Pickleguy's Tasty Quick Chicken Francese

Transport your taste buds to the heart of Italy with Pickleguy's Tasty Quick Chicken Francese, a vibrant and zesty dish that’s both easy to make and utterly delicious! This classic Italian-American recipe features tender chicken cutlets lightly coated in a Parmesan-egg batter, fried to golden perfection, and bathed in a luscious lemon-butter wine sauce. With minimal prep time and the perfect balance of tangy, savory, and rich flavors, this 35-minute meal is a weeknight hero or an elegant choice for entertaining. Finished with fresh parsley and bright lemon slices, it’s an irresistible crowd-pleaser that pairs beautifully with pasta, rice, or a crisp side salad. Perfect for fans of quick chicken recipes, zesty sauces, and comforting Italian dishes!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 0.5 cups All-purpose flour
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 large Eggs
• 2 tablespoons Grated Parmesan cheese
• 3 tablespoons Olive oil
• 4 tablespoons Unsalted butter
• 0.5 cups Dry white wine
• 0.5 cups Chicken stock
• 0.25 cups Lemon juice
• 2 tablespoons Fresh parsley
• 4 pieces Lemon slices

Directions

Step 1

Place each chicken breast between two sheets of plastic wrap and pound them to 1/4-inch thickness using a meat mallet or rolling pin. Cut each pounded breast in half, creating four cutlets.

Step 2

In a shallow dish, combine the flour with the salt and pepper. In another shallow dish, whisk together the eggs and grated Parmesan cheese.

Step 3

Dredge each chicken cutlet in the flour to coat lightly, then dip into the egg mixture, ensuring both sides are covered. Let any excess egg mixture drip off.

Step 4

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Fry the cutlets for 3-4 minutes on each side until golden brown and cooked through. Work in batches if necessary, adding more oil as needed. Remove the cooked cutlets from the skillet and set aside.

Step 5

Deglaze the skillet by adding the white wine, scraping up any brown bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.

Step 6

Add the chicken stock and lemon juice to the skillet, and stir to combine. Simmer for another 2-3 minutes, then whisk in the remaining 2 tablespoons of butter until the sauce becomes smooth and velvety.

Step 7

Return the chicken cutlets to the skillet, spooning the sauce over them to coat. Let them warm in the sauce for 2 minutes.

Step 8

Garnish with freshly chopped parsley and lemon slices. Serve immediately, pairing with pasta, rice, or a side salad for a complete meal.

Nutrition Facts

Serving size	(1006.5g)

Amount per serving	% Daily Value*
Calories	1927.4

Total Fat 117.7g	0%
Saturated Fat 43.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 812.4mg	0%
Sodium 3012.9mg	0%
Total Carbohydrate 57.2g	0%
Dietary Fiber 2.9g	0%
Total Sugars 4.2g
Protein 138.4g	0%

Vitamin D 85.5IU	0%
Calcium 267.1mg	0%
Iron 9.8mg	0%
Potassium 1354.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 30.1%

Carbs: 12.4%