Flounder Francaise or Chicken Francaise
Delight your taste buds with the classic elegance of Flounder Francaise or Chicken Francaise, a dish that shines with its rich, lemony sauce and golden, tender protein. Whether you choose to use delicate flounder fillets or hearty chicken cutlets, this recipe combines a light egg and Parmesan coating with a buttery, tangy sauce featuring dry white wine, chicken broth, and fresh lemon juice. Perfectly seared and simmered to perfection, each bite bursts with flavor while the vibrant garnish of parsley and lemon slices adds a fresh finishing touch. Ready in just 35 minutes, this versatile dish makes a sophisticated dinner option that pairs beautifully with creamy mashed potatoes, fluffy rice, or a crisp green salad. Perfect for family meals or special occasions, this Francaise recipe combines simplicity and restaurant-quality taste in every bite.
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Recipe Information
Ingredients
- 4 pieces Flounder fillets or chicken cutlets
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 large Eggs
- 2 tablespoons Grated Parmesan cheese
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 cups Chicken broth or fish stock
- 0.5 cups Dry white wine
- 0.25 cups Fresh lemon juice
- 4 slices Lemon slices
- 2 tablespoons Chopped fresh parsley
Instructions
Prepare the flounder fillets or chicken cutlets by patting them dry with paper towels.
In a shallow dish, mix the flour, salt, and black pepper together. Set aside.
In another shallow dish, whisk together the eggs and Parmesan cheese until well combined.
Dredge each fillet or cutlet first into the flour mixture, shaking off any excess, then dip into the egg mixture, ensuring it is completely coated.
Heat a large skillet over medium heat and add 2 tablespoons of butter and 2 tablespoons of olive oil.
Once the butter is melted and the skillet is hot, add the floured and egg-dipped fillets or cutlets to the skillet. Avoid overcrowding; cook in batches if necessary.
Cook for about 3-4 minutes per side until golden brown and cooked through. Remove from skillet and set aside on a plate lined with paper towels.
In the same skillet, add the remaining 2 tablespoons of butter and let it melt over medium heat.
Pour in the chicken broth (or fish stock), white wine, and lemon juice, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
Simmer the sauce for 3-4 minutes until slightly reduced.
Add the cooked fillets or cutlets back into the skillet and spoon the sauce over them.
Garnish with lemon slices and fresh parsley.
Serve immediately with your choice of sides, such as mashed potatoes, rice, or a fresh green salad.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 4156 mg | 181% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 23.3 mcg | 116% | |
| Calcium | 363 mg | 28% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1930 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
