Emily Carter
Chicken Francese (or Chicken Française, Chicken Francois, or Chicken French) is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and sherry or white wine sauce. The dish is popular in the region surrounding Rochester, New York, where it is known as Chicken French. The dish is said to have originated with first-generation Italian immigrants who brought their recipes for veal francese to America and substituted chicken for the more expensive veal. The dish is similar to Chicken Milanese, which uses a breadcrumb coating instead of flour, and Chicken Piccata, which includes capers in the sauce.
| Characteristics | Values |
|---|---|
| Dish | Chicken Francese/Chicken Française |
| Origin | Italian-American |
| Original Dish | Veal Francese |
| Original Dish Ingredient | Veal |
| Substitute Ingredient | Chicken |
| Reason for Substitute Ingredient | Veal was more expensive |
| Chicken Part Used | Chicken breast |
| Chicken Preparation | Pounded thin, dredged in flour, dipped in egg, pan-fried |
| Sauce | Lemon-butter and white wine sauce |
| Sauce Preparation | Lemon slices fried, butter added, flour added, white wine added, chicken broth added, lemon juice added, seasoned |
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What You'll Learn
Chicken francese is seasoned flour, milk and eggs
Chicken Francese, also known as Chicken Française, Chicken Francois, or Chicken French, is an Italian-American dish. It is made with flour-dredged, egg-dipped, and sautéed chicken cutlets. The dish is especially popular in the region surrounding Rochester, New York, where it is commonly referred to as Chicken French.
Chicken Francese is typically prepared with seasoned flour, milk, and eggs. The chicken is dredged in flour, dipped in a mixture of milk and eggs, and then pan-fried, resulting in a golden crust with excellent sauce-clinging capabilities. The milk and eggs form a batter that coats the chicken, ensuring a crispy texture and a golden colour when fried. The flour, on the other hand, serves multiple purposes. Firstly, it is used to thicken the sauce, creating a richer and more luscious consistency. Secondly, it is utilized as a coating for the chicken before dipping it in the egg mixture. This double coating process enhances the adhesion of the egg batter to the chicken, resulting in an even and crispy crust.
The process of preparing the chicken for Chicken Francese involves several steps. Firstly, the chicken breasts are cut horizontally into thin steaks or cutlets. This can be achieved by pounding the chicken breasts to an even thickness using a meat mallet or a similar tool. The chicken is then seasoned with salt and pepper on both sides. Next, the flour is mixed with salt and pepper on a plate or in a shallow bowl. The milk and eggs are whisked together in a separate bowl to create a smooth batter. Each piece of chicken is then carefully dredged in the flour mixture, shaking off any excess. Subsequently, the chicken pieces are dipped into the egg batter, ensuring both sides are coated, before allowing any excess batter to drip off.
The coated chicken is then ready for frying. A combination of oil and butter is typically used for frying, with a ratio of 2:1 oil to butter. A non-stick pan is recommended for optimal results. The chicken is placed in the pan and cooked until golden brown and cooked through, usually for about 4 minutes per side. Once cooked, the chicken is set aside and kept warm while the sauce is prepared in the same pan. This convenient one-pan method simplifies the cooking process and minimizes cleanup.
The sauce for Chicken Francese is a key component, contributing to its distinctive flavour. It is a lemon-butter and white wine sauce, often with a splash of chicken broth or stock. To prepare the sauce, butter is melted in the pan, and lemon slices are added and cooked briefly before being removed. Additional butter and flour are then added, creating a roux, which thickens the sauce. White wine is poured into the roux, followed by chicken broth, and the mixture is simmered until thickened. Lemon juice is stirred in, and the sauce is seasoned with salt and pepper to taste. Finally, the chicken is returned to the pan, and the sauce is spooned over it. The dish is often garnished with parsley and served with sides such as sautéed vegetables, potatoes, or a chunk of crusty bread.
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Chicken Francese is dredged in egg and pan-fried
Chicken Francese, also known as Chicken Française, Chicken Francois, or Chicken French, is an Italian-American dish. It is made by dredging chicken cutlets in flour and egg before pan-frying them, resulting in a crispy, golden crust. The process of dredging in egg involves dipping the chicken into a mixture of eggs and milk, allowing the excess to drip off, and then frying it. This technique ensures that the chicken is evenly coated and contributes to the formation of a delicious crust.
The chicken is typically cut into thin slices or pounded to an even thickness before dredging and frying. This step is crucial for achieving the desired texture and ensuring even cooking. The use of a meat mallet or a heavy pan can help achieve the desired thickness.
After dredging the chicken in flour and shaking off the excess, it is then dipped in the egg mixture. This step ensures that the egg adheres well to the chicken and creates a crispy texture. The chicken is then carefully placed in hot oil or butter in a pan and fried until golden brown. The frying process gives the chicken a beautiful golden colour and a crispy exterior.
The egg dredging and pan-frying technique used in Chicken Francese is a unique aspect of this dish. It creates a delicious crust that pairs perfectly with the accompanying sauce. The sauce, typically a lemon-butter or white wine sauce, enhances the flavour of the chicken and provides a tangy and buttery complement to the crispy texture of the chicken.
Chicken Francese is a popular dish in Italian-American cuisine and is especially well-known in the region surrounding Rochester, New York. It is a favourite among many due to its crispy chicken and light, tangy sauce. The combination of dredging in egg and pan-frying results in a unique texture and flavour that has made Chicken Francese a beloved dish for many.
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Chicken Francese is cooked in white wine sauce
Chicken Francese, also known as Chicken Française, Chicken Francois, or Chicken French, is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. The dish is cooked in a white wine sauce, which is created by first melting butter in a pan and then adding lemon slices. After cooking the lemon slices for a few minutes, they are removed from the pan, and more butter and flour are added and whisked together. White wine is then poured into the mixture and left to simmer, to which chicken broth is added, and the sauce is cooked until thickened. Finally, the chicken is returned to the pan and spooned with the lemon butter sauce, and the dish is served with the lemon slices and parsley as garnish.
The white wine sauce is an important component of the Chicken Francese dish, providing a subtle brightness to the dish without being overly winey or lip-puckeringly sour. The wine is reduced to cook out the alcohol, and the sauce is thickened with flour to create a savoury flavour. The chicken is dredged in flour, dipped in egg, and fried, resulting in a lovely golden crust that soaks up the sauce. The chicken is typically cut into thin steaks or cutlets to ensure even cooking.
The origin of the Chicken Francese dish is debated, with some claiming it originated with first-generation Italian immigrants who substituted chicken for veal in the traditional veal francese dish. Others believe it was invented much later in Rochester, New York, where it is known as Chicken French. The dish is now a classic Italian-American dish found in many restaurants in the New York metro area and is often served with rice pilaf, garlicky spinach, or crusty bread.
Chicken Francese can be easily adapted to suit different tastes and dietary requirements. For a gluten-free option, the flour can be substituted with almond flour, chickpea flour, or a gluten-free flour blend. For those who prefer a bolder flavour, herbs such as rosemary, thyme, basil, or tarragon can be added to the sauce. Heavy cream can also be added to the sauce for a different flavour profile, and the lemon can be caramelized to reduce the acidity of the dish.
Overall, Chicken Francese is a versatile and flavourful dish that has become a popular Italian-American staple, showcasing the cultural fusion of Italian and American cuisines.
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Chicken francese is not meant to be frozen
Chicken Francese, also known as Chicken Française, Chicken Francois, or Chicken French, is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. The dish is said to have originated with first-generation Italian immigrants who brought their recipes for veal francese to America and substituted chicken for veal due to its higher cost.
The dish is best enjoyed fresh, with the chicken cutlets or thin-sliced chicken breasts quickly pan-fried to a golden brown and then topped with the savory lemon-butter sauce. The sauce is typically made in the same pan, adding convenience and ease to the cooking process. The key to the dish's success is the combination of crispy chicken and the tangy, buttery sauce, which can be enhanced by using a Meyer lemon for a sweeter flavor.
Chicken Francese is a versatile dish that can be served with a variety of sides. It pairs well with rice pilaf, garlicky spinach, or crusty bread. For a lighter option, it can be served with zucchini noodles or a bed of arugula salad. The dish is also commonly enjoyed with sides such as sautéed mushrooms and onions, air-fried baked potatoes, or roasted cherry tomatoes.
While Chicken Francese is not meant to be frozen, there are some tips to ensure the best results when preparing the dish. It is recommended to use a non-stick pan to prevent the chicken from sticking and burning. Additionally, a combination of oil and butter can be used when frying to prevent the butter from burning. For those who prefer a gluten-free option, the flour can be substituted with almond flour, chickpea flour, or a gluten-free flour blend.
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Chicken Francese is cooked in a non-stick pan
Chicken Francese, also known as Chicken Française, Chicken Francois, or Chicken French, is an Italian-American dish. It is made with flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. The dish is cooked in a non-stick pan, which is recommended for the best possible results.
The chicken is dredged in flour, dipped in a mixture of egg and milk, and then pan-fried to create a golden crust. The use of a non-stick pan ensures that the chicken does not stick to the surface and allows for even cooking. The non-stick pan also makes it easier to clean after cooking, as any residue can be easily wiped away without the need for vigorous scrubbing.
After the chicken is cooked, the sauce is prepared in the same pan. The pan is wiped down with paper towels to remove any black bits from cooking the chicken. Butter is melted in the pan, followed by the addition of flour to create a roux, which thickens the sauce. The use of a non-stick pan ensures that the roux does not stick or burn, allowing for even cooking and easy cleanup.
The wine is then added to the roux and simmered, followed by the addition of chicken broth. The non-stick pan allows for even heating and reduces the risk of the sauce burning or sticking to the pan. The lemon slices are cooked separately in the pan before being added to the sauce, ensuring that they do not stick or burn.
Finally, the chicken is returned to the pan and coated in the sauce. The non-stick pan ensures that the sauce clings to the chicken evenly and allows for easy serving. Overall, the use of a non-stick pan in cooking Chicken Francese provides better heat distribution, easier cleanup, and ensures that the dish is cooked evenly and efficiently.
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Frequently asked questions
Chicken Francese is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce.
Chicken Francaise is another name for Chicken Francese. The dish is sometimes spelt Chicken Française or Chicken French.
First, the chicken is coated in flour, then dipped in egg, and finally pan-fried. Next, the sauce is made in the same pan, using butter, lemon, wine, and chicken broth. The chicken is returned to the pan and coated in the sauce.
Chicken Milanese tends to use a breadcrumb coating, whereas Chicken Francese uses flour, milk, and eggs. Milanese typically does not have a sauce and is served with a salad.
Chicken Francese likely originated with first-generation Italian immigrants on the East Coast of the US, who adapted the recipe from Veal Francese. However, some believe the dish was invented later in Rochester, New York, where it is known as Chicken French.
