I made this for my oldest’s birthday, her choice. It is a one pan dish and easy to make! We served it on a bed of fettucine, but you can easily use rice, noodles or even veggies.
With chicken francese the chicken is dipped in flour first and then in an egg mixture. I know it sounds strange to have the egg on the outside, but trust me , it is the way to go!
Ingredients for 4 servings
- 6 thin sliced chicken cutlets
- 2 eggs
- 1/4 cup flour – maybe a little more depending on how you coat the cutlet
- 1 tablespoon of flour for the sauce
- 1 lemon sliced thin
- 1 cup chicken broth – I use low sodium
- 1/4 cup of white wine, more if you like a stronger flavor
- 2 tablespoons butter –
- 3 tablespoons chopped parsley for the garnish
- 2 bowls – one for flour and one for eggs – I use pie plates, they are low with sides and work well for this
- 2 tablespoons olive oil , or whichever oil you like for frying the cutlets
- salt and pepper to taste
I use a cast iron pan, it is one of my favorite kitchen tools.
- Prepare your flour in one bowl and eggs in another . I season my flour with salt, pepper and a little garlic powder
- Whisk the tablespoon of flour with the wine and stock – set aside.
- Dredge the fillets in the flour first, coat them completely, then dip into the egg wash. Allow any excess egg mixture to drip off
- Heat the oil in your pan over medium-high heat. When the oil is hot enough for frying, fry cutlets in batches, if you need to for about 3-4 minutes on each side until golden brown. Place each cooked fillet on a paper towel lined plate.
- Add the lemon slices to the pan, lining them around the pan to sear and cook for about 30 seconds per side. The aroma will be yummy!
- Add the butter and once melted, whisk in the broth mixture you have set aside. Simmer about 2 minutes
- Add chicken cutlets and nest in the pan to absorb all the juice- simmer another 2-4 minutes
- Garnish with parsley