️ 5 min
- 3
Dredge the chicken: Take each chicken cutlet and first dredge it in the seasoned flour, shaking off any excess. Then, dip it into the egg wash, ensuring it is fully coated. Place the coated cutlets on a plate or wire rack while you prepare the others.
⏱️ 5 min
- 4
Fry the chicken: Heat the olive oil in a large sauté pan or skillet over medium-high heat until shimmering (about 350°F). Carefully place 2-3 chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the cooked chicken to a clean plate lined with paper towels to drain, and keep warm. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350
- 5
Prepare the sauce: Carefully drain most of the oil from the pan, leaving about 1 tablespoon. Reduce the heat to medium. Add the unsalted butter to the pan and let it melt. If using, pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
⏱️ 3 min
- 6
Finish the sauce: Stir in the chicken broth and fresh lemon juice. Bring the sauce to a gentle simmer and cook for 2-3 minutes, until it slightly reduces. Stir in the drained capers, if using.
⏱️ 3 min - 7
Combine and serve: Return the cooked chicken cutlets to the pan with the sauce, turning to coat. Let them warm through for about 1 minute. Garnish generously with the remaining 1 tablespoon of fresh chopped parsley. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Chicken Francaise
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4-inch thick cutlets
For the Dredge
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Egg Wash
- 4 large eggs
- 2 tablespoons water
- 1/4 cup Pecorino Romano cheese, finely grated
- 2 tablespoons fresh parsley, finely chopped
For Frying
- 1/2 cup olive oil, for frying
For the Lemon-Butter Sauce
- 1/4 cup unsalted butter
- 1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc (optional)
- 1/2 cup chicken broth, low sodium
- 1/4 cup fresh lemon juice
- 1 tablespoon capers, drained (optional)
- 1 tablespoon fresh parsley, finely chopped, for garnish
Instructions
- 1
Prepare the chicken: If your chicken breasts are thick, slice them horizontally to create 1/4-inch thick cutlets. If they are already thin, you may gently pound them between two sheets of plastic wrap to an even 1/4-inch thickness.
⏱️ 5 min - 2
Set up the dredging station: In a shallow dish, whisk together the all-purpose flour, kosher salt, and black pepper. In a second shallow dish, whisk the large eggs with water, finely grated Pecorino Romano cheese, and 2 tablespoons of finely chopped fresh parsley until well combined.
⏱️ 5 min - 3
Dredge the chicken: Take each chicken cutlet and first dredge it in the seasoned flour, shaking off any excess. Then, dip it into the egg wash, ensuring it is fully coated. Place the coated cutlets on a plate or wire rack while you prepare the others.
⏱️ 5 min - 4
Fry the chicken: Heat the olive oil in a large sauté pan or skillet over medium-high heat until shimmering (about 350°F). Carefully place 2-3 chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the cooked chicken to a clean plate lined with paper towels to drain, and keep warm. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 5
Prepare the sauce: Carefully drain most of the oil from the pan, leaving about 1 tablespoon. Reduce the heat to medium. Add the unsalted butter to the pan and let it melt. If using, pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
⏱️ 3 min - 6
Finish the sauce: Stir in the chicken broth and fresh lemon juice. Bring the sauce to a gentle simmer and cook for 2-3 minutes, until it slightly reduces. Stir in the drained capers, if using.
⏱️ 3 min - 7
Combine and serve: Return the cooked chicken cutlets to the pan with the sauce, turning to coat. Let them warm through for about 1 minute. Garnish generously with the remaining 1 tablespoon of fresh chopped parsley. Serve immediately.
⏱️ 2 min