Restaurant-Style Chicken Francese

A fresh take on my restaurant-style chicken francese! Capers, lemon, and basil in this beautifully created recipe that most people will argue is too similar to a picatta.

5 from 1 vote

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Italian

Servings servings

Calories 400 kcal

Equipment

1 large saucepan

Ingredients

2 chicken breasts, sliced thin
2 lemons
1 tablespoon capers
3 cloves garlic, minced
1 shallot, chopped
2 tablespoon parsley, chopped
½ cup white wine
1 cup chicken broth
½ cup olive oil
1 cup flour
2 tablespoon garlic powder
2 eggs
½ cup parmesan cheese
2 teaspoon salt
handful of basil
2 tablespoon butter

Instructions

Start by combining flour and garlic powder on a large plate. Then combine eggs, parmesan, and 1 teaspoon salt in a large bowl. Dip the sliced chicken in the batter and then dredge in the flour.
In a large saucepan fill the bottom of the pan with olive oil, about a ¼ cup, maybe more. Heat the oil to medium heat. Then place the cutlets in the pan, careful not to overcrowd. Work in batches. Fry the chicken for about 4 minutes per side or until golden brown. Add more olive oil as necessary.
If oil still remains in the pan, add the shallots and saute for 4 minutes or until soft. If there isn't enough oil remaining, add another tbsp. Once the shallots are soft, add the garlic and capers and saute for another 1-2 minutes. Squeeze in the juice from 1 lemon and add the wine. Bring to a simmer and reduce by half, or until there is a trail left behind when you drag a spoon through.
Once the sauce has thickened, add the chicken broth and simmer low for 10 minutes. Then stir in 2 tablespoon butter. Pour the sauce over the chicken and garnish with parsley, basil, and sliced lemon.

Notes

It is important not to dredge the chicken in advance. The flour will soak right into the chicken and it will look like it is no longer even battered. You will get the crispiest results from frying if you dredge and then fry immediately.

The best way to fry the cutlets is to not overcrowd. Work in batches or you'll have steamed chicken.

Nutrition

Calories: 400kcal

Keyword chicken francese