Chicken Francese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate breaded and egg-battered chicken cutlets seared golden and finished in a lemon-butter-wine sauce. Restaurant-elegant but simple to execute. Perfect for a quick weeknight or special dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large boneless, skinless chicken breasts (cut in half horizontally to create 4 thin cutlets)
- Salt (to taste)
- Pepper (to taste)
- 3/4 teaspoon garlic powder
- 1/4 cup all-purpose flour (for dredging)
- 2 large eggs (beaten)
- 1 1/2 tablespoons milk
- 3 tablespoons olive oil
- 1 large lemon (2/3 sliced into thin rounds and 1/3 for extra juice)
- 3 tablespoons unsalted butter (divided)
- 5 tablespoons dry white wine
- 1 1/3 cups low-sodium chicken broth
- Fresh parsley (chopped (for garnish))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 602mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 586mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 602MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.