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Pan-fried fish francaise coated in a buttery lemon wine sauce served over white rice
Nana Kodi

Nana & Uncle Al's Chicken or Fish Francaise

Tender chicken or fish cutlets dredged in seasoned flour and egg, pan-fried to a light golden brown, and simmered in a rich, lemon and white wine butter sauce
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian-American
Calories: 340
Ingredients Equipment Method

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts OR firm, white fish fillets (flounder, cod, or halibut are good choices)
  • 3 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup flour
  • 2-3 each eggs
  • 1/2 cup lemon juice (fresh or bottled)
  • 1/2 cup dry white wine

Equipment

  • 2 bowls one for the seasoned flour, one for the eggs
  • 1 deep-sided pan

Method
 

  1. Portion ingredients
    portioned ingredients for chicken or fish francaise
  2. If chicken breasts are thick, cut in half widthwise first, otherwise pound with tenderizer to thin them out. If you're making fish francaise cut fillets into 3-4 inch pieces
  3. Combine flour, salt and pepper in a bowl or bag, then fully dredge chicken or fish pieces and shake off any excess
    fish or chicken pieces coated in seasoned flour
  4. Beat eggs in a bowl, then dip each chicken or fish piece to fully coat with egg, let any excess egg drip off before cooking
    fish or chicken pieces dipped in beaten eggs
  5. In fry pan on medium-high heat add olive oil and butter. Once butter is melted begin to add each chicken or fish piece and pan fry 2-3 minutes per side until golden brown
    pan-fry fish or chicken pieces in butter and olive oil
  6. set aside cooked pieces until all of the chicken or fish pieces are cooked
    cooked fish or chicken pieces set aside
  7. Place all the cooked chicken or fish pieces back into the fry pan and pour in the lemon juice and white wine. Bring to a boil then lower the heat and let simmer for 3-4 minutes
    cooked fish or chicken pieces in fry pan with white wine and lemon juice sauce
  8. Place the chicken or fish pieces into a serving bowl, pour the sauce from the pan over the chicken or fish. Serve with rice.
    Pan-fried fish francaise coated in a buttery lemon wine sauce served over white rice
    9. kids like to add some ketchup, it adds another layer of flavor to the sauce