Ingredients:

  • 4 medium boneless, skinless chicken breasts (about 2 lbs), halved horizontally to make 8 cutlets
  • 1/2 cup All-Purpose Flour
  • 3 large Eggs, lightly beaten
  • 1/4 cup Grated Parmesan Cheese (optional)
  • Salt & Freshly Ground Black Pepper, to taste
  • 1/4 cup Light Olive Oil or Vegetable Oil (for frying)
  • 1 Tbsp Unsalted Butter (for frying)
  • 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1 cup Low-Sodium Chicken Stock
  • 1/4 cup Fresh Lemon Juice
  • 4 Tbsp Unsalted Butter (cold, cubed, for sauce)
  • 2 Tbsp Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Slice each chicken breast horizontally to create two thin cutlets (8 total). Place cutlets between two sheets of parchment paper and use a meat mallet to gently pound them to about 1/4-inch (6mm) thickness. Season generously with salt and pepper.
  2. Set up Dredging Stations: Place flour in the first dish. In the second, whisk the eggs with Parmesan (if using). Coat each cutlet first into the flour (shaking off excess), and then immediately into the egg mixture. Set aside.
  3. Heat the oil and 1 Tbsp of butter in a large skillet over medium-high heat until shimmering. Cook the cutlets in batches (2-3 at a time) for 2-3 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a wire rack and keep warm.
  4. Pour off any excess oil from the pan, leaving the browned bits (fond). Return the pan to medium heat. Pour in the white wine and scrape up all the brown bits stuck to the bottom of the pan using a wooden spoon. Reduce the wine by half (about 2 minutes).
  5. Add the chicken stock and fresh lemon juice. Bring to a gentle simmer and reduce slightly, allowing the sauce to thicken very marginally (3-4 minutes).
  6. Remove the pan from the heat. Gradually whisk in the cold, cubed butter, one cube at a time. Whisk vigorously until the sauce is creamy and glossy (emulsified). Do not boil the sauce after adding the butter. Season with salt and pepper to taste.
  7. Return all the fried Chicken Francese cutlets to the pan, nestling them into the sauce to warm through (about 1 minute).
  8. Transfer the chicken and sauce immediately to a serving platter. Sprinkle generously with fresh chopped parsley and serve piping hot.