Ever stood at an Italian restaurant menu feeling kinda confused between chicken piccata and chicken francese? I know I have! These two classic dishes look practically identical on the plate, but trust me, they’re definitely not the same thing. As someone who’s obsessed with Italian-American cooking, I’m gonna break down the subtle but important differences between these two mouth-watering chicken dishes.
The Quick Rundown: Spot the Differences
Before diving into all the details here’s the main difference in simple terms
Chicken Piccata: Chicken dredged in flour, sautéed, and served with a tangy lemon-butter-caper sauce.
Chicken Francese Chicken dipped in flour AND egg wash before cooking then served with a lemon-butter sauce (no capers).
Seems simple, right? But the devil’s in the details, as they say!
Origins: Where Did These Dishes Come From?
Both dishes have fascinating origins that explain their similarities and differences:
Chicken Piccata traces its roots to northern Italy, where capers are commonly used to enhance flavors in cooking. The term “piccata” actually refers to the method of cooking – slicing meat thinly, dredging in flour, and sautéing.
Chicken Francese (sometimes spelled Francaise or called “Chicken French”) has a more interesting story. Despite the French-sounding name, it’s actually an Italian-American creation! Italian immigrants in the United States adapted a French cooking style, creating what we now know as Chicken Francese. The name literally means “French-style chicken” in Italian.
The Crucial Cooking Technique Differences
The main difference between these dishes is in how the chicken is prepared before cooking:
Chicken Piccata Method
- Pound chicken breasts until thin
- Dredge chicken in seasoned flour
- Sauté in butter and olive oil
- Make sauce in the same pan with lemon, butter, capers, and white wine
- Return chicken to pan to finish cooking
Chicken Francese Method
- Pound chicken breasts until thin
- Dredge chicken in flour
- Dip into egg wash (this is the key difference!)
- Sauté in butter and oil
- Make sauce with lemon, butter and white wine (no capers)
- Return chicken to pan to finish
The egg wash in Francese creates a different texture – slightly puffy and eggy on the outside rather than crisp like Piccata. As Bon Appétit describes it, Francese has an “almost puffy exterior” and “decidedly un-crisp texture” compared to other cutlet preparations.
Ingredients: What Makes Each Sauce Special
Let’s look at what goes into each dish:
Chicken Piccata Ingredients
- Chicken breasts
- Flour for dredging
- Butter and olive oil
- Lemon juice
- White wine
- Chicken broth
- Capers (the signature ingredient!)
- Salt and pepper
Chicken Francese Ingredients
- Chicken breasts
- Flour for dredging
- Eggs for egg wash
- Butter and oil
- Lemon juice
- White wine
- Chicken broth
- Salt and pepper
The two defining differences? Capers in Piccata and egg wash for Francese. Some Francese recipes might also include a bit of Parmesan cheese in the egg mixture.
Flavor Profile: How Do They Taste Different?
Despite their similar appearance, these dishes offer distinctly different flavor experiences:
Chicken Piccata is predominantly lemony, tangy and acidic in taste. The capers add little bursts of briny, salty flavor that Bon Appétit describes as “little flavor bombs, concentrated doses of salt and acid.” The overall profile is bright, zesty, and has a bit of a punch.
Chicken Francese tends to be a bit creamier and slightly sweeter than Piccata. The egg coating creates a softer texture, and without the capers, the sauce is more mellow and buttery with just the lemon providing acidity. Some versions add a touch of cream to the sauce, making it even richer.
Which One Should You Choose?
Honestly, it really comes down to whether you like capers! If you enjoy those little “flavor bombs” with their “funky, vegetal tang,” go for Piccata. If you prefer a smoother, less briny sauce and like a softer coating on your chicken, Francese is your dish.
I personally love both but tend to make Piccata more often cuz I’m a sucker for capers!
Serving Suggestions: What Goes Best with Each?
Both dishes are versatile when it comes to sides, but here are some perfect pairings:
Great with Chicken Piccata:
- Angel hair pasta
- Steamed asparagus
- Crusty Italian bread (to soak up that amazing sauce!)
- Crisp garden salad with light vinaigrette
Perfect with Chicken Francese:
- Buttery mashed potatoes
- Sautéed spinach
- Risotto
- Roasted vegetables
For wine pairings, both dishes work beautifully with crisp white wines like Pinot Grigio or Chardonnay that complement the lemony flavors.
Make Them at Home: Simplified Recipes
Want to try making these at home? Here are simplified versions of both recipes:
Quick Chicken Piccata
- Pound chicken breasts to about 1/4 inch thickness
- Season with salt and pepper, dredge in flour
- Heat butter and olive oil in a pan, cook chicken until golden (about 3 mins per side)
- Remove chicken, add lemon juice, white wine, and capers to pan
- Simmer sauce for 2 minutes, add a bit more butter
- Return chicken to pan, heat through and serve
Easy Chicken Francese
- Pound chicken breasts to about 1/4 inch thickness
- Season with salt and pepper, dredge in flour
- Dip floured chicken into beaten egg mixture
- Heat butter and oil in pan, cook chicken until golden (about 3 mins per side)
- Remove chicken, add lemon juice and white wine to pan
- Simmer sauce for 2 minutes, swirl in some butter
- Return chicken to pan, heat through and serve
Health Considerations: Which Is “Healthier”?
If you’re watching your calories, there are some slight differences to consider:
Chicken Francese typically has a slightly higher calorie count due to the egg coating. The additional egg also adds some protein.
Chicken Piccata might be slightly lower in calories, but capers are high in sodium, so keep that in mind if you’re watching salt intake.
Both dishes can be made healthier by:
- Using less butter and oil
- Serving with steamed veggies instead of pasta
- Using chicken broth with less or no added wine
- Baking instead of pan-frying (though you’ll sacrifice some of that classic flavor)
Fun Variations to Try
Want to mix things up? Here are some popular twists on these classics:
Piccata Variations:
- Veal Piccata (traditional Italian version)
- Fish Piccata (works great with sole or tilapia)
- Add artichokes to the sauce
- Try green peppercorns instead of capers
Francese Variations:
- Add herbs like parsley or thyme to the egg wash
- Include grated parmesan in the flour dredge
- Try it with pork cutlets instead of chicken
- Add mushrooms to the sauce for extra richness
Final Thoughts: Which One Reigns Supreme?
In the battle of Chicken Piccata vs. Chicken Francese, there’s really no winner – just two amazing dishes with their own special qualities. They’re like cousins in the chicken cutlet family, sharing the same roots but with unique personalities.
I think what makes both these dishes so popular is that they showcase how a simple chicken cutlet can be transformed into something truly special with just a few extra steps and ingredients. They’re both part of what Bon Appétit calls the “red sauce kitchen” where the chicken cutlet becomes “the stem cell… a base protein that can morph into a seemingly boundless array of codified, canonical Italian-American dishes.”
Whether you’re Team Piccata or Team Francese, you really can’t go wrong. And now that you know the difference, you can order with confidence at your favorite Italian restaurant – or better yet, try making both at home and decide which one you prefer!
Do you have a preference between these two classics? I’d love to hear which one you like better and why!
Step #3: Make The Sauce
- The sauce is the best part of chicken piccata and it’s super simple to do! First, deglaze the pan with wine and lemon juice.
- Then reduce it in half. Then you’ll add chicken broth and garlic, simmer to reduce by a third, and then add the slurry.
Step#1: Season and Dredge the Chicken
- If you have the time I highly recommend seasoning the chicken at least 30 minutes before you sear it.
- This will allow the salt to work its magic on the chicken and keep it tender and juicy.
- In fact, you could even do this the day before and they would be even better!
- I also like to season the flour with a little bit of Italian seasoning. If you can’t find that you could also use dried basil or dried oregano or a combination of both. It gives the coating on the chicken just a bit more flavor.
- Dredge the chicken in the flour mixture so it’s coated on all sides with just a thin layer covering it. Be sure to shake off the excess.
Chicken Francaise / Francese (or Piccata?) Recipe – make it, love it!!! #speedychefusa
FAQ
What’s the difference between chicken piccata and Francese?
What is Francese sauce made of?
What is chicken piccata sauce made of?
Chicken piccata sauce is a bright and tangy lemon-butter sauce made with white wine (or chicken broth), fresh lemon juice, butter, and capers, often with added garlic and fresh parsley. The sauce is known for its rich, savory flavor that balances the acidity of the lemon with the briny capers, creating a zesty and decadent finish for the dish.
What is a Francese style chicken?
Chicken Francese is an Italian-American dish of thinly pounded chicken cutlets, first dredged in flour, then dipped in egg, and pan-fried until golden brown. The chicken is then simmered in a simple, bright white wine and lemon pan sauce, which also contains butter, chicken broth, and sometimes garlic and parsley. Though the name suggests a French origin, this popular restaurant dish is an adaptation of a New York City Italian-American veal dish.