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30-Minute Chicken Francese Skillet (lightened)

A lightened take on the classic: egg-dipped chicken cutlets seared golden in one skillet, finished in a bright lemon-butter pan sauce with capers — 30 minutes, about 38g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless, skinless chicken breasts about 3 large, sliced into 6 thin cutlets
  • 1 teaspoon kosher salt divided (1/2 + 1/2)
  • 1/2 teaspoon black pepper divided (1/4 + 1/4)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 large eggs beaten
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter for searing
  • 2 tablespoons unsalted butter for the sauce, added in step 5
  • 1/4 cup dry white wine or additional chicken broth
  • 1 cup low-sodium chicken broth
  • 3 tablespoons fresh lemon juice from 1–2 lemons
  • 1 lemon thinly sliced
  • 2 tablespoons capers drained
  • 2 tablespoons chopped fresh parsley plus more for serving

Equipment

  • Large skillet (12-inch)
  • Two shallow dishes (for flour and eggs)
  • Tongs

Method
 

  1. Slice each chicken breast horizontally into 2 thin cutlets (6 total). Pat dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir the flour, garlic powder, and paprika together in one shallow dish; beat the eggs in a second dish.
  2. Lightly dredge 3 cutlets in the seasoned flour, shaking off every bit of excess, then dip in egg, letting the excess drip off — you want a whisper-thin coating. Heat the olive oil and 1 tablespoon butter in the skillet over medium-high heat until shimmering. Sear the cutlets 3 minutes per side, until golden and cooked to 165°F. Transfer to a plate.
  3. Repeat with the remaining cutlets. (No need to add more oil — a thin film is enough.)
  4. Pour the white wine into the pan and simmer 1 minute, scraping up the browned bits. Add the broth, lemon juice, lemon slices, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; simmer 2 minutes.
  5. Reduce the heat to medium-low and swirl in the 2 tablespoons butter and the capers. Simmer 1–2 minutes, until the sauce is slightly thickened and glossy.
  6. Nest the cutlets back into the sauce, spooning it over the top. Simmer 1–2 minutes to reheat, then shower with parsley. Serve over rice, buttered pasta, or with crusty bread and the lemon slices.

Notes

Food safety: Chicken cutlets to 165°F. The lightened trick: light flour-and-egg coating + less butter, with a broth-based lemon sauce. Leftovers 3 days refrigerated; do not freeze. The wine can be swapped for broth. Protein ~38g/serving estimated from USDA FoodData Central; not lab-tested.