Classic Chicken Francese Recipe

Season the chicken breasts with salt and pepper.
Place the flour in a shallow dish. In a separate dish, whisk together the eggs, Parmesan cheese, and garlic powder.
Coat and Fry:

Dredge each chicken breast in the flour, shaking off the excess.
Dip it into the egg mixture, ensuring it’s fully coated.
Heat olive oil or butter in a large skillet over medium heat. Fry the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove and set aside.
Make the Sauce:

In the same skillet, add the chicken broth, white wine (if using), and lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan for added flavor.
Reduce the heat to low and whisk in the butter to create a silky sauce.
Combine and Serve:

Return the chicken to the skillet, spooning the sauce over the cutlets. Let it simmer for 2-3 minutes to absorb the flavors.
Garnish with fresh parsley and serve immediately.
Serving and Storage Tips: