Chicken Francese with Herbs | Rachael Ray | Recipe

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms. You can't get much faster, easier or tastier than this Italian-American classicseasoned chicken cutlets dipped in flour and egg, sauteed and served in a white

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

You can't get much faster, easier or tastier than this Italian-American classic—seasoned chicken cutlets dipped in flour and egg, sauteed and served in a white wine, lemon and butter sauce. Rachael likes to serve the dish, her mom's favorite, with roasted asparagus or thin spears of broccolini. Simply toss the vegetables with shallots, olive oil, salt and pepper, then roast on a sheet pan at 400°F until just brown at the edges.

For more Francese inspiration, check out Rach's Veal Francese and Fish Francese.

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