Chicken Francese, also known as “Italian-style chicken,” is a dish that is typically made by coating chicken cutlets in flour, 

then dipping them in beaten eggs, and finally coating them in breadcrumbs before sautéing or frying them. 

The dish is usually served with a lemon-butter sauce, which is made by combining lemon juice, butter, and white wine.

Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Season the flour with salt and pepper.

Dredge the chicken in the flour, shaking off any excess, then dip it in the beaten eggs, and finally coat it in the breadcrumbs.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. 

Remove the chicken from the skillet and keep it warm.In the same skillet, melt the butter and add the white wine and lemon juice.

Cook for 1-2 minutes, or until the sauce is slightly thickened.Return the chicken to the skillet and spoon the sauce over it. 

Cook for an additional 1-2 minutes, or until the chicken is heated through. Garnish with parsley, if desired, and serve immediately with your choice of side. 

This recipe yields 4 servings of Chicken Francese. This dish is a perfect combination of crispy, juicy chicken with a tangy lemon butter sauce. 

The dish is easy to make at home and can be a perfect meal for a special occasion or for a weeknight dinner.