This chicken francese recipe is egg-dipped chicken cutlets in a lemon butter sauce. It is not chicken piccata or chicken parmesan.
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Chicken Francese
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Chicken Francese. From Olivia.
Ingredients
Scale
- 4 thin chicken cutlets
- 2 eggs, beaten
- 1/2 cup (60g) flour
- salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup (120ml) chicken broth
- 3 tablespoons lemon juice
- 1 tablespoon chopped parsley
Instructions
- Season the cutlets. Dredge in flour, then egg.
- Cook in oil and 1 tablespoon butter, about 3 minutes a side. Set aside.
- Add broth and lemon to the pan. Reduce 1 minute. Whisk in the rest of the butter and parsley, and spoon over the chicken.
Notes
The egg coat is the difference from piccata. Do not add capers here.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Egg
A full dip. Bare spots brown uneven.
Sauce
Lemon and butter. No flour slurry.
Heat
Medium. The egg browns fast.
Parsley
At the end.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Wine?
Replace half the broth with dry white wine.
Storage
Fridge, 2 days.
Veal?
Same steps for thin cutlets.
Serve
A squeeze more lemon at the table.