published Nov 11, 2024 I think we can all agree the best chicken cutlet dish is determined by its sauce. A mushroomy wine sauce, classic marinara… it’s all about the sauce. I don’t want to take all the attention away from the battered cutlets, though. They aren’t your typical breaded ones either. These have the chicken dredged in flour and then the beaten eggs. This yields a delicious, lightly crusted, eggy crunch. No breadcrumbs or Panko here. No, no! In my version I coat them in eggs, flour, parsley, and parmesan cheese, the crust is an inviting golden brown that’s terrifically crisp without being totally heavy and oily. Looking for more Italian classics like chicken Francaise? Learn how to make perfect Italian meatballs, zuppa toscana, or a decadent rib roast next.
Recommended Tools
Skillet – Since you’ll use the same pan for frying the cutlets and preparing the sauce, choose one that can handle both jobs! Avoid traditional nonstick options if you can help it, opting for stainless steel, ceramic, enameled cast iron, or something similar.
Storing and Reheating
Pack away any leftovers into an airtight container and refrigerate for up to 4 days. Note that the crispy crust will soak up more of the sauce and become soggier as it sits.
Chicken Breasts – Simply seasoned with salt and pepper. Boneless, skinless breasts are easiest to slice into even cutlets. You can also start with cutlets if preferred, easier, or more accessible. All Purpose Flour – To develop a nice crust on the chicken Francese. Eggs – Coating the cutlets, these help the flour really cling and brown into a gorgeous crust. You could choose to flavor the egg beyond its usual richness with: Parmesan Cheese – Shred it right off the block so it melts smoothly. Pecorino Romano and Asiago are two other options you could use. Use either or both. Parsley – I always recommend fresh, but dried works. Thyme, rosemary, and oregano are all popular Italian herbs that would taste great too. Lemon Sauce – A pan butter sauce that starts with sauteed lemon slices and garlic. Other components of the chicken Francaise sauce include: Chicken Stock – To echo the flavors of the cutlets. Feel free to use broth or substitute with a vegetable stock. Dry White Wine – You don’t need anything fancy for this chicken Francese recipe. Try Pinot Grigio, Blanc, or Gris, or a Sauvignon Blanc. Any brut is suitable as well. Flour – To thicken the pan sauce.
Reheat it in a skillet along with any remaining sauce until warmed through. You could follow this with a broil in the oven for 5 minutes or so to bring some life back to the crust. Love this recipe? Share it with the world on Pinterest.
