Delish editors handpick every product we feature. We may earn commission from the links on this page.

Chicken Francese (or Francaise as some folks spell it) is something that anyone that grew up going to a classic "red-sauce joint" will hold dear to their hearts. These restaurants and bastions of Italian-American cuisine like eggplant parm and fettuccini alfredo, exist all over the country and offer comforting, delicious versions of the classics.

Francese is a preparation (much like Milanese) that can be used with all types of meat and seafood from shrimp to veal. For chicken it involves dredging cutlets in flour and beaten egg, creating a pseudo batter. The cutlets are then pan-fried and made crispy, albeit temporarily. See chicken Francese is one of those dishes that epitomizes "crispy gone soggy" - a texture sensation that is one of my absolute favorites. In this case, the chicken becomes "soggy" because you finish them by simmering in a rich, lemony sauce that will knock your socks off.

It might seem strange but it is such an iconic flavor/texture combination. Also, it is very easy to make and comes together in under an hour. What could be better?!

To complete your Italian feast serve this chicken up with fresh garlic bread and a simple salad topped with red wine vinaigrette. 

If you have any leftovers, store them in the refrigerator in an air-tight container for up to 4 days.  Luckily this dish is used to being a tad soggy and lends itself well to being reheated in the microwave.

If you tried this Italian-American staple, let us know by rating and commenting below!

boneless skinless chicken breasts (about 1 ¼ lbs), cut in half lengthwise

canola or peanut Oil, for frying

unsalted butter, cut in tablespoons

Chopped fresh parsley, for serving