Ask Chef Dennis

  • Recipe Index
  • About
menu icon
go to homepage
  • Recipe Index
  • About
subscribe
search icon
Homepage link
  • Recipe Index
  • About
×
Home » Recipes » Chicken Recipes

Chicken Francaise

Published: Feb 26, 2023 · Modified: Dec 18, 2024 by Chef Dennis Littley

514
SHARES
Facebook514PinterestFlipboard
Jump to Recipe

You might think that Chicken Francaise is a classic Italian dish, but the truth is this crispy golden brown egg-dipped chicken cutlet is an Italian-American creation. Served with a lemon butter sauce, this dish is similar to chicken piccata but takes deliciousness to a whole new level.

Chicken francaise with lemon butter sauce on white plate.


 

Originating in upstate New York, this dish was originally called Chicken French. And came to be known as Chicken Francaise or Chicken Francese (depending on the spelling), which means “French” in Italian.

Chicken francaise with lemon butter sauce on white plate.

Chicken Francese is such an easy dish to make and never ceases to amaze my friends and family. It can be made ahead of time and reheated when its time to serve, which makes it one of my favorite chicken recipes.

Table of Contents:
  • Ingredients
  • How to prepare chicken breasts
  • How to Make Chicken Francaise
  • Can it be made ahead of time?
  • Lemon Butter Sauce Ingredients
  • How to Make Lemon Butter Sauce
  • How to make a Beurre Manie
  • Serving Sides
  • Recipe FAQs
  • More Recipes You’ll Love!
  • Recipe: Chicken Francaise Recipe

Ingredients

Ingredients required to make the recipe prepared on the countertop.

Let’s start by gathering the ingredients we need to make Chicken Francaise. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Simple Ingredients

  • chicken breasts
  • eggs
  • all-purpose flour
  • unsalted butter
  • olive oil
  • Romano or parmesan cheese
  • garlic powder
  • onion powder
  • salt and black pepper
  • Italian parsley

How to prepare chicken breasts

The key to making the perfect Chicken Milanese is in flattening the skinless breasts (which also tenderizes them) with a meat mallet. This makes the chicken breast tender and helps in the cooking process, keeping the breast moist and flavorful.

The chicken breasts should weigh between 4-5 ounces each.

Flattening out chicken breast covered in plastic with a meat hammer.

Place the boneless skinless chicken breasts between two sheets of plastic wrap and pound the chicken until the cutlets are about ¼ inch thick.

*If any of the chicken breasts are thicker than half an inch, use a sharp knife to split the chicken breast in half. Think of it as butterflying the breast. You’re just going to cut all the way through to make two cutlets out of one large breast.

How to Make Chicken Francaise

Station for battering chicken.
  • Add salt and pepper to the all-purpose flour to a wide bowl or container and mix well.
  • In another bowl, lightly beat the eggs with water, then add the flour, romano cheese, onion powder, garlic powder, and chopped parsley. Whisk until well blended.
Collage showing how to prepare recipe.
  • Dredge the chicken breast in the seasoned flour, fully coating the breast.
  • Dip the floured chicken breast into the eggwash mixture and completely coat the cutlet.
Collage showing chicken cooking in pan.
  • Add olive oil and butter to a large frying pan over medium-high heat.
  • When the pan is hot, add the battered chicken breasts to the hot pan. Cook for 2 -3 minutes per side until the cutlet is golden brown.
Chicken in baking dish.

Place the prepared chicken breasts onto a baking sheet or casserole and place them on the middle rack of 350 degree preheated oven to finish cooking while you make the lemon butter sauce.

*The sauce will only take 5 minutes to prepare, which is all the time the chicken needs to finish cooking.

Can it be made ahead of time?

Yes, they can. The cooked cutlets can be made 3-4 hours ahead of time and kept refrigerated until ready to serve. To reheat the Chicken Francese, place them on a baking sheet in a 350 F oven for 15 minutes or until they reach an internal temperature of 165 degrees F.

Lemon Butter Sauce Ingredients

Ingredients for lemon butter sauce.

This sauce is also known as a lemon beurre blanc and is made with simple ingredients, butter, lemon juice, white wine, chicken broth, garlic, butter and flour (beurre manie), and Italian parsley.

How to Make Lemon Butter Sauce

Collage showing how to make lemon butter sauce.
  • Add two tablespoons of butter to a small saucepan over medium heat. Add the garlic to the pan and cook for one minute.
  • Add the chicken broth, white wine, and lemon juice to the saucepot and bring to a light boil. Reduce the heat to medium-low.
  • Add the beurre manie (the butter pieces rolled in flour) to the pan and whisk it to thicken the lemon butter sauce.
  • Taste and reseason with salt and pepper if necessary and add the chopped Italian parsley to the sauce.

Chef’s Secret

I did not use this method when making this sauce, but when making a lemon butter sauce, I will usually add one-half a teaspoon of brown sugar to the pan when sauteing the garlic. This cuts the acidity and adds more flavor to the sauce. It does not make it sweet.

How to make a Beurre Manie

How to make beurre manie.

Take pieces of butter and roll them in flour, pushing the flour into the butter. The butter should be just a little soft.

This method can be used to thicken any pan sauce or entree that is saucy.

Completed recipe with lemon butter sauce on white plate.

Remove the chicken Francaise from the oven and serve with the lemon butter sauce.

Serving Sides

Serve with your choice of rice, risotto, or mashed potatoes. I like serving a green vegetable with this dish. Asparagus, green beans, or sauteed spinach would go very well, as would a tossed green salad.

Recipe FAQs

What is the difference between Chicken Francese and Chicken Francaise?

The big question is, which spelling is correct? Is it Francaise or Francese? As it turns out, both spellings are correct. This flavorful dish was first served at an Italian-American restaurant in Rochester, New York, as Chicken French. This is not a classic Italian or French dish.

What is Francaise sauce made of?

The Francaise sauce is basically a lemon beurre blanc with an Italian twist adding garlic to the sauce. It can, however, be made in many different ways, with the key ingredients being butter, white wine, chicken broth, and lemon juice. Garlic or shallots can be added, as well as heavy cream and fresh herbs and spices.

Can chicken Francese be made ahead of time?

Yes, they can. The cooked cutlets can be made 3-4 hours ahead of time and kept refrigerated until ready to serve. To reheat the Chicken Francese, place them on a baking sheet in a 350 F oven for 15 minutes or until they reach an internal temperature of 165 degrees F.

More Recipes You’ll Love!

  • Chicken Milanese with salad on a white plate
    Chicken Milanese Recipe
  • overhead shot of chicken marsala with mushrooms on a white platter
    Classic Chicken Marsala Recipe
  • overhead shot of chicken picante on a white plate
    Easy Chicken Piccata Recipe
  • honey garlic chicken over white rice with broccoli
    Easy Honey Garlic Chicken

chicken francaise with lemon butter sauce on white plate.

Chicken Francaise Recipe

Chef Dennis Littley
Chicken Francaise is a crispy golden brown egg-dipped chicken cutlet that is served with a lemon butter sauce. You're going to love this Italian-American classic.
5 from 86 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Entree
Cuisine American, Italian – American
Servings 2
Calories 851 kcal

Ingredients
 
 

Chicken Cutlets

  • 10 oz chicken breast – boneless skinless 2 cutlets – 5-6 ounces each
  • ½ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoon olive oil -for frying
  • 2 tablespoon unsalted butter -for frying

Batter

  • 2 large eggs
  • 3 tablespoon water
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Romano cheese -grated
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoon fresh Italian parsley -finely chopped

Lemon Butter Sauce

  • 2 cloves garlic -finely minced
  • ¼ cup dry white wine
  • ¾ cup chicken broth
  • 2 tablespoon lemon juice
  • 4 tablespoon unsalted butter -divided: 2 tablespoon to saute the garlic and 2 tablespoon to thicken the sauce.
  • 1 tablespoon all-purpose flour -to roll butter in to make beurre manie.
  • ½ teaspoon Italian parsley -finely chopped

Instructions
 

Chicken

  • Place the chicken cutlets between two sheets of plastic wrap and pound the chicken until the cutlets are about ¼ inch thick.
    If any of the chicken breasts are thicker than half an inch, use a sharp knife to split the chicken breast in half. Think of it as butterflying the breast. You're just going to cut all the way through to make two cutlets out of one large breast.

Batter and Cook

  • Add the flour, salt and black pepper to one bowl and mix well.
  • In another bowl, add the lightly beaten eggs, water, Romano cheese, flour, garlic powder, onion powder, and chopped parsley, and mix all the ingredients together. This is the egg batter aka egg wash.
  • Add the butter and olive oil to a large frying pan on medium-high heat
  • Dredge the chicken breast in the seasoned flour, fully coating the breast.
  • Dip the floured chicken breast into the eggwash mixture and completely coat the cutlet.
  • When the pan is hot, add the battered chicken breasts to the hot pan. Cook for 2 -3 minutes per side until the cutlet is golden brown.
  • Place the prepared chicken breasts onto a baking sheet or casserole and place them on the middle rack of 350 degree preheated oven to finish cooking while you make the lemon butter sauce.
    *The sauce will only take 5 minutes to prepare, which is all the time the chicken needs to finish cooking.

Lemon Butter Sauce

  • Add two tablespoons of butter to a small saucepan over medium heat.
  • Add the garlic to the pan and cook for one minute.
  • Add the chicken broth, white wine, and lemon juice to the saucepot and bring to a light boil. Reduce the heat to medium-low.
  • Add the beurre manie (the butter pieces rolled in flour) to the pan and whisk it to thicken the lemon butter sauce.
  • Taste and reseason with salt and pepper if necessary and add the chopped Italian parsley to the sauce.
  • Remove the chicken Francaise from the oven and serve with the lemon butter sauce.

Notes

How to make Beurre Manie
Take pieces of butter and roll them in flour, pushing the flour into the butter. The butter should be just a little soft.
This method can be used to thicken any pan sauce or entree that is saucy.
Can chicken Francese be made ahead of time?
Yes, they can. The cooked cutlets can be made 3-4 hours ahead of time and kept refrigerated until ready to serve. To reheat the Chicken Francese, place them on a baking sheet in a 350 F oven for 15 minutes or until they reach an internal temperature of 165 degrees F.
Chef’s Secret
I did not use this method when making this sauce, but when making a lemon butter sauce, I will usually add one-half a teaspoon of brown sugar to the pan when sauteing the garlic. This cuts the acidity and adds more flavor to the sauce. It does not make it sweet.

Nutrition

Calories: 851kcalCarbohydrates: 34gProtein: 43gFat: 58gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 371mgSodium: 1184mgPotassium: 730mgFiber: 1gSugar: 1gVitamin A: 1387IUVitamin C: 9mgCalcium: 95mgIron: 4mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 86 votes (71 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Sheri says

    April 14, 2025 at 6:46 pm

    5 stars
    Amazing recipe, as always, Chef Dennis!
    The lemon butter sauce was la piece de la resistance. My first time making beurre manie. 5 stars!

    Reply
    • Chef Dennis Littley says

      April 15, 2025 at 8:28 am

      Thank you! I’m glad you enjoyed the chicken and my secret for thickening pan sauces.

      Reply
  2. Sandra Bailey says

    March 22, 2025 at 12:32 pm

    Add flour to egg wash mixture? Are you sure that’s right?
    Days to dip floured cutlets in egg wash. Which is correct?

    Reply
    • Chef Dennis Littley says

      March 22, 2025 at 12:43 pm

      The recipe is correct, dredge in flour, then dredge in the egg batter that contains flour. When in doubt look at the step-by-step pictures.

      Reply
  3. Cathy says

    October 01, 2024 at 7:28 pm

    5 stars
    Been making this for years but wanted a new recipe for a different spin. This one is superior! Was easy and delicious! Never knew the history of this dish either. Interesting!

    Reply
    • Chef Dennis Littley says

      October 02, 2024 at 7:28 am

      I’m happy to hear you enjoyed the francaise and the history of this classic dish!

      Reply
« Older Comments


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

More about me →

Fan Favorites

  • overhead view of barbecued half racks of baby back ribs on a white platter
    Oven Baked Baby Back Ribs
  • sliced meatloaf with the rest of meatloaf on a white platter
    Classic Meatloaf Recipe with Zesty Glaze
  • shredded cabbage mixed with coleslaw dressing in a glass bowl.
    Easy Homemade Coleslaw Recipe
  • Banana bread sliced on a cutting board.
    Banana Bread Recipe
  • chicken parm with pasta on a white plate
    Chicken Parmesan Recipe
  • seasoned crispy chicken legs on a foil wrapped tray
    Baked Chicken Legs

Featured In

Collage showing where Ask Chef Dennis has been featured.

Footer

↑ back to top

INFO

  • Privacy Policy
  • Disclosure Policy
  • Cookie Policy
  • Accessibility Policy

SUBSCRIBE

Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

CONTACT

  • About
  • Contact

© 2009-2025 · Ask Chef Dennis · 30 N. Gould Street, STE 7204, Sheridan, Wyoming, 82801

Proud Member of:
Mediavine Publisher Network

Let's Get Social

Pinterest Facebook Flipboard Instagram YouTube LinkedIn

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.