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Golden brown chicken breasts on a green edged platter with lemon slices, toasted almonds, and chopped parsley.
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5 from 32 votes

Chicken Francese with Toasted Almonds {Pollo alla Francese con Mandorle Tostate

A simple and quick recipe with a rich flavor. Chicken cutlets are dipped in egg, sautéed and finished with lemon, wine, butter and topped with toasted almonds and Italian Parsley
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American-Italian
Servings: 4 people
Calories: 488kcal
Author: Marisa Franca @ All Our Way


  • 2 boneless skinless, chicken breasts (6-8 oz. each) or 12 chicken tenders
  • Kosher salt and black pepper
  • ½ cup all-purpose flour
  • 2 eggs beaten
  • 3 Tbsp. sunflower oil or more if needed
  • ½ cup dry white wine
  • 2 Tbsp. fresh lemon juice
  • 4 Tbsp. unsalted butter
  • ¼ cup slivered almonds toasted ahead of time and set aside
  • 2 Tbsp. chopped fresh Italian flat leaf parsley


  • Slice each breast crosswise into 4 pieces. Gently pound each piece between 2 pieces of plastic wrap to about ¼-inch-thick cutlet using the flat side of a meat mallet, then season with salt and pepper.
  • Place flour in plastic bag and egg into shallow dish.
  • Heat oil in a sauté pan over medium-high heat
  • Dredge the cutlets in flour, shake off excess, then dip into egg, allowing the excess egg to drip off.
  • Place cutlets into preheated oil and sauté until golden on both sides, about 4 minutes total; don't crowd them. You may have to do this in two stages; add more oil if necessary. Remove the browned cutlets from the pan and place them on a platter in a 170F oven to keep warm.
  • Add wine to pan; reduce by half.
  • Squeeze in lemon juice, simmer 1 minute; then swirl in butter.
  • Return chicken to pan and flip to coat with sauce on both sides.
  • Garnish each serving with the toasted almonds and Italian parsley.


  • It is very simple to save money by making your own cutlets. Just remember to make sure the chicken pieces are very moist and that you tap gently with the mallet. You do not want to pound.
  • The technique of the meat mallet is very good when you are using whole chicken breasts because you can make them a more uniform thickness so they cook evenly.


Serving: 4g | Calories: 488kcal | Carbohydrates: 15g | Protein: 30g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 185mg | Sodium: 170mg | Potassium: 575mg | Fiber: 1g | Vitamin A: 1145IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 2.3mg