Italian-American · main

Chicken Francese

Chicken Francese reads umami 6.8, richness 6.4 and citrus 5.2 on Palate's 0–10 flavor X-ray — a Italian-American main, about 16 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.5 / 10
• Sweet & Fruity — 2.7 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 6.9 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 6.8 · Richness 6.4 · Citrus 5.2 · Salinity 4.7 · Sourness 4.6 · Allium 3.4 · Funk & Ferment 2.4 · Fruity 2.4 · Herbaceous 2.2 · Nutty 1.9 · Floral 1.4 · Warm Spice 1.4 · Sweetness 1.2 · Bitterness 1.1 · Earthy 1.0 · Heat 0.8

What's in it (13)

• boneless chicken — 680 g
• salt — 5 g
• black pepper — 3 g
• all-purpose flour — 91 g
• eggs — 300 g
• parmesan cheese — 28 g
• flat-leaf parsley — 11 g
• olive oil — 54 g
• unsalted butter — 68 g
• garlic — 9 g
• dry white wine — 177 g
• low-salt chicken broth — 237 g
• lemon juice — 79 g

Time & effort: about 16 min · effort: involved

Nutrition (per 100 g, engine-estimated): 123.2 kcal, 15.5 g protein, 6.8 g fat, 5.4 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the chicken cutlets dry and season on both sides with the salt and pepper; place 1/2 cup of the flour in a shallow dish and dredge each cutlet, shaking off the excess, until lightly and evenly coated.
2. In a second shallow dish, whisk the eggs with the Parmesan and 2 tablespoons of the parsley until smooth and pale yellow.
3. Dip each floured cutlet into the egg mixture, letting the excess drip back into the dish, so the coating stays thin and even.
4. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat until shimmering; working in batches so you don't crowd the pan, cook the cutlets until deeply golden on the first side, 2 1/2 to 3 minutes, then flip and cook until golden and the thickest cutlet reads 165°F, 2 to 2 1/2 minutes more. Transfer to a plate.
5. Reduce the heat to medium, add the garlic to the same skillet, and sauté, stirring constantly, until fragrant but not browned, about 30 seconds.
6. Pour in the wine, scraping up the browned bits from the bottom of the pan, and simmer until reduced by half, 3 to 4 minutes.
7. Stir in the broth, lemon juice, lemon slices, and the remaining 1/4 cup flour whisked smooth with a splash of the broth; simmer until the sauce is lightly thickened and coats the back of a spoon, 4 to 5 minutes.
8. Remove the skillet from the heat and whisk in the remaining 3 tablespoons of butter a tablespoon at a time until the sauce turns glossy and slightly creamy.
9. Return the chicken cutlets and any accumulated juices to the skillet, spoon the sauce over the top, and simmer gently just until the chicken is warmed through, 1 to 2 minutes.
10. Stir in the remaining parsley, taste the sauce and adjust with more salt if needed, and plate the cutlets with the lemon sauce spooned generously over top.

Dishes with a similar flavor shape

• Veal Piccata — Italian-American
• Pork Tenderloin Saltimbocca — Italian-American
• Skillet Chicken Piccata — Italian-American
• Crispy Chicken Cutlets with Lemon Butter Sauce — American
• Chicken Piccata Pasta — Italian-American

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.