This recipe features tender chicken cutlets coated in a velvety lemon butter sauce. It is a practical and impressive meal suitable for both quick weeknight dinners and formal gatherings.
List of ingredients
- 1 1/2 pounds (680g) thinly sliced chicken cutlets – ensure they are uniform in thickness for even cooking.
- 2 teaspoons Diamond Crystal Kosher salt – used specifically for seasoning the chicken.
- 1/2 teaspoon black pepper – used specifically for seasoning the chicken.
- 1/2 cup (65g) flour – for dredging the cutlets; you may not need the full amount.
- 1/4 cup minced flat-leaf Italian parsley – divided between the egg wash and final garnish.
- 4 large eggs – beaten well for the coating.
- 4 tablespoons (56g) butter – cubed and divided for frying and thickening the sauce.
- 4 tablespoons (60g) olive oil – used for pan-searing.
- 1 large shallot – finely minced.
- 1/2 cup (120g) low sodium chicken stock – used as a substitute for white wine.
- 2 tablespoons (30g) fresh lemon juice – plus extra to adjust acidity.
- 1 1/2 cups (360g) low sodium chicken stock – for the base of the sauce.
- 1 large lemon – sliced into rounds.
- salt and pepper – to taste for final seasoning.
step-by-step instructions
- Set up the dredging station: Beat the eggs in a large bowl and stir in half of the minced parsley with a pinch of salt and pepper. In a separate bowl or on a plate, combine the flour with a pinch of salt and pepper.
- Prepare the pan: Heat a large nonstick pan over medium heat with 2 tablespoons of olive oil and 1 tablespoon of butter.
- Coat and fry the chicken: Season chicken cutlets with salt and pepper on both sides. Dredge each piece in flour, shaking off any excess, then dip into the egg and parsley mixture. Fry for 3-4 minutes per side until golden brown, working in batches to avoid crowding the pan. Use additional oil or butter for subsequent batches and keep cooked chicken warm under foil.
- Sauté the aromatics: Add the minced shallot and a pinch of salt to the same pan and sauté for 2-3 minutes until translucent.
- Reduce the sauce base: Pour in the 1/2 cup chicken stock substitute and the 1 1/2 cups of chicken stock. Increase heat to high and boil for approximately 5 minutes, scraping the pan bottom to incorporate browned bits, until the liquid is reduced by half.
- Thicken with butter: Lower the heat to just below medium and add the lemon slices. Roll the remaining butter cubes in the leftover flour and whisk them into the sauce, cooking for 2-3 minutes until thickened.
- Final sauce adjustment: Stir in the lemon juice and taste. Add more salt, pepper, or lemon juice as needed.
- Combine and serve: Return the chicken to the pan and coat with the sauce, heating through for 2-3 minutes. Sprinkle with the remaining parsley and serve immediately.
Pro Tips for Perfect Chicken Cutlets
Use Thinly Sliced Breast Meat
Thin cutlets cook quickly and evenly, ensuring the meat remains juicy while the coating browns. If you buy whole breasts, slice them horizontally to create two thinner pieces.
Pound the Meat for Even Thickness
Use a meat mallet or a heavy skillet to gently pound the thickest parts of the cutlets. This ensures that no part of the chicken is undercooked while other areas become overdone.
Maintain a Dry Surface Before Dredging
Pat the chicken dry with paper towels before seasoning. This prevents the flour from clumping and helps the egg wash adhere more effectively to the meat.
Avoid Overcrowding the Pan
Frying too many cutlets at once drops the pan temperature and causes the chicken to steam rather than sear. Work in batches to maintain a consistent golden-brown crust.
Sauce Preparation Secrets
Reduce the Liquid by Half
Simmering the stock until it reduces by half concentrates the flavor and creates a thicker consistency. This step is critical for ensuring the sauce clings to the chicken rather than pooling at the bottom.
Utilize the Beurre Manie Method
Rolling cold butter in flour before adding it to the sauce creates a thickening agent called beurre manie. This prevents lumps and gives the sauce a professional, glossy finish.
Deglaze the Pan Thoroughly
Use a wooden spoon to scrape the brown bits, known as fond, from the bottom of the pan when adding the stock. These caramelized particles add significant depth and savory flavor to the final sauce.
Control the Heat During Butter Addition
Lower the heat before whisking in the floured butter. High heat can cause the butter to separate or break the emulsion, resulting in an oily sauce.
Ingredient Alternatives and Substitutions
Gluten-Free Flour Options
Replace all-purpose flour with a 1:1 gluten-free flour blend or cornstarch for the dredging and thickening. Cornstarch often produces a slightly crispier coating on the chicken.
Using Vegetable Stock
If chicken stock is unavailable, use a high-quality vegetable broth. This maintains the liquid volume and savory profile while remaining a practical alternative.
Alternative Alliums for Shallots
If shallots are unavailable, use a small finely diced yellow onion or the white part of a green onion. Shallots provide a milder, sweeter flavor, but onions are a functional substitute.
Dairy-Free Butter Substitutes
Use a plant-based butter stick that can withstand medium heat for the frying and thickening process. Ensure the substitute is firm enough to be cubed and rolled in flour.
Serving Suggestions and Pairings
Pair with Rice Pilaf
The buttery lemon sauce pairs perfectly with a fluffy rice pilaf. The rice absorbs the extra sauce, making it a filling and cohesive meal.
Serve Alongside Sautéed Broccoli Rabe
The slight bitterness of sautéed broccoli rabe balances the richness of the butter sauce. Sauté the greens with garlic and olive oil for a traditional accompaniment.
Combine with Garlicky Spinach
Wilted spinach with minced garlic provides a fresh, nutrient-dense side. The earthy flavor of the greens complements the brightness of the lemon.
Add Crusty Italian Bread
Serve the dish with toasted slices of a baguette or ciabatta. Crusty bread is essential for soaking up the remaining lemon butter sauce from the plate.
Storage and Reheating Guidelines
Refrigerator Storage Limits
Store leftover chicken and sauce in an airtight container for up to 3 days. Keep the container tightly sealed to prevent the chicken from absorbing other refrigerator odors.
Airtight Container Requirements
Use a glass or BPA-free plastic container with a locking lid. This prevents the sauce from drying out and maintains the moisture of the chicken cutlets.
Oven Reheating Temperatures
Preheat your oven to 325°F (160°C). Place the chicken and sauce in an oven-safe dish, cover with foil to retain moisture, and heat until warm throughout.
Microwave Reheating Tips
Heat on medium power in short bursts, stirring the sauce gently. Avoid overheating, as this can cause the butter emulsion to separate and the chicken to become rubbery.
Advance Preparation Strategies
Organize Your Dredging Station
Prepare your flour and egg wash bowls before you begin cooking the chicken. Having your station ready prevents the chicken from sitting too long in the coating, which can make it soggy.
Slice Chicken in Advance
Slice and pound the chicken cutlets several hours before dinner. Keep them covered in the refrigerator to save time during the actual cooking process.
Prepare the Stock Base Early
Measure out your chicken stock and lemon juice in advance. This allows you to focus on the pan-frying process without interrupting the flow to measure liquids.
Common Troubleshooting Solutions
Fixing a Thin Sauce
If the sauce is too thin after adding the butter, simmer it for an additional 2-3 minutes. You can also whisk in one more cube of floured butter to increase thickness.
Correcting an Overly Thick Sauce
Whisk in a tablespoon of chicken stock or water at a time until the desired consistency is reached. Do this over low heat to ensure the liquid incorporates smoothly.
Preventing Chicken from Sticking
Ensure the pan is fully preheated before adding the chicken. Use a high-quality nonstick pan and maintain the 2:1 ratio of oil to butter to prevent sticking and burning.
Managing Burnt Butter Flavors
If the butter browns too quickly during the first batch, wipe the pan clean with a paper towel. Start the next batch with fresh oil and butter to avoid a bitter, burnt taste.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes, but they must be sliced thin or pounded flat to ensure they cook through at the same rate as the coating browns.
Do I have to use a non-stick pan?
While a stainless steel pan can work, the egg batter is highly prone to sticking. A non-stick pan is strongly recommended for a smoother process.
How do I prevent the egg wash from clumping?
Whisk the eggs vigorously until completely smooth before adding the parsley. If clumps appear, you can pass the egg mixture through a fine-mesh strainer.
Can the sauce be made without butter?
The butter is essential for the emulsion and flavor. If you must avoid butter, use a thickening slurry of cornstarch and water, though the richness will be reduced.
Print
Chicken Francese with Lemon Butter Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This classic Italian-American dish combines thinly sliced chicken cutlets with a butter lemon alcohol-free sauce. It’s easy enough for weeknights but impressive enough for dinner guests!
Ingredients
- 1 1/2 pounds (680g) thinly sliced chicken cutlets
- 2 teaspoons Diamond Crystal Kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup (65g) flour
- 1/4 cup minced flat-leaf Italian parsley
- 4 large eggs, beaten
- 4 tablespoons (56g) butter, cubed
- 4 tablespoons (60g) olive oil
- 1 large shallot, minced
- 1/2 cup (120g) alcohol-free white wine alternative
- 2 tablespoons (30g) fresh lemon juice
- 1 1/2 cups (360g) low sodium chicken stock
- 1 large lemon, sliced
- Salt and pepper to taste
Instructions
- Setup: Beat eggs with half of the parsley, salt, and pepper; mix flour with salt and pepper in a separate bowl.
- Heat: Heat a large nonstick pan to medium heat with 2 tablespoons olive oil and 1 tablespoon butter.
- Fry: Season chicken, dredge in flour, dip in egg mixture, and fry for 3-4 minutes per side until golden brown.
- Saute: In the same pan, saute minced shallot with a pinch of salt until translucent.
- Reduce: Add alcohol-free white wine alternative and chicken stock; boil for 5 minutes until reduced by half.
- Thicken: Add lemon slices and butter cubes rolled in flour; whisk and cook for 2-3 minutes.
- Season: Stir in lemon juice and adjust salt and pepper to taste.
- Finish: Return chicken to the pan, coat with sauce and heat for 2-3 minutes, then garnish with remaining parsley.
Notes
Use thin-sliced chicken cutlets for best results. A nonstick pan is recommended to avoid the egg sticking. Leftovers can be stored for up to 3 days in the fridge and reheated in the oven at 325f covered until warm.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 583 kcal
- Sugar: 0.7 g
- Sodium: 850 mg
- Fat: 37.7 g
- Saturated Fat: 13 g
- Unsaturated Fat: 24.7 g
- Trans Fat: 0 g
- Carbohydrates: 13.7 g
- Fiber: 0.6 g
- Protein: 41.4 g
- Cholesterol: 317 mg