
Chicken Francese is a classic Italian-American dinner made with thin chicken cutlets, a delicate egg coating, and a silky lemon white wine sauce. This version is bright, buttery, and ready fast, making it an excellent choice for an elegant weeknight meal.
Slice each chicken breast in half horizontally to make 4 thin cutlets. Pat them dry with paper towels so the coating sticks evenly.
In a shallow bowl, whisk the eggs and milk until smooth. In a separate plate or shallow dish, combine the flour, salt, and black pepper.
Lightly dredge each chicken cutlet in the seasoned flour, shaking off any excess. Dip the floured chicken into the egg mixture so it is evenly coated.
Heat the olive oil in a large nonstick skillet over medium-high heat. When the oil is hot, add the chicken in a single layer.
Cook the chicken for about 3 minutes on the first side until lightly golden. Turn, reduce the heat to medium, and cook for 3 to 4 minutes more, or until the chicken is cooked through and reaches 74C/165F. Transfer to a plate.
Add the lemon slices to the same skillet and cook for about 1 minute, turning once, until slightly softened and lightly caramelized. Remove and set aside with the chicken.
Carefully wipe the skillet clean with paper towels to remove any dark bits so the sauce stays smooth and bright.
Set the skillet over medium heat and melt the butter. Sprinkle in the remaining flour from the dredging mixture and stir for about 1 minute to cook off the raw flour taste.
Slowly pour in the chicken stock while stirring constantly until smooth. Add the white wine and a pinch of salt, then simmer for 3 to 4 minutes until the sauce thickens lightly and becomes glossy.
Return the chicken and lemon slices to the skillet. Spoon the sauce over the top and let everything warm through for 1 minute. Finish with chopped parsley and serve immediately with all of the sauce.
If you prefer not to cook with wine, replace it with more chicken stock plus a small squeeze of lemon juice. Do not overcrowd the pan or the coating can turn soggy instead of lightly golden. Leftovers keep well in the refrigerator for up to 2 days; reheat gently so the sauce does not separate.