Best Chicken Francese
Pan-fried chicken cutlets finished in a light lemon-butter sauce.
Ingredients
- 2 large chicken breasts halved and pounded thin
- ½ cup all-purpose flour
- 2 large eggs
- 2 tbsp milk or water
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil
- 2 tbsp butter
- Lemon Sauce:
- ¾ cup chicken broth
- ¼ cup fresh lemon juice
- 2 tbsp butter
- 1 tbsp chopped parsley
- Optional: lemon slices for garnish
Instructions
- Pound chicken thin.
- Dredge in flour and egg.
- Pan-fry until golden.
- Make lemon sauce in the same pan.
- Return chicken and simmer briefly.
Notes
- Use fresh lemon juice
- Pound chicken evenly
- Don’t overcook
- Serve immediately