Chicken Francese (Chicken French) (Francese is the Italian translation for French)
- 1/2 cup all-purpose flour
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 3 eggs
- 4 tablespoons (1/2 stick) butter, divided
- 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness
- 2/3 cup white wine or dry vermouth
- 4 tablespoons lemon juice
Read more at Mr. Food recipe link
- 1 egg, beaten
- 1/2 lemon, juiced
- 1 cup all-purpose flour
- 1 pinch garlic powder
- 1 pinch paprika
- 6 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 1 (14.5 ounce) can chicken broth
- 1 lemon, juiced
- 6 slices lemon, for garnish
- 2 sprigs fresh parsley, for garnish
Quotes from Wiki: Chicken French is a French chicken entree that uses a breaded, egg-dipped and sauteed chicken breast, with a sauce created from sherry, butter, chicken stock, and lemon. The dish is popular in the region surrounding Rochester New York to the point where some have suggested the dish be called "Chicken Rochester". When Italian immigrants arrived in Rochester, they brought their recipes with them, including veal francese except they substituted chicken for the more expensive veal. (NOTE: Italian Veal Piccata aka Veal Francaise)
Another source says that Veal Francese had been popular in the region since the 1950s, but when consumers boycotted veal in the 1970s, area chefs like a James Cianciola successfully substituted chicken. Cianciola credits chefs Tony Mammano and Joe Cairo with bringing the dish from New York City.
2 tablespoons olive oil
2 tablespoons butter
8 veal scallopini
Flour, mixed with salt & pepper (for dredging)
2 eggs and 2 tablespoons water, whisked
1 cup chicken broth (MY NOTE: I would use low sodium chicken broth)
1 lemon, juiced
1 lemon, sliced for garnish
fresh parsley (to garnish)
2 tablespoons butter
Another source says that Veal Francese had been popular in the region since the 1950s, but when consumers boycotted veal in the 1970s, area chefs like a James Cianciola successfully substituted chicken. Cianciola credits chefs Tony Mammano and Joe Cairo with bringing the dish from New York City.
Veal Piccata aka Veal Francaise (Italians substituted chicken because it was cheaper.) This is a modern day recipe from LINK FOR VEAL PICCATA/VEAL FRANCAISE
2 tablespoons olive oil
2 tablespoons butter
8 veal scallopini
Flour, mixed with salt & pepper (for dredging)
2 eggs and 2 tablespoons water, whisked
1 cup chicken broth (MY NOTE: I would use low sodium chicken broth)
1 lemon, juiced
1 lemon, sliced for garnish
fresh parsley (to garnish)
2 tablespoons butter
Chicken Francese isn't as popular as it was in the 1970's and later but here is a link for a restaurant menu in Pittsburgh that has it on the menu
Facebook post below with some interesting info on Chicken Francese FACEBOOK POST
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