If you prefer thinner cutlets, you can slice the chicken breasts horizontally before cutting them into pieces; just reduce the bake time slightly and start checking for doneness around 25 minutes total.
For a slightly richer flavor, you can use a creamy Caesar dressing instead of creamy Italian as long as you still season with lemon pepper for that bright, francaise-style lemon flavor. If you like more sauce for serving over pasta or rice, increase the Italian dressing to 1 1/2 cups and add an extra teaspoon of lemon pepper.
Plated chicken francaise served with buttered noodles
For a lighter dish, use chicken breasts and trim off all visible fat; for a juicier, more forgiving bake, use boneless, skinless thighs.
Food safety tips: Always wash your hands, cutting board, and utensils thoroughly after handling raw chicken. Make sure the chicken reaches an internal temperature of 165°F (74°C) measured in the thickest piece before serving.
Do not reuse any leftover marinade from the raw chicken unless it has been fully cooked in the baking dish. Store leftovers in an airtight container in the refrigerator and eat within 3 to 4 days, reheating until hot all the way through.
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