Have you ever heard of Chicken French? If you’re not from Rochester New York chances are this delicious dish might be new to you. I’ve been cooking Italian-American recipes for years, and this regional specialty deserves way more attention than it gets!
Chicken French (also called Chicken Francese, Chicken Française, or Chicken Francois) is a popular Italian-American dish consisting of flour-dredged, egg-dipped, sautéed chicken cutlets served with a distinctive lemon-butter and sherry or white wine sauce. It’s simple yet incredibly flavorful, and has an interesting history that’s worth exploring.
The Rochester Connection
What makes Chicken French particularly fascinating is its strong association with Rochester, New York. In fact, the dish is so popular in that region that it’s commonly known as “Chicken French” there, rather than Chicken Francese. Some local food enthusiasts have even suggested renaming it “Chicken Rochester” to acknowledge its significance to the area’s culinary identity.
But how did this dish become such a Rochester staple? Let’s dive into its origins
Origins of Chicken French
Despite being well-established in Italian-American cuisine, Chicken Francese doesn’t have classical Italian roots There are no historical written recipes that clearly mark the origin of this dish, though veal piccata seems to be its closest Italian relative.
There are two main theories about the dish’s origins:
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The Immigrant Theory: Some culinary historians, like John Mitzewich, believe the dish originated with first-generation Italian immigrants who adapted their recipe for veal francese (vitello francese) by substituting the more affordable chicken for expensive veal.
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The Rochester Theory: According to the Democrat and Chronicle (a Rochester newspaper), Chicken French is a more recent creation. They claim that vitello francese appeared in New York City after World War II, and chefs Tony Mammano and Joe Cairo brought the dish to Rochester in the 1950s as “Veal French.” When consumers boycotted veal in the 1970s, local chefs like James Cianciola of the Brown Derby Restaurant successfully substituted chicken. Cianciola later published a cookbook featuring these “French” dishes.
Whichever origin story is accurate, one thing’s for sure – this dish represents the beautiful evolution of Italian cuisine in America.
Chicken French vs. Chicken Francese vs. Chicken Française
The naming can get confusing because there are several spellings and variations of this dish. Here’s a quick breakdown:
- Chicken French: The name commonly used in Rochester, NY
- Chicken Francese: The Italian-American spelling (with an “e”)
- Chicken Française: The French spelling (with an “a”)
Despite the different spellings, when you’re talking about the Rochester specialty and Italian-American dish, they’re essentially the same recipe. However, there are some distinctions between the Italian-American “Francese” and the French-inspired “Française”:
| Feature | Chicken Francese (Italian-American) | Chicken Française (French) |
|---|---|---|
| Sauce | Lemon juice, butter, white wine | Butter, wine, heavy cream |
| Flavor | Lemony, bright, tangy | Rich, creamy, savory |
| Cooking method | Cutlets dredged in flour and egg, then pan-fried | Chicken sautéed in butter |
| Other ingredients | Broth, parsley | Shallots, mushrooms, garlic |
The Rochester version follows the Italian-American tradition, featuring the bright lemon-butter sauce rather than the creamier French version.
How to Make Chicken French
Making authentic Chicken French isn’t complicated, but there are some key steps to get right. Here’s my approach:
Ingredients:
- 4 chicken cutlets (pounded thin to about 1/4 inch)
- All-purpose flour for dredging
- 4 large eggs, beaten
- 1/4 cup fresh parsley, chopped
- Black pepper to taste
- 1/8 cup grated Pecorino Romano cheese
- 1/2 cup chicken stock (preferably homemade)
- 1/8 cup white wine
- 2 tablespoons unsalted butter
- Juice of one fresh lemon
- 4 thin lemon slices for garnish
- Olive oil for frying
- Salt to taste
Instructions:
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Prepare the chicken: Pound chicken cutlets between plastic wrap until they’re about 1/4 inch thick. This ensures even cooking and tenderness.
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Dredge and dip: Season flour with salt and pepper. Dredge the chicken in flour, shaking off excess. Beat eggs with half the parsley, black pepper, and Pecorino Romano. Dip floured cutlets in the egg mixture.
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Fry the cutlets: Heat olive oil in a heavy skillet. When hot enough (a drop of egg mixture should bubble), add the egg-coated cutlets. Cook about 4 minutes per side until golden. Remove to a plate and keep warm.
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Make the sauce: Deglaze the pan with wine, then add chicken stock and a pinch of salt. Bring to a boil, then reduce heat and simmer for 5 minutes. Add butter and whisk until incorporated.
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Finish the dish: Return chicken to the pan, cooking for 1 minute on one side and 2 minutes on the other. Add lemon juice and remaining parsley. Let the chicken simmer in the sauce for 2 more minutes.
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Serve: Plate the chicken, spoon sauce over it, and garnish with lemon slices.
This dish pairs wonderfully with garlic and rosemary potatoes or any green vegetable sautéed with garlic and oil.
Popular Variations
While Chicken French is delicious on its own, there are some popular variations worth trying:
Artichokes French
This is a common variation using artichoke hearts instead of chicken. It’s often served as an appetizer in the Rochester area and follows the same basic preparation method.
Veal French
The original version that started it all! Before chicken became the protein of choice, this dish was made with thinly pounded veal cutlets. Some traditional Italian restaurants still offer this version.
Other Proteins
The “French” treatment works well with other proteins too. You might find fish, shrimp, or even pork prepared in this style at some restaurants.
Common Questions About Chicken French
Can I use chicken breast instead of cutlets?
Yes, but make sure to pound them thin (about 1/4 inch) to match cutlet thickness. This ensures even cooking and tender meat.
What wine pairs best with Chicken French?
A dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio complements the lemony flavors well. I’d avoid sweet wines as they can clash with the tanginess.
Can I make this gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend.
What’s the difference between Chicken French and chicken piccata?
While they’re similar, chicken piccata typically includes capers in the sauce, which Chicken French doesn’t. Also, piccata doesn’t always include the egg-dredging step that gives Chicken French its distinctive coating.
Why is it called “French” if it’s Italian-American?
Some believe the name came from a time when America was young and anything labeled “French” was considered fancy or sophisticated. It might have been a marketing trick to make the dish sound more upscale, despite its Italian origins!
The Bottom Line
Chicken French is a prime example of how immigrant cuisines evolved in America, creating something unique and delicious that’s neither fully Italian nor fully American. The Rochester version has become such a local favorite that it’s practically the city’s unofficial dish.
If you’re ever in Rochester, NY, be sure to try the authentic local version. But until then, I hope you’ll try making this simplified recipe at home. It’s easier than it seems and delivers amazing flavor with relatively few ingredients.
Have you tried Chicken French before? Are you from Rochester and have a favorite restaurant that serves an outstanding version? I’d love to hear about your experiences with this delicious regional specialty!
