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30-Minute Chicken Francese

Tender chicken cutlets in a bright lemon-butter-white wine sauce – a quick and elegant Italian-American classic ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 thin chicken cutlets about 1-1.25 lbs
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 0.25 cup grated Parmesan cheese optional
  • salt and black pepper to taste
Sauce
  • 3 tbsp olive oil
  • 4 tbsp unsalted butter divided
  • 2 cloves garlic minced
  • 0.75 cup dry white wine
  • 0.75 cup low-sodium chicken broth
  • 0.25 cup fresh lemon juice from 1 large lemon
  • 2 tbsp fresh parsley chopped

Equipment

  • Mixing bowls
  • Large skillet
  • Meat mallet
  • Tongs

Method
 

  1. Pound chicken cutlets to even ¼-inch thickness if needed. Season with salt and pepper.
  2. Set up dredging: flour in one dish, beaten eggs with Parmesan in another.
  3. Dip chicken in flour, then egg mixture.
  4. Heat olive oil and 2 tbsp butter in skillet. Cook chicken 2-3 minutes per side until golden. Remove to plate.
  5. Add remaining butter and garlic to pan; sauté 30 seconds.
  6. Pour in wine, scrape browned bits, simmer 2 minutes.
  7. Add broth and lemon juice; simmer 3-4 minutes until reduced.
  8. Return chicken to pan, spoon sauce over, warm 1-2 minutes. Garnish with parsley and lemon slices.

Notes

Use thin cutlets for fastest cooking. Non-alcoholic substitute: replace wine with more broth + 1 tbsp vinegar.