Chicken Francese

Why You’ll Love This Recipe

This Chicken Francese recipe is a true crowd-pleaser. The breaded chicken cutlets are pan-fried to golden perfection, while the lemon sauce brings a fresh, tangy punch that complements the richness of the crispy chicken. The ease of preparation and the delightful balance of flavors make it an ideal dish for any occasion, from a casual family dinner to a special celebration. The quick cook time of just 40 minutes means you can enjoy a restaurant-quality meal right at home, without spending hours in the kitchen.

Ingredients

• 1 pound boneless skinless chicken breasts

• 1 large egg, beaten

• ¾ cup dry bread crumbs

• 3 tablespoons grated Parmesan cheese

• 1 teaspoon dried parsley flakes

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon pepper

• ¼ cup olive oil

LEMON SAUCE:

• 1 cup water

• ⅓ cup lemon juice

• 2 chicken bouillon cubes

• Lemon slices

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Pound the chicken breasts with a meat mallet until they are ¼-inch thick, then slice them into cutlets about 1-½ inches wide.

2. Place the beaten egg in a shallow bowl. In a separate shallow bowl, combine the dry bread crumbs, Parmesan cheese, parsley flakes, garlic powder, salt, and pepper.

3. Dip each chicken cutlet first into the egg, and then into the breadcrumb mixture. Pat the breadcrumbs to ensure they adhere well to the chicken.

4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the chicken in batches, cooking for 2-3 minutes on each side, or until golden brown. Add more oil as necessary. Once browned, remove the chicken from the skillet and drain on paper towels.

5. For the lemon sauce, add the water, lemon juice, and chicken bouillon cubes to the skillet, scraping the browned bits from the bottom of the pan. Bring the mixture to a boil over medium-high heat.

6. Reduce the heat and simmer uncovered for 8-10 minutes, or until the liquid reduces by half.

7. Return the chicken to the skillet and toss to coat with the lemon sauce. Cook for an additional 4-6 minutes, or until the chicken is heated through.

8. Serve the Chicken Francese with lemon slices for garnish and enjoy!

Servings and timing

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Yield: 4 servings

Variations

• Add herbs: You can enhance the flavor of the chicken by adding fresh herbs like thyme or rosemary to the breadcrumb mixture or to the sauce.

• Creamy sauce: For a richer sauce, stir in a tablespoon of butter or a splash of heavy cream to the lemon sauce as it reduces.

• Gluten-free option: Substitute the dry bread crumbs with gluten-free breadcrumbs or use almond flour for a gluten-free version of this recipe.

• Add vegetables: Serve the chicken with sautéed vegetables such as spinach, asparagus, or green beans for a more balanced meal.

Storage/Reheating

• Storage: Store any leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the chicken and sauce in a skillet over low heat, covering with a lid. Alternatively, you can reheat in the microwave for 1-2 minutes, though the texture may not be as crispy.

FAQs

1. Can I use chicken thighs instead of chicken breasts for Chicken Francese?

Yes, chicken thighs can be used in place of chicken breasts, though the cooking time may vary slightly. Boneless, skinless thighs will yield a slightly juicier result.

2. Can I make the lemon sauce ahead of time?

Yes, you can prepare the lemon sauce ahead of time. Simply store it in the refrigerator and reheat it when you're ready to use it.

3. Is Chicken Francese a gluten-free recipe?

The original recipe uses breadcrumbs, which contain gluten. However, you can make it gluten-free by using gluten-free breadcrumbs or almond flour.

4. Can I freeze Chicken Francese?

It’s best to freeze the chicken separately from the lemon sauce. Freeze the chicken in an airtight container for up to 3 months. Reheat it in the oven or skillet, and then add the freshly made lemon sauce.

5. Can I use fresh lemon juice instead of bottled lemon juice?

Yes, fresh lemon juice is always a great option and will enhance the flavor of the sauce.

6. What can I serve with Chicken Francese?

Chicken Francese pairs wonderfully with a variety of side dishes, including mashed potatoes, rice, pasta, or a simple green salad.

7. Can I make this recipe in advance?

You can prepare the chicken cutlets and lemon sauce ahead of time and then reheat them. However, the chicken will not stay as crispy when reheated.

8. How can I make the sauce thicker?

To thicken the sauce, you can whisk in a small amount of cornstarch mixed with water or let it simmer for a longer period to reduce further.

9. Can I use butter instead of olive oil to cook the chicken?

Yes, butter will give the chicken a rich flavor, but be mindful of the cooking temperature, as butter has a lower smoke point than olive oil.

10. Can I add white wine to the lemon sauce for extra flavor?

Yes, adding a splash of white wine to the sauce will enhance the depth of flavor. Let it reduce slightly before adding the lemon juice.

Conclusion

Chicken Francese is an irresistible dish that offers a perfect combination of crispy chicken and tangy lemon sauce. It’s easy to prepare, quick to cook, and packed with flavor, making it an excellent choice for any meal. Whether you're cooking for your family or hosting friends, this recipe is sure to impress.

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Chicken Francese is a flavorful dish combining crispy, breaded chicken cutlets with a tangy, buttery lemon sauce. It's elegant yet simple, perfect for both special occasions and weeknight dinners.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Pan-fried
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

1 pound boneless skinless chicken breasts

1 large egg, beaten

¾ cup dry bread crumbs

3 tablespoons grated Parmesan cheese

1 teaspoon dried parsley flakes

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper

¼ cup olive oil

LEMON SAUCE:

1 cup water

⅓ cup lemon juice

2 chicken bouillon cubes

Lemon slices

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Instructions

1. Pound the chicken breasts with a meat mallet until they are ¼-inch thick, then slice them into cutlets about 1-½ inches wide.
2. Place the beaten egg in a shallow bowl. In a separate shallow bowl, combine the dry bread crumbs, Parmesan cheese, parsley flakes, garlic powder, salt, and pepper.
3. Dip each chicken cutlet first into the egg, and then into the breadcrumb mixture. Pat the breadcrumbs to ensure they adhere well to the chicken.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the chicken in batches, cooking for 2-3 minutes on each side, or until golden brown. Add more oil as necessary. Once browned, remove the chicken from the skillet and drain on paper towels.
5. For the lemon sauce, add the water, lemon juice, and chicken bouillon cubes to the skillet, scraping the browned bits from the bottom of the pan. Bring the mixture to a boil over medium-high heat.
6. Reduce the heat and simmer uncovered for 8-10 minutes, or until the liquid reduces by half.
7. Return the chicken to the skillet and toss to coat with the lemon sauce. Cook for an additional 4-6 minutes, or until the chicken is heated through.
8. Serve the Chicken Francese with lemon slices for garnish and enjoy!

Notes

• Add herbs like thyme or rosemary for extra flavor.
• For a richer sauce, stir in a tablespoon of butter or a splash of heavy cream.
• To make the recipe gluten-free, substitute breadcrumbs with gluten-free breadcrumbs or almond flour.
• Serve with sautéed vegetables like spinach, asparagus, or green beans for a balanced meal.
• Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave.

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 2g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 110mg