Step 1: Prepare the Breading. Begin by thinly slicing your chicken breasts if they aren’t already cutlets. On a large, shallow plate, combine the flour and garlic powder, mixing them thoroughly. This will be your first layer of coating. Take each chicken cutlet and dredge it completely in the flour mixture, gently patting to ensure an even coating. Set these aside while you prepare the egg wash.

Step 2: Create the Egg Batter. In a separate large bowl, whisk together the eggs, grated Parmigiano cheese, and a pinch of salt until well combined and slightly frothy. This egg and cheese mixture is the secret to the Francese’s signature tender, flavorful crust. Only dip the floured chicken cutlets into this egg batter right before you’re ready to place them in the hot pan. This immediate transfer ensures the crispiest, most delicious result.

Step 3: Heat the Pan and Fry. In a large, sturdy saucepan or skillet, add enough high-quality olive oil to generously coat the bottom of the pan. Heat the oil over medium heat until it begins to shimmer. This is crucial for achieving a perfectly golden and crispy crust. Carefully place the battered chicken cutlets into the hot oil, making sure not to overcrowd the pan. Cooking in batches ensures even browning and prevents the chicken from steaming instead of frying.

Step 4: Achieve Golden Perfection. Fry the chicken cutlets for approximately 2-3 minutes per side, or until they reach a beautiful golden-brown color and are cooked through. The key is to achieve that perfect crispy exterior while keeping the inside juicy and tender. As you cook successive batches, add more olive oil to the pan as needed to maintain adequate coverage and ensure even cooking. Once fried, remove the chicken from the pan and set aside on a wire rack or plate lined with paper towels.

Step 5: Build the Aromatic Base. If there’s still a good amount of oil remaining in the pan after frying the chicken, proceed to add your finely chopped shallots. Sauté them gently for about 4 minutes, or until they become beautifully soft and translucent, releasing their sweet aroma. If the pan looks a bit dry, add an extra tablespoon of fresh olive oil. Once the shallots are tender, introduce the minced garlic and continue to sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic!

Step 6: Develop the Signature Sauce. Now it’s time to build that iconic Francese sauce. Squeeze in the fresh juice from one whole lemon directly into the pan, letting it simmer briefly to mellow out. Next, pour in the white wine, stirring to deglaze the pan and scrape up any flavorful browned bits (fond) from the bottom. Bring the mixture to a gentle simmer and reduce it by half. This step concentrates the flavors beautifully. Finally, add the chicken broth and bring the sauce back to a simmer, allowing it to slightly thicken.

Step 7: Finish Cooking the Chicken. Gently return the previously fried chicken cutlets to the simmering sauce. Allow them to finish cooking through in the flavorful liquid until their internal temperature reaches a safe 165℉. This brief simmer also allows the chicken to absorb more of that wonderful lemony-wine sauce, making each bite incredibly juicy and tender. Once cooked, carefully remove the chicken cutlets from the pan and set them aside once more.

Step 8: Final Touches and Garnish. Remove the pan from the heat. This is a critical step for incorporating the butter without breaking the sauce. Stir in the cold butter, basil, and fresh parsley. The butter will melt and emulsify into the sauce, making it rich, glossy, and incredibly flavorful. Arrange the chicken cutlets on your serving platter, then generously pour the luscious lemon-butter sauce over them. Garnish with additional fresh lemon slices and a sprinkle of chopped parsley or basil for a beautiful presentation and an extra burst of freshness. Serve immediately and enjoy!

Chicken Francese is a fascinating example of Italian-American culinary innovation. While it’s firmly rooted in Italian traditions and cooking techniques, it originated in America, specifically thought to have developed in Italian immigrant communities in upstate New York. So, it’s “Italian” in its soul and lineage, created by Italians, but it’s not a dish you’d typically find on a menu in Italy itself. Its history reflects the rich cultural exchange that happened as immigrants adapted their recipes to new ingredients and palates.

Like many beloved regional dishes, Chicken Francese goes by a colorful array of nicknames, each reflecting its local popularity. I’ve heard it affectionately referred to as “wedding chicken,” “Rochester chicken” (a nod to its New York origins), and simply “chicken french.” Sometimes, you might even see it spelled “chicken française,” though the “francese” spelling is most common in Italian-American cuisine. Regardless of its name, it remains a cherished recipe that brings joy to everyone who tries it.

Cooking Chicken Francese for a crowd is perfectly doable with a few adjustments:
1. Preheat your oven to a moderate 350°F (175°C). Start by preparing and lightly frying all your chicken cutlets in batches, as outlined in the recipe, until golden brown. You may need a larger pan or multiple pans. While the chicken fries, prepare your sauce by doubling or even tripling the sauce portion of the recipe, bringing it to a nice simmer to thicken slightly.
2. Arrange all the lightly fried chicken cutlets in a single layer in a disposable aluminum half-tray or full-tray. Pour all the prepared sauce evenly over the chicken. Cover the tray tightly with foil and bake in the preheated oven for approximately 15-20 minutes, or until the chicken is thoroughly heated through and reaches an internal temperature of 165℉. This method ensures the chicken stays moist and flavorful, absorbing the sauce beautifully.

To store, allow the Chicken Francese to cool completely, then transfer it along with its sauce to an airtight container. It will keep well in the refrigerator for up to 3-4 days. The best way to reheat Chicken Francese is to gently warm it in a saucepan on the stovetop. Add some leftover sauce (if available) and a splash of chicken broth to a medium saucepan over low to medium heat. Once the sauce begins to simmer, add the chicken and warm it through, turning occasionally, until it’s heated evenly. This method helps prevent the chicken from drying out and keeps the sauce smooth. While microwaving is an option for convenience, be aware that the chicken might become slightly rubbery or tough.

• ▢ 3 chicken breasts, sliced thin (about 1.5 lbs total)
• ▢ 2 lemons (one for juice, one for garnish)
• ▢ 3 cloves garlic, minced
• ▢ 1 shallot, finely chopped
• ▢ 2 tablespoons fresh parsley, chopped
• ▢ ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• ▢ 1 cup chicken broth
• ▢ ¼ cup high-quality olive oil, plus more for frying
• ▢ 1 cup all-purpose flour
• ▢ 2 tablespoons garlic powder
• ▢ 2 large eggs
• ▢ ½ cup grated Parmigiano cheese
• ▢ 2 teaspoons salt, divided
• ▢ handful of fresh basil, roughly chopped
• ▢ 3 tablespoons cold unsalted butter, cut into pieces

• On a large, shallow plate, combine the flour and garlic powder. In a separate large bowl, whisk together the eggs, grated Parmigiano cheese, and 1 teaspoon of salt. Prepare your chicken cutlets by dredging them first in the flour mixture, patting off any excess, then immediately dipping them into the egg and cheese mixture. Ensure the chicken is coated evenly.
• Heat about ¼ cup of olive oil in a large saucepan or skillet over medium heat until it shimmers. Carefully place the battered chicken cutlets into the hot oil in batches, ensuring not to overcrowd the pan. Fry the chicken for approximately 2-3 minutes per side, or until they are golden brown and cooked through. Remove the cooked chicken to a plate or wire rack and add more olive oil to the pan as needed for subsequent batches.
• With any remaining oil in the pan (or adding a tablespoon more if necessary), add the chopped shallots and sauté for 4 minutes until softened. Then, add the minced garlic and cook for another 1-2 minutes until fragrant. Squeeze the juice from 1 lemon into the pan and let it simmer for a moment. Pour in the white wine, bring it to a simmer, and reduce the liquid by half, or until it coats the back of a spoon.
• Once the wine has reduced, add the chicken broth and bring the sauce back to a gentle simmer. Return the cooked chicken cutlets to the pan, allowing them to finish cooking and warm through in the sauce until they reach an internal temperature of 165℉. Remove the chicken from the pan. Take the pan off the heat and stir in the 3 tablespoons of cold butter, fresh basil, and chopped parsley until the butter has melted and the sauce is glossy. Pour the delicious sauce generously over the chicken and garnish with fresh lemon slices before serving.