How Do You Make Italian Chicken Francese?
Although “Francese” is Italian for “In the French manner,” this dish is purely an Italian/American creation that evolved from the authentic Italian Chicken Piccata, except Francese cutlets are dipped in flour and egg before sautéing. Chicken Francese is served in a light lemon sauce, while Chicken Piccata is served in a lemon-caper sauce (see Resources). The following recipe is for the traditional Italian Chicken Francese. Add salt and pepper to the flour and dredge the chicken cutlets on both sides. Shake off the excess flour and then dip the cutlets into the egg mixture. Let the excess egg drip off and return to the flour again to coat on both sides. Coat a 10 to 12 inch saucepan with a layer of olive or canola oil and place on medium heat. Place each chicken cutlet in the oil and sauté until golden brown on both sides. Be careful not to overcook the chicken. When done, remove the cutlets from the pan and transfer them to a plate. Cover with aluminum foil to keep warm. Pour the oil o
