Jo Cooks · by Joanna Cismaru★ 4.6 (148)
Chicken Francese
NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 100%
CARBS 14G9% OF CAL
2G FIBER1G SUGAR11G OTHER
FAT 29G42% OF CAL
8G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin, pan-fried chicken cutlets with a light flour and egg coating finished in a silky lemon butter sauce. Bright, buttery, and elegant yet achievable in about 30 minutes.
mainitalianchicken🍳 skillet
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Nutrition & ingredients
Ingredients
serves 4- ½ cup all-purpose flour
- 1 teaspoon salt (or to taste)
- ½ teaspoon pepper (freshly ground, or to taste)
- 3 large eggs
- ¼ cup vegetable oil
- 4 chicken breasts (boneless and skinless, cut in half lengthwise)
- 1 large lemon (sliced into thin rounds, seeds removed)
- 1 cup chicken broth (low sodium)
- ½ cup white wine (dry)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon all-purpose flour
- 2 tablespoon butter (unsalted)
- 2 tablespoon parsley (chopped, for garnish)
At a glance
PER SERVING · TIME 30M
CAL 31%·PRO 100%
CARBS 14G9% OF CAL
2G FIBER1G SUGAR11G OTHER
FAT 29G42% OF CAL
8G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 948mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1089mg
- Calcium
- 48mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 948MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.