Chicken Francese

cooking-time10 min cooking-servings2 SERVINGS


  • 2-4 pcs Sadia 1-by-1 Chicken Fillet, thawed (depending on size)
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 2 eggs
  • 2 tbsp vegetable oil
  • 1/2 a lemon sliced into thin rounds, seeds removed
  • 1/2 cup low sodium chicken broth
  • 1/2 tbsp freshly squeezed lemon juice
  • 1/2 tbsp all-purpose flour
  • 1 tbsp unsalted butter
  • 1 tbsp chopped parsley, for garnish


  1. In a shallow plate, whisk flour, salt and pepper to combine. In another shallow plate, whisk the eggs
  2. Place each piece of chicken between 2 pieces of parchment paper and lightly pound with the flat side of a meat mallet until about 1/4-inch in thickness. Repeat for all pieces
  3. Dredge cutlets in the flour mixture, fully coating both sides and shaking off any excess. Then coat them in the egg mixture
  4. Heat oil in a large skillet over medium-high heat. Add chicken into the skillet and cook until lightly browned, about 3 minutes per side. Place on kitchen towels to drain any excess oil
  5. Clean the skillet of any excess oil. Add lemon slices and cook until fragrant and slightly charred, about 30 seconds per side. Melt butter and add flour
  6. Cook flour for 30 seconds to remove the floury taste. Then whisk in the broth, lemon juice, and season with some salt and pepper. Simmer until slightly reduced, for about 2 minutes
  7. Return the chicken to the skillet and simmer for another 3 to 4 mins. Garnish with parsley before serving. Enjoy!

One by One Chicken Fillet

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