How to Make Restaurant-Style Chicken Francese

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Chicken Francese is one of those dishes that promises big flavor but all too often delivers a soggy crust and a weak sauce—until now. In this recipe, we press nutty Parmesan and bright French parsley into the egg wash for an extra-crisp, herb-flecked coating, then sear each cutlet to a perfect golden brown. 

Best of all, you’ll have restaurant-style Chicken Francese on the table in under 30 minutes—ideal for busy weeknights or impressing guests without breaking a sweat. Stick around for two clever tricks that are easy to pull off but transform every bite into something irresistible.

Ingredients

For the Chicken

• 2 large chicken breasts (about 250 g/9 oz each), halved horizontally into 4 cutlets

• ¼ cup (35 g) all-purpose flour

• ¾ tsp fine sea salt, plus more for seasoning

• ½ tsp freshly ground black pepper

• ½ tsp garlic powder

• 2 large eggs

• ¼ cup (20 g) finely grated Parmesan

• 2 Tbsp finely chopped French (flat-leaf) parsley

• 1½ Tbsp olive oil

• 1 Tbsp unsalted butter

For the Garlic-Parsley Lemon-Butter Sauce

• 1 large lemon

  • 4 thin slices (for searing)

  • Juice of remaining halves (about 1 Tbsp)

• 2 garlic cloves, peeled and minced

• ¼ cup (60 ml) dry white wine (or extra stock + 1 tsp white wine vinegar)

• ¾ cup (180 ml) low-sodium chicken stock

• 4 Tbsp (60 g) cold unsalted butter, cubed

• 2 Tbsp finely chopped French parsley

Instructions

1. Prep your dredges.

   • In Bowl 1: whisk together flour, salt, pepper, and garlic powder.

   • In Bowl 2: beat the eggs, then stir in Parmesan and 2 Tbsp chopped parsley.

• Slice and Season

  • On a cutting board, slice each chicken breast into two thin cutlets.

  • Lightly season both sides with a pinch of salt and pepper.

• Coat and Sear

  • Warm 1 Tbsp butter and 1½ Tbsp olive oil in a large nonstick skillet over medium-high heat.

  • Working one cutlet at a time:

    1. Dust in the seasoned flour.

    2. Dip into the egg-Parmesan-parsley mixture, letting excess drip off.

    3. Sear 3 minutes per side, until golden.

  • Transfer cooked cutlets to a plate.

• Toast Lemon Slices

  • In the same pan, add the lemon slices and cook 20 seconds per side, until lightly caramelized.

  • Set aside on the plate with the chicken.

• Pan-Wipe Trick

  • After moving chicken and lemon to the plate, wipe the skillet with a paper towel to remove excess oil and burnt bits—leave behind just enough fond to flavor the sauce.

• Build the Sauce

  1. Add the minced garlic to the hot pan and sauté 30 seconds, until fragrant (don’t let it brown).

  2. Pour in the white wine and let it bubble down by half (about 2 minutes), scraping up any browned bits.

  3. Stir in the chicken stock and lemon juice, then bring to a gentle simmer.

• Finish with Butter & Parsley

  • Toss the cold butter cubes in any leftover flour (this helps thicken smoothly).

  • Add the butter to the pan and whisk briskly until the sauce is silky and slightly thickened.

  • Stir in 2 Tbsp chopped parsley, then taste and adjust seasoning.

• Marry Chicken and Sauce

  • Return the chicken cutlets and lemon slices to the skillet.

  • Spoon the sauce over each cutlet to reheat and glaze.

• Serve

  • Plate the cutlets, drizzle with extra sauce, and garnish with a final pinch of parsley.

  • Enjoy with crusty bread, rice, or a fresh green salad.

Love this Chicken Francese? Pin the image below to your Pinterest board — you’ll thank yourself next time dinner rolls around, and your foodie friends will too! 🙂

Chicken Francese Video Recipe

Tips & Tricks

• Room-temp cutlets: Let chicken sit at room temperature for 15 minutes before slicing—this helps it cook evenly and stay juicy.

• Pat it dry: Thoroughly blot each cutlet before dredging so the flour and egg mixture clings perfectly for a super-crisp crust.

• Cheese-herb egg bath: Stir freshly grated Parmesan and chopped French parsley into the eggs—this simple hack infuses every bite with extra flavor and color.

• Pan-wipe trick: After searing, use a paper towel to remove excess oil and burnt bits but leave the golden fond behind—that’s pure flavor for your sauce.

• Floured butter cubes: Toss cold butter pieces in a little flour before whisking them in; this keeps the sauce lump-free and luxuriously silky.

• Wine swap: Skip the wine? Stir in ½ cup extra stock with 1 tsp white wine vinegar for the same bright tang.

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