Chicken Francese

Chicken Francese, Step by Step

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1. Season the chicken with half the salt and the pepper. Spread the flour on a plate. Beat the eggs with the parsley in a shallow dish.

   Mark done

2. Heat 1 tbsp of the oil in a large frying pan over medium heat. Dredge 2 cutlets in the flour, shake off the excess, dip them in the egg and lay them straight into the pan. Fry for 3 minutes on each side, until golden, then move to a plate. Repeat with the remaining oil and cutlets.

   Mark done Start 3 min timer

3. Wipe out any dark crumbs with kitchen paper, add the wine to the pan and simmer for 2 minutes, scraping up the browned bits. Add the stock, lemon juice and lemon slices and simmer for 5 minutes, until reduced by about half.

   Mark done Start 2 min timer

4. Turn the heat to low, swirl in the cold butter and the remaining salt, then return the chicken to the pan for 2 minutes, spooning the sauce over.

   Mark done Start 2 min timer

Tips for Making Chicken Francese

• Slice the breasts into even cutlets so they cook at the same rate.
• If the coating browns too quickly, lower the heat a little; the egg should turn golden, not dark.
• Add the butter once the sauce has stopped bubbling hard, or it will separate.

Changing the Recipe

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Chicken Francese

• Steamed asparagus
• Sauteed spinach
• A green salad

Keeping and Reheating

Keeps in the fridge for up to 3 days, though the coating softens. Reheat in a covered pan over low heat.

Questions About Chicken Francese

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.