Chicken Francese Pan Fried Recipe is a popular Italian-American dish that features chicken cutlets dipped in a flavorful egg mixture, pan-fried until golden and crispy, and served with a tangy lemon-butter sauce.
It’s a delicious, elegant dish perfect for special occasions or a gourmet weeknight dinner. Tender chicken and a zesty sauce make it a favorite among many food enthusiasts.
What Is The Chicken Francese Pan Fried Recipe?
Chicken Francese is an Italian-American dish featuring chicken cutlets dipped in a seasoned egg mixture, pan-fried until golden brown, and served with a tangy lemon-butter sauce.
It’s a delicious, elegant dish perfect for special occasions or a gourmet weeknight dinner.
How Long Will It Take To Prepare?
- Marinate Time: Chicken Francese typically does not require marinating, so that this step can be skipped.
- Preparation Time: The preparation time includes tasks like pounding the chicken, setting up the dredging station, and prepping the ingredients for the sauce. This can take approximately 15-20 minutes.
- Bread Time: Coating the chicken in flour, egg mixture, and Parmesan cheese is the breading process. Depending on your pace, this step might take 10-15 minutes.
- Frying Time: The frying time depends on the thickness of the chicken cutlets and the temperature of your skillet. Usually, it takes about 3-4 minutes per side, so a total of 6-8 minutes per cutlet.
- Total Time: If you add up the preparation, breading, and frying times for one chicken cutlet, it would be approximately 31-43 minutes.
- Serving: This recipe typically serves four people, so you can adjust the quantities accordingly to serve more or fewer people.
- Difficulty Level: Chicken Francese is considered a moderately easy dish to prepare, making it suitable for home cooks with some experience in the kitchen. The key is to ensure the chicken is evenly cooked and has a crispy, golden-brown crust.
How Do You Make Chicken Francese Pan Fried Recipe?
Essential Ingredients For Chicken Francese Pan Fried Recipe:
For the chicken
- Four boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 cup all-purpose flour for dredging
- Two large eggs
- Two tablespoons milk
- 1/2 cup grated Parmesan cheese
- Two tablespoons of olive oil
- Two tablespoons butter
For the sauce
- 1/2 cup chicken broth
- Juice of 2 lemons
- 1/4 cup dry white wine (optional)
- Two cloves garlic, minced
- Two tablespoons fresh parsley, chopped
- Salt and pepper to taste
Essential Instructions For The Chicken Francese Pan Fried Recipe:
Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch.
This ensures even cooking. Season both sides of the chicken cutlets with salt and pepper.
Set Up the Dredging Station
In three separate shallow dishes, set up your dredging station:
Dish 1: Place the flour.
Dish 2: In a bowl, whisk together the eggs and milk.
Dish 3: Combine the grated Parmesan cheese.
Bread and Cook the Chicken
Dredge each chicken cutlet in the flour, shaking off any excess. Dip the chicken into the egg mixture, allowing any excess to drip off. Press the chicken into the Parmesan cheese, ensuring it’s well-coated.
Pan-Fry the Chicken
Heat the olive oil and butter over medium-high heat in a large skillet. Add the breaded chicken cutlets to the hot skillet and cook for about 3-4 minutes on each side until golden brown and cooked through.
The internal temperature of the chicken should reach 165°F (74°C). Transfer the cooked chicken to a plate and cover with foil to keep warm.
Prepare the Lemon-Butter Sauce
In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth, lemon juice, and white wine (if using).
Bring the mixture to a simmer and cook for a few minutes, allowing it to reduce slightly. Stir in chopped fresh parsley and season the sauce with salt and pepper to taste.
Pour the lemon-butter sauce over the cooked chicken cutlets. Garnish with additional fresh parsley, if desired. Serve immediately while hot with your choice of side dishes, such as pasta or steamed vegetables.
Additional Tips For Chicken Francese Pan Fried Recipe:
- Thin Chicken Cutlets: Start with chicken breasts evenly pounded to about 1/2 inch thick. This ensures that they cook quickly and evenly.
- Quality Ingredients: Use fresh lemon juice for the sauce, as it will provide the best flavor. Additionally, opt for fresh parsley for a vibrant and aromatic garnish.
- Deglaze the Pan: After removing the cooked chicken, deglaze the pan with chicken broth, lemon juice, and white wine (if using). Scrape up any browned bits from the bottom of the pan to incorporate that flavor into the sauce.
- Don’t Overcrowd the Pan: When pan-frying the chicken, ensure enough space between the cutlets in the skillet. If necessary, cook them in batches to avoid overcrowding, which can lead to uneven cooking and a loss of crispiness.
- Keep Chicken Warm: If you’re cooking multiple batches of chicken, keep the cooked cutlets warm in a low-temperature oven (around 200°F or 93°C) while you prepare the sauce.
- Adjust Sauce Consistency: You can adjust the consistency of the lemon-butter sauce by simmering it longer for a thicker sauce or adding more chicken broth for a thinner one.
Precautions For Chicken Francese Pan Fried Recipe:
- Hot Oil and Butter: Be cautious when working with hot oil and butter in the skillet. Use a splatter guard, if available, to prevent any oil or butter from splattering and causing burns.
- Overcooking Chicken: Chicken breast can dry out quickly if overcooked. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) and no higher to avoid drying the meat.
- Wine Use (Optional): If using white wine in the sauce, be cautious when adding it to the hot pan, as it can create a brief burst of steam. Add it gradually, and be prepared for the sizzling sound.
- Flavor Balance: Taste the sauce before serving and adjust the seasoning, lemon juice, and wine (if used) to your liking. The balance of flavors in the sauce is essential to the dish’s success.
Nutrition Facts Of Chicken Francese Pan Fried Recipe
|Saturated Fat||8 grams|
|Fiber||Minimal dietary fiber, as this dish is primarily protein and starch based.|
|Sodium||The sodium content can vary depending on factors such as the chicken broth and added salt. Be mindful of salt content, as it can be significant in the sauce.|
Remember that these estimates are approximate and can vary based on your specific ingredients and preparation methods.
If you’re concerned about the nutritional content, you can use online nutrition calculators or consult the packaging labels of your ingredients to get more accurate information.
Additionally, consider serving Chicken Francese with healthy sides like steamed vegetables or a side salad to balance the meal’s nutritional profile.
5 Best Variations Of Chicken Francese Pan Fried Recipe
1. Mushroom and Spinach Chicken Francese
After frying the chicken cutlets, sauté mushrooms and spinach in the same skillet until tender.
Remove them from the skillet, then prepare the lemon-butter sauce as usual. Pour the sauce over the chicken and top it with the sautéed mushrooms and spinach for an earthy twist.
2. Artichoke Heart Chicken Francese
Add a Mediterranean flair by incorporating marinated artichoke hearts into the sauce.
Sauté the artichoke hearts briefly in the skillet with minced garlic before adding the chicken broth and lemon juice. The tangy artichokes pair beautifully with the lemon-butter sauce.
3. Piccata-Style Chicken Francese
Add capers to the lemon-butter sauce to transform your Chicken Francese into Chicken Piccata. The salty capers provide a delightful flavor that complements the chicken and lemon.
4. Creamy Chicken Francese
Create a creamy Chicken Francese for a richer variation by adding a splash of heavy cream or half-and-half to the lemon-butter sauce.
Simmer the sauce until it thickens slightly. This variation results in a velvety sauce perfect for drizzling over the chicken.
5. Pesto Chicken Francese
Infuse your Chicken Francese with the flavors of basil pesto. Before serving, spoon a dollop of pesto over each chicken cutlet and let it melt into the hot lemon-butter sauce. The combination of pesto and lemon creates a vibrant and zesty sauce.
In conclusion, Chicken Francese is a delightful Italian-American dish known for its tender chicken cutlets and zesty lemon-butter sauce.
It’s a versatile recipe for creative variations, such as incorporating mushrooms, artichoke hearts, capers, cream, or pesto to suit your taste preferences.
Whether you prefer a classic preparation or one of these flavorful twists, Chicken Francese remains a delicious and elegant choice for a satisfying meal.
People Frequently Ask Questions
Can I use boneless chicken thighs instead of chicken breasts?
You can use boneless chicken thighs instead of chicken breasts. Thighs will provide a slightly different flavor and texture but work well in this recipe.
What is the purpose of pounding the chicken cutlets?
Pounding the chicken cutlets to an even thickness helps ensure that they cook evenly and quickly. It also tenderizes the meat.
Can I make Chicken Francese without wine?
You can make Chicken Francese without wine. You can omit the white wine in the lemon-butter sauce and use extra chicken broth or water for a non-alcoholic version.
What side dishes go well with Chicken Francese?
Typical side dishes to serve with Chicken Francese include pasta (such as linguine or spaghetti), steamed vegetables, rice, or a simple salad.
Is it necessary to use fresh lemon juice for the sauce?
Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice in a pinch. However, fresh lemon juice typically provides a brighter and more vibrant taste.