Crispy and bright, its a perfect skillet recipe.

And in this version, the caramelized lemons are the star!

I like to finish things off with chopped fresh parsley for color and added freshness, though its optional.

Chicken Francese in a skillet with a wooden spatula

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Regardless, this dish will transport you straight to your favorite Italian American restaurant.

More Italian American Classics

Chicken Francese

This recipe was developed by Renu Dhar.

Melt 1 tablespoon of the butter in a large skillet over medium heat.

Chicken Francese on a bed of pasta on a plate with a fork

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Arrange the lemon slices in a single layer on the bottom of the skillet.

Cook, undisturbed, until the slices are caramelized around the edges, 3 to 5 minutes.

Transfer the lemon slices to a plate; set aside.

sliced lemons in skillet with melted butter for Chicken Francese recipe

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Wipe the skillet clean and remove from the heat.

Sprinkle the chicken cutlets evenly with salt.

Add the eggs to a shallow bowl and beat.

pan fried chicken drying on a plate of paper towels for Chicken Francese recipe

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Place 1/3 cup of the flour in another shallow bowl.

Heat the oil in the same large skillet over medium heat until shimmering.

While the oil heats, line a large plate with paper towels.

sauce thickening on a skillet, wooden spatula stirring it for Chicken Francese recipe

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Working with two chicken cutlets at a time, lightly dredge the chicken in flour and shake off excess.

Dip in the egg mixture, letting excess drip off.

Carefully discard the hot oil and wipe the skillet clean.

chicken francese recipe in a cast iron skillet with a wooden spatula on a table with a stack of plates with forks and a small bowl of minced herbs

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Allow the skillet to cool slightly for 5 minutes.

Melt the remaining 2 tablespoons of butter in the skillet over medium heat.

Add the wine and cook, stirring constantly, until thickened, about 1 minute.

Turn off the heat.

Stir in the lemon zest and parsley, if desired.

Return the chicken to the pan, and top with the caramelized lemon slices.

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