What is the Difference Between Chicken Francese and Chicken Française?
The main difference between Chicken Francese and Chicken Française is primarily in their cultural origins and preparation methods, despite the similar-sounding names:
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Spelling and Origin
- Chicken Francese (with an “e”) is Italian-American, developed within Italian-American communities in the early 20th century
- Chicken Française (with an “a”) is French-inspired with more direct French roots
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Sauce Components:
- Francese: Features a lighter sauce made with lemon juice, butter, and white wine
- Française: Typically has a richer, heavier sauce made with butter, wine, and cream
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Flavor Profile
- Francese: Bright, lemony, and tangy
- Française: Rich, creamy, and savory
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Preparation Method
- Francese: Chicken is dredged in flour and egg before pan-frying
- Française: Chicken is typically sautéed in butter
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Additional Ingredients:
- Francese: Often includes broth and parsley
- Française: Typically includes shallots, mushrooms, and garlic
Despite these differences, there’s considerable confusion between the two dishes, as indicated by the content from Bradley’s Fine Diner, which notes the dish is primarily Italian-American. The blog also mentions that in Italy, you won’t find this dish called “Francese” but rather look for anything labeled “indorato” (meaning “encased in gold”), referring to the golden breading or batter.
According to the HomeDiningKitchen source, while both dishes share similarities, they have distinct differences in their origins, ingredients, and cooking techniques that give each its unique character and flavor profile.
How to prepare the chicken breasts
The key to making the perfect Chicken Francese is in flattening the skinless breasts (which also tenderizes them) with a meat mallet. This makes the chicken breast tender and helps in the cooking process, keeping the breast moist and flavorful.
The chicken breasts should weigh between 4 and 5 ounces each.
Place the boneless, skinless chicken breasts between two sheets of plastic wrap and pound the chicken until the cutlets are about ¼ inch thick.
*If any of the chicken breasts are thicker than half an inch, use a sharp knife to split the chicken breast in half. Think of it as butterflying the breast. You’re just going to cut all the way through to make two cutlets out of one large breast.
How to Make a Beurre Manie
Take pieces of butter and roll them in flour, pushing the flour into the butter. The butter should be just a little soft.
This method can be used to thicken any pan sauce or entree that is saucy.
Remove the chicken Francaise from the oven and serve with the lemon butter sauce.
Serve with your choice of rice, risotto, or mashed potatoes. I like serving a green vegetable with this dish. Asparagus, green beans, or sautéed spinach would go very well, as would a tossed green salad.
The big question is, which spelling is correct? Is it Francaise or Francese? As it turns out, both spellings are correct. This flavorful dish was first served at an Italian-American restaurant in Rochester, New York, as Chicken French. This is not a classic Italian or French dish.
The Francaise sauce is essentially a lemon beurre blanc with an Italian twist, adding garlic to the sauce. It can, however, be made in many different ways, with the key ingredients being butter, white wine, chicken broth, and lemon juice. Garlic or shallots can be added, as well as heavy cream, fresh herbs, and spices.
Yes, they can. The cooked cutlets can be made 3-4 hours ahead of time and kept refrigerated until ready to serve. To reheat the Chicken Francese, place them on a baking sheet in a 350°F oven for 15 minutes or until they reach an internal temperature of 165°F.
Is it Chicken Francaise or Chicken Francese | Let’s Celebrate TV
FAQ
What is the difference between Chicken Francese and chicken Francaise?
The difference between Chicken Francese and Chicken Francaise lies in their cultural origin and preparation method. Chicken Francese is an Italian-American dish, prepared by dipping chicken cutlets in an egg batter and frying them, while Chicken Francaise is a French dish, prepared by sautéing chicken cutlets after dredging them in flour.
Is ‘Francese’ the same as ‘française’ in Italian?
Fun fact: you won’t find ‘Francese’ or ‘française’ on Italian menus for Chicken Francese. Although ‘Chicken Francese’ translates to ‘Chicken French’ in Italian, the exact spelling remains a delightful mystery.
What is Chicken Francaise?
Chicken Francaise is a dish featuring chicken cutlet in a delicious sauce of fresh lemon, dry white wine, and generous heaps of sweet cream butter. It’s an easy-to-follow one-skillet wonder made with simple ingredients. Chicken Francaise is a classic Italian-American creation, born in upstate New York.
Where did Chicken Francese come from?
Chicken Francese, also known as Chicken French, is an Italian-American dish. It is believed to have originated in New York City by Italian immigrants. The preparation method involves coating chicken cutlets in flour, dipping them in an egg batter, and frying them until golden brown.
Does chicken Francaise taste different?
Yes, the taste differs due to the variation in sauces. Chicken Francese has a tangy flavor from the lemon-butter sauce, while Chicken Francaise has a rich and velvety taste due to the lemon-butter-white wine sauce. 2. Can you use either name interchangeably?
What is the difference between chicken Francaise and chicken cutlets?
The cutlets are typically served in a lemon-butter sauce with white wine and chicken broth. This sauce gives the dish a tangy and refreshing flavor. On the other hand, Chicken Francaise is a classic French dish. The name itself translates to “Chicken in the French style” in English.
Is it Chicken Francese or francaise?
The French spelling Chicken Francaise pronunciation is “frahn-SAIZE;” the Italian spelling, Chicken Francese, is pronounced, “fran-CHAY-zay.” If this is your kind of meal, try more of my Italian-inspired chicken dishes: Chicken milanese, chicken scarpariello, chicken vesuvio’s, and New Jersey’s famous, chicken murphy.
What is Francese sauce made of?
The Francaise sauce is essentially a lemon beurre blanc with an Italian twist, adding garlic to the sauce. It can, however, be made in many different ways, with the key ingredients being butter, white wine, chicken broth, and lemon juice. Garlic or shallots can be added, as well as heavy cream, fresh herbs, and spices.
What’s the difference between chicken piccata and Chicken Francaise?
Also known as “Chicken French,” this sauce is similar to piccata (sans capers), but is distinct for its decidedly un-crisp texture—he cutlets are dipped in wet batter rather that dredged in bread crumbs, resulting in an eggy, almost puffy exterior.
Why is it called Chicken Francese?
The term Francese means “French” in Italian so we can deduce that it is chicken made in a French way or using a French cooking method.