As far as I know both are floured before sauting…. is there any difference or am I mistaken?
According to a chef instructor I had at Johnson & Wales, Francese style also has egg wash.
Fanciase is dipped in flour then egg and then pan fried. Think French Toast but instead of bread, it’s chicken
Chicken francese is served in a light lemon sauce. Chicken piccata is served in a lemon-caper sauce
Chicken Francese: http://foodmaven.com/radiorecipes/chi…
Francese of course means “in the French manner,” but it refers to a food that is dipped in flour and egg, then fried, then dressed with lemon juice or lemon sauce.
Chicken Piccata: http://en.wikipedia.org/wiki/Chicken_…
A chicken breast used to prepare chicken piccata is usually butterflied, or sliced along its width, and then flattened either with a tenderizer or between two pieces of wax paper. It is then seasoned and dredged in flour before being browned on both sides in butter or olive oil. The sauce is made using the pan drippings. White wine is added to the pan and reduced. Shallots or garlic can be added with the capers and slices of lemon. When reduced, butter is stirred in to finish the sauce. It is usually served with a starch, such as pasta, polenta, or rice.
Picatta is italian for veal scallop
Francaise means in the french style
These are definitions and not recipies.
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