Chicken

Chicken Francese

Chicken Francese or Francaise (both spellings are correct) is a wonderful and simple dish that is perfect for a family dinner or a Holiday gathering

There is some mystery surrounding the origins of this dish


Some believe the dish was an Italian-American attempt to stray from the traditional method of cooking cutlets

While others note the the dipping of the chicken first in flour then egg is a french method

Well where ever this dish came from the truth is simple…

It’s delicious!!

We are going to start with 2 pounds of boneless, skinless chicken breasts

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We are going to fillet these

I usually get 2-3 cutlets per breast depending on thickness

You can also have your butcher do this

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Repeat until all the chicken has been fillet into cutlets

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Next we are going to tenderize the cutlets

Cover them with some cling wrap

This will prevent chicken parts and juice from flying around the kitchen while you are tenderizing

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Pound out the chicken then flip and repeat taking care not to pound them out to hard

You don’t want to break the chicken up

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As I mentioned in the beginning of the blog this method of making cutlets is a bit different

We will be dredging the chicken in flour first then the egg wash

This creates a wonderfully eggy batter that is delicious

Lets start with 1-1 1/2 cups of flour

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Next we will need 1 1/2 teaspoons of kosher salt, garlic powder and onion powder and 1 teaspoon of ground black pepper

Add this to the flour

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Next chop about 1 tablespoons of fresh parsley

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Add to the flour and mix it all to combine

Next we will need 6 small eggs or 3-4 large eggs and 2 tablespoons of water

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Add the water to the eggs

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Whisk to combine

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Next let’s set up a dredging station

I like to use a large sheet pan to keep the mess to a minimum

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Add about 2 inches of olive oil to a pan over medium heat

Let the oil heat up enough so it seals the chicken when you fry it

If the chicken sits in cool or warm oil it will become greasy

I test the heat of the oil by sprinkling a little flour into it

If the flour fries the chicken will fry

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Now for the dredging

Place a cutlet into the flour

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Coat both sides

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Shake off any excess flour and dip into the egg wash

Gently place the cutlet into the hot oil

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Repeat with only enough cutlets to fit in the pan without over crowding them

We are going to cook these in batches

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Cook 2-3 minutes then flip and cook 2-3 minutes more

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I like to place a cookie rack over a sheet pan

Remove the cutlets from the pan and place on the rack

Sprinkle with a pinch of kosher salt

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Repeat until all the cutlets are done

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Next up is the sauce

I’m breaking tradition a bit here and using lemon zest instead of full lemon slices

For the sauce we will need the juice and zest of 1 lemon, 1/2 cup of dry white wine (like a Chardonnay) and 1 cup of chicken stock

Click on our link to make your own Homemade Chicken Stock

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Add the lemon zest and juice to the pan we cooked the chicken in and stir to loosen up any browned bits on the bottom of the pan

This will add to the flavor

Cook for 2-3 minutes

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Next add in the white wine

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Bring to a boil then reduce to a simmer and cook 4-6 minutes

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Next add in the chicken stock

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Bring to a boil then reduce to a simmer

Cook 2-3 minutes

Adjust the sauce to your taste

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Add 2 tablespoons of butter to the pan

This will help to enrich and thicken the sauce

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Dip the cutlets in the sauce and then nestle them in the pan

Bring the sauce to a simmer and cook the cutlets for 2-4 minutes to allow the flavors to meld and the chicken to warm through

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Time for some more fresh parsley

Remove from the heat

Garnish with parsley, crushed red pepper and lemon slices and dig in!!!!

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Enjoy!!!

Simply Sundays! ~ Chicken Francese

  • Servings: 12 Cutlets
  • Difficulty: Easy
  • Print

Ingredients

2 pounds of boneless skinless chicken breasts

For the chicken

1 -1 1/2 cups of flour

1 1/2 teaspoon of kosher salt, garlic powder and onion powder

1 teaspoon of ground black pepper

2 tablespoons of fresh chopped parsley

4-6 eggs

2 tablespoons of water

olive oil

For the sauce

1 lemon juiced and zested

1/2 cup dry white wine (like a chardonnay)

1 cup of chicken stock

2 tablespoons of butter

For garnish

1 tablespoon of fresh chopped parsley

crushed red pepper

lemon slices

Directions

Fillet 2 pounds of boneless, skinless chicken breasts (or have a butcher do this).  Lay the cutlets on a board and cover with cling wrap.  Pound the cutlets with a meat tenderizer then flip and repeat being careful not to pound the chicken to hard and damage it

Put 1 -1 1/2 cups of flour in a pie plate or shallow dish.  Add 1 1/2 teaspoons of kosher salt, garlic powder and onion powder.  Add 1 teaspoon of ground black pepper and 1 tablespoon of chopped fresh parsley

In a bowl whisk 4-6 eggs with 2 tablespoons of water.  Set up a dredging station of chicken, flour and egg wash in a large sheet pan.  Add around 2 inches of olive oil to a pan over medium heat. Test the heat of the oil by sprinkling a little flour into it.  If the flour fries the chicken will fry

Place a cutlet into the flour.  Coat both sides.  Shake off any excess flour and dip into the egg wash.  Gently place the cutlet into the hot oil.  Repeat with only enough cutlets to fit in the pan without over crowding them.  Cook 2-3 minutes then flip and cook 2-3 minutes more

Place a cookie rack over a sheet pan.  Remove the cutlets from the pan and place on the rack.  Sprinkle with a pinch of kosher salt.  Repeat until all the cutlets are done

Add the zest and juice of 1 lemon to the pan we cooked the chicken in and stir to loosen up any browned bits on the bottom of the pan.  Cook for 2-3 minutes.  Next add in 1/2 cup of a dry white wine (like a Chardonnay).  Bring to a boil then reduce to a simmer and cook 4-6 minutes

Next add in 1 cup of chicken stock. Bring to a boil then reduce to a simmer.  Cook 2-3 minutes.  Adjust the sauce to your taste.  Add 2 tablespoons of butter to the pan. Dip the cutlets in the sauce and then nestle them in the pan.  Bring the sauce to a simmer and cook the cutlets for 2-4 minutes to allow the flavors to meld and the chicken to warm through

Remove from the heat.  Garnish with chopped fresh parsley, crushed red pepper and lemon slices

Tools used to make this recipe

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Pyrex Mixing Bowl

Pyrex Bakeware Scalloped Pie Plate

Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

Baker’s Secret Cooling Rack

ZELITE INFINITY Chef Knife 8 inch

OXO Good Grips Balloon Whisk

© Simply Sundays 2018
All rights reserved

10 comments on “Chicken Francese

  1. My daughter loves chicken and is always looking for new ways to prepare. Your recipe, crispy chicken with lemon and parsley is not too difficult to make. Sharing the recipe link with her.

  2. Lesli Schwartz

    I love finding new chicken recipes! I’m totally on board with this chicken francese recipe! Chicken and lemon and all of those yummy spices, yes please!

  3. Love your how to photos here! Makes this so easy to try at home. Great flavors in this too.

  4. This Chicken Fancese looks scrumptious. I love your step by step instructions. You make it look so easy to prepare. I can’t wait to make it for dinner soon.

  5. This sounds like a wonderful family meal! I know it’s the kind of thing my children would love too so definitely pinning to make later.

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