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Chicken Francese


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Chicken Francese 0 Picture


  • Chicken cutlets
  • 4 heaping tbls pecorino cheese
  • 4 tbls chopped parsley
  • 2 eggs beaten well
  • Flour, for dredging
  • 1/2 cup olive oil
  • 1/2 cup white wine
  • 2 cups chicken stock
  • 12 thin slices of lemon
  • 4 tbls butter



Step 1

Add olive oil to 2 saute pans and and place on medium - high heat. Season cutlets with salt & pepper. Mix cheese, parsley and beaten egg in shallow bowl. Dip cutlets in batter the coat with flour and drop in pans. Cook turning once, until cutlets are golden and remove from pan. Return pan to high heat and add 1/4 cup wine to each pan and reduce it to 2 tbls. each pan. Divide stock and lemons between pans and boil for 5 minutes then remove lemon. Keep boiling sauce until reduce to 1/2 cup. Turn heat low and swirl 2 tbls. butter into each pan until sauce is thickened. Add cutlets to each pan turning them until coated in sauce.

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