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Chicken Francese featured image.

Chicken Francese

Thin cutlets dipped in flour and egg are tossed in a delicious lemon, wine, and butter sauce.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 583kcal
Author James


  • 1 pound chicken cutlets thin sliced
  • 4 large eggs beaten
  • 2 large lemons 1 lemon sliced plus juice of half lemon
  • 1 cup low sodium chicken stock
  • ½ cup dry white wine
  • 1 cup flour
  • ¼ cup olive oil
  • 4 tablespoons butter
  • 2 tablespoons parsley
  • 1-2 teaspoons kosher salt
  • 1 teaspoon black pepper


  • Prepare frying station with chicken, a bowl of flour, and a bowl with beaten eggs.
  • Heat a large pan to medium-high heat. Season chicken with salt and pepper on both sides. Dredge chicken into flour, shake off excess and dip into egg. Add a bit of butter and 1 tablespoon of olive oil to pan and fry the cutlets. Do not crowd. Work in batches. Use more oil/butter as required for subsequent batches.
  • Fry cutlets for 3 minutes per side, then place on paper towels to drain.
  • Add sliced lemons to the pan and cook for 10-15 seconds. Add in the white wine, chicken stock, and the juice of half a lemon. Turn heat to medium-high and bring sauce to boil for 5-7 minutes.
  • Turn heat to medium-low and add small butter pieces rolled in flour (2 tablespoons worth). If the sauce is too thin add a touch more flour (~1 teaspoon) and continue to cook for 2-3 more minutes. Add a nice bit of black pepper and if necessary adjust salt and/or lemon juice amount.
  • When satisfied with the sauce's taste and consistency return the chicken and sliced lemons to the pan and gently coat with the sauce and heat through for 1-2 minutes. Add the chopped parsley on top. Enjoy!



  • Use thin-sliced chicken cutlets for best results.
  • After frying, keep chicken cutlets warm in oven at lowest temp (~170f).
  • Use a nonstick pan to avoid sticking.
  • Use a touch more flour (~1 teaspoon) or a slurry of cornstarch (1 teaspoon mixed with 1 ounce water) to thicken sauce to desired consistency.  Make sure to cook sauce for a few extra minutes after adding either in.
  • Leftovers can be stored for up to 3 days in fridge.  Reheat in oven at 325f covered until warm.


Calories: 583kcal | Carbohydrates: 13.7g | Protein: 41.4g | Fat: 37.7g | Saturated Fat: 13g | Cholesterol: 317mg | Sodium: 850mg | Potassium: 399mg | Fiber: 0.6g | Sugar: 0.7g | Calcium: 54mg | Iron: 3mg