Step 1

Season the chicken cutlets with salt and pepper on both sides.

Step 2

In a shallow bowl, mix together 1/4 cup flour and garlic powder. In another shallow bowl, whisk together the eggs and milk until well combined.

Step 3

Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip in the egg-milk mixture, coating both sides.

Step 4

Heat olive oil in a large skillet over medium-high heat. Add the coated chicken cutlets and fry for 2-3 minutes per side until golden brown and cooked through. Remove chicken to a plate and set aside.

Step 5

Wipe down the skillet with a paper towel. Melt the butter in the same skillet over medium heat. Whisk in 2 tablespoons flour until it starts to thicken.

Step 6

Add the white wine to the skillet and bring to a boil for 1 minute. Stir in the chicken broth and lemon juice, whisking until the sauce has thickened slightly.

Step 7

Return the chicken cutlets to the skillet and spoon the lemon sauce over them. Garnish with chopped parsley and lemon slices.

Step 8

Serve the Chicken Francese immediately over pasta, rice, or with your favorite sides. Enjoy!