What's the difference between chicken piccata and chicken francaise?

While both dishes feature chicken in a lemony sauce, there are key differences. Chicken Piccata uses capers and its sauce is thicker, with a more intense lemon flavor. Chicken Francese, on the other hand, has a lighter, egg-battered coating and a more delicate lemon-butter sauce, without capers.

What is chicken francese made of?

Chicken Francese is made with thin chicken cutlets dredged in flour, dipped in a mixture of beaten eggs (sometimes with Parmesan cheese and milk), pan-fried to a golden brown, and then finished with a luscious lemon-butter sauce.

How do you pronounce chicken francese?

Chicken Francese is pronounced "fran-CHAY-zee," with the emphasis on the second syllable. The name reflects the dish's French-inspired cooking method.

Why is it called chicken francese?

The exact origin of the name "Chicken Francese" is uncertain, but it likely refers to the French-style preparation of the chicken. The egg-battered and pan-fried method is similar to that used for dishes like veal francese. It's thought that the dish may have been created by Italian-American immigrants, blending Italian and French culinary influences.

Chicken Francese: 15-Minute Delicious Weeknight Meal

Description

This easy Chicken Francese recipe delivers tender chicken cutlets in a bright, lemony butter sauce. Perfect for a weeknight meal!

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts
1 cup all-purpose flour (or gluten-free blend)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1/4 cup grated Parmesan cheese (optional)
1/4 cup milk or water
1/2 cup olive oil (or vegetable oil)
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth (low sodium preferred)
1/4 cup dry white wine (optional)
1/4 cup fresh lemon juice
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

1. Flatten chicken breasts to 1/4 inch thickness. Season with salt and pepper.

2. Set up dredging station: flour, eggs (with Parmesan and milk), empty dish.

3. Dredge cutlets in flour, then egg mixture.

4. Heat olive oil in skillet over medium-high heat.

5. Cook chicken 3-4 minutes per side until golden and cooked through (165°F). Drain.

6. Melt butter in skillet, whisk in flour, cook for 1 minute.

7. Gradually whisk in chicken broth and wine (if using). Simmer for 5 minutes until thickened.

8. Stir in lemon juice, parsley, salt, and pepper.

9. Return chicken to skillet, coat with sauce. Serve immediately.

Notes

For a crispier coating, ensure hot oil and don’t overcrowd the pan. For gluten-free, use gluten-free flour and check other ingredient labels. Flavor variations include red pepper flakes, different herbs, or a splash of vermouth.

Category: Lunch
Method: Pan-fried
Cuisine: Italian-American

Nutrition

Serving Size: 1/4 of recipe

Keywords: chicken francese, chicken cutlets, lemon butter sauce, easy dinner, weeknight meal, Italian American, pan-fried chicken, gluten free