Francese, Please

Egg-battered chicken cutlets with lemon-butter wine sauce and angel hair

Tender egg-battered chicken cutlets in a glossy lemon-butter wine sauce, served with lightly dressed angel hair. The method stays classic enough to taste like Francese while remaining practical for a two-person dinner.

Equipment Needed

• Large skillet
• Large pot
• 2 shallow dishes
• Meat mallet or rolling pin
• Whisk
• Instant-read thermometer

Francese, Please

Tender egg-battered chicken cutlets in a glossy lemon-butter wine sauce, served with lightly dressed angel hair. The method stays classic enough to taste like Francese while remaining practical for a two-person dinner.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 2 Servings

Course: Entrees

Cuisine: Italian-American

Ingredients Method

Ingredients

  

Chicken

• 1 large boneless skinless chicken breast halved horizontally into 2 cutlets and pounded to 1/4-inch
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 tablespoon grated Parmesan
• 1 tablespoon water
• 1 1/2 tablespoons olive oil

Francese Sauce

• 2 tablespoons unsalted butter divided
• 2 cloves garlic minced
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest
• 1 1/2 tablespoons chopped flat-leaf parsley divided
• Kosher salt and black pepper to taste

Angel Hair

• 6 oz angel hair pasta
• 1 tablespoon unsalted butter
• 1 small garlic clove finely minced
• 1/2 tablespoon fresh lemon juice
• 1 tablespoon chopped flat-leaf parsley
• Reserved pasta water as needed

For Serving

• Lemon wedges
• Freshly grated Parmesan (optional) optional

Method

 

1. Season the two chicken cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put 1/4 cup flour in one shallow dish. In a second dish, whisk 2 eggs with 1 tablespoon Parmesan and 1 tablespoon water.
2. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Dredge each cutlet in flour, shake off the excess, then coat in the egg mixture. Cook 3 to 4 minutes per side, until golden and 165°F. Transfer to a plate.
3. Cook 6 ounces angel hair in well-salted water until just shy of al dente. Reserve 1/4 cup pasta water, then drain.
4. Reduce the skillet to medium. Melt 1 1/2 tablespoons butter, add 2 minced garlic cloves, and cook 30 seconds. Add 1/4 cup white wine and simmer 1 to 2 minutes. Add 1/2 cup broth, 2 tablespoons lemon juice, 1/2 teaspoon zest, and 1 tablespoon parsley. Simmer 3 to 4 minutes.
5. Take the skillet off the heat and whisk in the remaining 1/2 tablespoon cold butter. Add 1 to 2 tablespoons reserved pasta water if needed for a glossy, spoonable sauce.
6. Toss the angel hair with 1 tablespoon butter, 1 small minced garlic clove, 1/2 tablespoon lemon juice, 1 tablespoon parsley, and a splash of pasta water.
7. Return the chicken to the sauce for about 1 minute. Divide the pasta between two plates, top with chicken, spoon over the sauce, and serve with lemon wedges.

How to Know It's Done

• Chicken: 165°F. Sauce: lightly reduced and glossy, not thick like gravy.

Cook's Notes

• Finish the pan sauce with cold butter off heat so it emulsifies instead of separating.