Best Chicken Francaise Recipe

Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper.

Place ½ cup of flour in a shallow dish for dredging. In another shallow dish, beat the eggs with the pecorino Romano.

Heat the olive oil and 3 tablespoons butter in a large skillet over medium heat.

Dredge each chicken cutlet in flour, shaking off excess, then dip into the egg mixture to coat and immediately transfer it to the pan.

Working in batches, sauté the chicken until golden brown and cooked through, about 3 minutes per side depending on thickness.

Transfer the cooked cutlets to a baking sheet or casserole dish and hold in a 200°F oven while you make the sauce.

Lower the heat in the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Do not let the garlic brown.

Whisk in 2 tablespoons flour and cook for about 1-2 minutes to make a light roux. Do not let the flour brown.

Slowly pour in the stock while whisking, then turn the heat up to medium and let simmer until slightly thickened, about 5 minutes. It should coat the back of a spoon.

Stir in the lemon juice, then season with salt and pepper to taste.

Turn off the heat, then whisk in the remaining 3 tablespoons of cold butter until the sauce is glossy and emulsified. Stir in the parsley.

Transfer the chicken to a serving platter. Pour the sauce over top, sprinkle with more fresh parsley, and serve immediately with lemon wedges on the side.