Chicken Cutlets with Pummelo Wine Sauce

Chicken Cutlets with Pummelo Wine Sauce

This recipe is a riff of the classic Italian dish called Chicken Francasee or Chicken Francaise. It’s usually made with a lemon sauce, but this version uses pummelo, making it a lovely way to enjoy the fruit while it’s in season. A light and refreshing dish, it’s the perfect spring time dinner party with friends.
Course Main Course


  • 1 pummelo about 2 pounds
  • 1 cup all purpose flour
  • 1 large egg
  • 4 thin-cut chicken breast cutlets should be about 1 pound
  • kosher salt
  • freshly ground black pepper
  • 1/4 cup olive oil
  • 1/2 cup Riesling or other sweet white wine
  • 1/2 cup chicken broth
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped fresh parsley


  • Use a sharp knife to peel the pummelo, cutting off as much of the white pith as you can.
  • Now cut the fruit in half, and cut between the membranes to release the flesh segments into a bowl.
  • Squeeze any remaining juice from the pummelo into the bowl, and cut the segments into chunks.
  • Add the flour to a bowl.
  • In a second bowl, add the eggs and about 2 tablespoons of water.
  • Heat 2 tablespoons of the olive oil in a heavy skillet at a medium high setting.
  • Season the chicken cutlets with salt and pepper.
  • Dredge the cutlets in the flour, then in the egg.
  • Transfer them immediately to the skillet. Fry until they’re golden brown, about 3 or 4 minutes on each side. Flip only once to preserve the coating. Repeat until all the cutlets are cooked, using more oil as needed. Set them aside.
  • Add the wine to the skillet. Allow it to come to a boil as you stir, scraping the skillet to add any browned chicken bits. Boil, stirring for about 2 minutes.
  • Add the chicken broth. Boil about 2-3 minutes or until reduced by a bout half.
  • Bring the heat down to a low setting. Add butte, pummelo segments and juice. Cook, stirring, for about 1 minute.
  • Season with salt and pepper as needed.
  • Add the cutlets and cook on low setting for about another 2 minutes.
  • Serve the cutlets with the sauce spooned over them.
  • Sprinkle with parsley to garnish.
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