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You can't get much faster, easier or tastier than this Italian-American classic—seasoned chicken cutlets dipped in flour and egg, sauteed and served in a white wine, lemon and butter sauce. Rachael likes to serve the dish, her mom's favorite, with roasted asparagus or thin spears of broccolini. Simply toss the vegetables with shallots, olive oil, salt and pepper, then roast on a sheet pan at 400°F until just brown at the edges.

For more Francese inspiration, check out Rach's Veal Francese and Fish Francese.


For the Dry Herb Blend:
  • 1 tablespoon fine sea salt
  • 1 teaspoon each crushed rosemary, sage and thyme
  • 1 teaspoon white pepper
To Prepare:
  • 3 chicken breasts, halved horizontally into 6 cutlets (lightly flatten with a mallet, if necessary, for even thickness)
  • 4 eggs
  • About 1/3 cup milk
  • About 3 tablespoons each EVOO and vegetable/canola/frying oil
  • 1 rounded cup AP flour
  • 4 tablespoons butter
  • 1 lemon, thinly sliced, plus juice of 1 small lemon
  • 1 cup white wine
  • 1 cup chicken stock
  • About ½ cup chopped chives and parsley, combined


Serves: 4


For the dry herb blend, mix the ingredients. 

To prepare, season cutlets with herb blend on both sides. 

Whisk up eggs and milk in shallow dish. 

Heat oils in large skillet over medium to medium-high heat. 

Rachael Ray Hard Anodized Nonstick Frying Pan with Helper Handle

Rachael Ray Hard Anodized Nonstick Frying Pan with Helper Handle

Rachael Ray

 Dredge the chicken in flour, then coat in egg mixture and cook cutlets until puffed and golden, 5 to 6 minutes. Transfer to warm metal tray and add butter to pan. Brown lemon slices a bit, then add wine and lemon juice and reduce to thicken and sweeten. Add stock and reduce by half, 5 to 6 minutes more. Add chicken back to pan and warm through. Top with herbs.