This Easy, Lemony Italian-American Chicken Dish Looks Fancy but Cooks Fast

Serious Eats / Maureen Celestine

Why It Works

Pounding the chicken into thin, even cutlets ensures quick, consistent cooking.
Adding the lemon juice off heat keeps the flavor bright and vibrant.
Swirling cold butter into the reduced pan sauce emulsifies it into a smooth, glossy consistency.

What do the garbage plate, white hots, and chicken Francese have in common? All three hold a prominent place in the culinary lore of Rochester, New York.

Rochester, a mid-sized city in upstate New York with a large Italian-American population, grew around manufacturing and the imaging industry—most famously Kodak—and developed a food culture defined by local classics like this one. The city has long been home to a concentration of Italian-American restaurants, many of them family-run …

Serious Eats / Maureen Celestine

Why It Works

Pounding the chicken into thin, even cutlets ensures quick, consistent cooking.
Adding the lemon juice off heat keeps the flavor bright and vibrant.
Swirling cold butter into the reduced pan sauce emulsifies it into a smooth, glossy consistency.

What do the garbage plate, white hots, and chicken Francese have in common? All three hold a prominent place in the culinary lore of Rochester, New York.

Often simply called chicken French, chicken Francese is strongly associated with Rochester, though its exact origins are debated. Versions appear in Italian-American kitchens across the Northeast and beyond. The name has less to do with France than with a mid-20th-century American habit of borrowing French culinary language to signal refinement, though in this case there is some actual Frenchness to the dish: It likely traces its origins to the French escalope, a term for a thin, pounded cutlet cooked quickly, with that technique adapted and popularized in Italian-American kitchens. This Italian-American dish with faint French roots may be confusing in name, but it’s elegant in practice.

Serious Eats / Maureen Celestine

Chicken Francese is easy to confuse with other cutlet-based dishes, but the distinction matters. Chicken paillard and piccata are typically dredged only in flour and often finished with capers. Chicken Francese, by contrast, is coated in both flour and egg before being pan-fried. That extra egg layer creates a tender, lightly custardy exterior—one that clings to the lemony sauce instead of letting it slide off—giving the dish its signature richness.

With the chicken sliced thin and pounded evenly, the cutlets cook through in just a few minutes per side, browning gently without drying out. The technique delivers tenderness and richness without the commitment of breading or deep frying—one reason chicken Francese feels restaurant-worthy but works just as well on a weeknight at home.

Serious Eats / Maureen Celestine

Once the chicken is out of the pan, the sauce comes together in the same skillet. Lemon slices are briefly cooked in butter until they lightly caramelize, adding subtle complexity. Shallot goes in next, followed by white wine and chicken broth to form a base that thickens just enough to coat the back of a spoon. Off heat, lemon juice perks the sauce up, and a final knob of cold butter gives it sheen and silkiness. The warm cutlets go back in and get spooned with the sauce, finished with the caramelized lemon slices on top.

Chicken Francese feels polished but relies on familiar ingredients and a short timeline. While it’s no trip to Paris, it comes together quickly, tastes rich and lively, and feels special enough for a date night.

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4 boneless, skinless chicken breasts (about 6 to 8 ounces each) (see notes)

Kosher salt

Freshly ground black pepper

1 cup all-purpose flour (4 1/2 ounces; 128 g), plus 1 1/2 tablespoons (12 g)

4 large eggs

3 tablespoons (45 ml) whole milk

Neutral oil, such as vegetable oil, for frying

2 tablespoons unsalted butter (28 g), plus 1 tablespoon chilled (1/2 ounce; 14 g)

1 medium lemon, cut into 1/8-inch rounds, plus 2 tablespoons (30 ml) fresh lemon juice from 1 lemon

1 medium shallot (about 65 g), finely chopped

1 cup (240 ml) homemade chicken stock or store-bought low-sodium chicken broth

1/2 cup (120 ml) dry white wine

1/4 cup (10 g) chopped fresh parsley leaves

Working with one chicken breast at a time, place chicken on a cutting board. Hold it steady with the palm of your non-cutting hand and use a sharp knife to slice horizontally into two even cutlets. Repeat with remaining breasts. Cover cutlets with plastic wrap and use a meat mallet or rolling pin to pound them to about 1/4-inch thickness.