Prepare Chicken: Start by butterfly-cutting the boneless skinless chicken breasts into even cutlets, ensuring they cook uniformly. Season each side with kosher salt and black pepper, then dredge them in all-purpose flour, shaking off any excess.

Coat Chicken: In a shallow bowl, whisk together the large eggs and milk or half-and-half until fully combined. Dip each flour-coated chicken cutlet into the egg mixture, ensuring it’s evenly coated.

Cook Chicken: Heat a large skillet over medium heat and add the vegetable oil and 1 tablespoon of salted butter. Once the butter is melted and begins to foam, carefully add the chicken cutlets to the skillet without overcrowding. Cook for about 4-5 minutes per side or until golden brown and cooked through, reaching an internal temperature of 165°F.

Make Sauce: In the same skillet, toss in the chopped shallot and sauté for about 2 minutes or until softened. Then, deglaze the pan with the dry white wine, scraping up any flavorful bits, and allow it to simmer for another 2 minutes until slightly reduced.

Finish Dish: Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the sauce to thicken slightly. Return the golden chicken cutlets to the skillet, spooning the savory lemon-butter sauce over them.

Serve & Enjoy: Plate your Chicken Francese with a sides of buttery mashed potatoes, rice, or pasta, and squeeze fresh lemon over the dish before serving.