Chicken Francese and chicken française – these two dishes sound almost identical, yet there are some key differences between them As Italian-American and French-inspired chicken dishes, their similarities have led to much confusion over the years. However, when you dig into their origins, ingredients, and cooking methods, distinct variations emerge
In this article, we’ll unravel the culinary confusion and settle the debate between these two classic recipes once and for all!
The Tale of Two Spellings
The primary difference lies in the spelling itself – “Francese” versus “Française”
Chicken Francese refers to the Italian-American dish made with lemon, butter, and wine. It uses the Italian spelling.
Chicken Française refers to the French dish made with butter, wine, and cream. It uses the French spelling.
So if you see it spelled with an “a”, it implies French origins. The Italian-American spelling uses an “e.” This small difference actually reflects two distinct culinary identities!
The Americanization of Chicken Francese
Chicken Francese originated within Italian-American communities in the early 20th century. It was likely inspired by Italian dishes like piccata that use lemon, butter, and capers.
However, chicken Francese morphed into something uniquely Italian-American over time. The method of dredging chicken cutlets in flour and egg before frying wasn’t traditionally Italian. And the rich, creamy lemon-butter pan sauce was an American adaptation.
So while the sauce ingredients have French roots, chicken Francese evolved into a hybrid Italian-American specialty. The name signifies this cultural fusion.
The French Origins of Chicken Française
Chicken Française has more direct French roots. Known as poulet à la française in France, versions of this dish have existed for centuries. It’s considered a French bistro classic.
The original French recipe consists of chicken breasts cooked in a sauce of butter, garlic, shallots, white wine, and mushrooms. It’s finished with heavy cream for richness.
So chicken Française, with its classic French spelling, aligns more closely with traditional French techniques. It usually has a heavier, cream-based sauce compared to the Italian lemon one.
Key Differences in Ingredients & Cooking Methods
Beyond the spellings, chicken Francese and chicken Française diverge when you compare ingredients and cooking methods:
Sauce:
- Chicken Francese – lemon juice, butter, white wine
- Chicken Française – butter, wine, heavy cream
Main flavor notes:
- Chicken Francese – lemony, bright, tangy
- Chicken Française – rich, creamy, savory
Cooking method:
- Chicken Francese – cutlets dredged in flour and egg, then pan-fried
- Chicken Française – chicken sautéed in butter
Other ingredients:
- Chicken Francese – broth, parsley
- Chicken Française – shallots, mushrooms, garlic
Cultural origins:
- Chicken Francese – Italian-American
- Chicken Française – French
So chicken Francese relies on lemon flavor, lighter egg-dredged pan frying, and an Italian-American heritage. Chicken Française features a luxurious cream sauce, classic French techniques, and roots in French cuisine.
Which Spelling Should You Use?
With such distinct differences, it’s important to stick to the correct spelling to avoid confusing these dishes.
Chicken Francese refers specifically to the Italian-American recipe. Chicken Française denotes the French-origin dish.
Using the wrong spelling can lead to the wrong expectations and a completely different eating experience! So pay attention to those subtle letter variations.
Common Questions about Chicken Francese vs. Chicken Française
Still have questions about these two delicious chicken dishes? Here are some commonly asked questions:
Can I use chicken breast instead of cutlets for chicken Francese?
Yes, but pound them thin to match cutlet thickness. This ensures even cooking.
What wine pairs best with chicken Francese?
A dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio works well. Avoid sweet wines.
Can I make chicken Francese gluten-free?
Yes, use gluten-free flour instead of regular flour when dredging.
What’s the difference between chicken Francese and chicken piccata?
Piccata contains capers while Francese doesn’t. Piccata also lacks the egg-dredging step.
Is chicken Française tricky to make?
It’s more involved than chicken Francese due to the cream sauce. But it’s fairly straightforward overall.
Satisfy Your Chicken Cravings
Chicken Francese and chicken Française – two similar names, two distinct dishes! Whether you prefer the bright lemony notes of Italy or the richness of France, both satisfy chicken cravings elegantly. Just be sure to mind those subtle spelling variations when cooking. Bon appétit!
my food, my travels, my cooking, my traditions
Chicken Francese, or Francaise, that most wonderfully delicious pounded chicken cutlet that too often is overcooked, made too thick and way over sauced. OK, maybe some of that is my personal preference. I’ll concede that on the sauce part..I love sauce but I don’t want sauce to be the most voluminous part of my plate. Back to the chicken, a hotly debated topic among people who feel like arguing about such trivia, but here’s my history of the Francese. The dish as we know it from countless restaurants and catering halls is purely Italian-American. What does one mean by that? It means the dish was the evolution or sometimes a close facsimile to a dish which the immigrant cooks brought with them during the Great Immigration, 1895-1930 or so. For those Francese fans who are scratching their heads though when visiting Italy, the term FRANCESE or FRANCAISE will not be found on a menu referring to this dish. Instead look for anything that says INDORATO which means “Encased in Gold”…the golden batter or breading that encircles the food. Chicken today might be found in southern Italy, around the Amalfi coast to be exact where this cooking style originated..veal or eggplant cooked indorato style with a light lemon and wine sauce over it. Simple. Not at all different from today’s Francese. The chicken is generally a new world idea (cutlet, pounded style).Italians, especially in the south of Italy needed those chickens to produce the valuable eggs. They were not going to use those chickens for daily eating, instead when the birds got too old they turned them into those long simmered Cacciatore style dishes. Braising the old tired birds till they were as tender as a spring chicken! Most cutlet style dishes served, also known as Scaloppine style because of the sliced cut of the meat, if they contain chicken are New World notions where EVERYTHING was plenty. I’m sure you’ve seen a varied of vegetables,fish, seafood, meats and poultry turned into Francese style. The Francese (French style) part MIGHT harken back to when the immigrants first came to the US, the new country being awash in “if it’s written in French, it’s fancy”…remember, America was only 100 years young at that time and trying to gain traction in the world and be looked at the way you’d look at a country with a 2000 year old monarchy..well, calling something French gave it…CLASS. Maybe it was a clever way to get people to think they were eating a classy dish, not Italian, but French…you see? However, it ain’t French, it’s Italian, and tweaked and turned into the Italian-American dish we love today.
On a recent trip to Central Europe I did notice on a menu in Poland a chicken French style…it was the same dish..the egg and flour dipped piece of boneless chicken in a wine sauce. So..further confusion…maybye not so Italian-American after all? More delicious food for thought!!
Serves: 2-4 TIME: About 40 minutes
4 CHICKEN CUTLETS TRIMMED AND POUNDED TO NO MORE THAN 1/4 INCH
SIFTED UNBLEACHED ALL PURPOSE FLOUR SEASONED LIGHTLY WITH KOSHER SALT, BLACK PEPPER
4 LARGE BEATEN EGGS
1/8 cup CHOPPED FRESH ITALIAN FLATLEAF PARSLEY
fresh GROUND BLACK PEPPER
1/8 CUP FRESHLY GRATED PECORINO ROMANO
1/2 CUP CHICKEN STOCK *CLEAR*, preferably homemade, if not, use a good boxed 100% fat free and low sodium type
1/8 cup WHITE WINE
2 TBS UNSALTED BUTTER
JUICE OF ONE FRESH LEMON,
4 thin SLICES OF LEMON
Start by pounding the cutlets gently between 2 pieces of plastic wrap. When you have them at 1/4 inch, dredge them in the flour, shaking off the excess. To the beated bowl of eggs add 1/2 the parsley, a nice pinch of the black pepper, the grated Pecorino, and whisk together well. In a wide skillet (frying pan), the heavier the better, gently heat 2 tbs. of olive oil. When a drop of the egg mixture bubbles and dances , the pan it ready. Dip the cutlets in the egg mixture and let the excess run off then gently place into the frying pan. Give at least 4 minutes per side, the coating should be a nice golden color. Remove to a platter and keep covered until you’ve completed frying the chicken. Deglaze the pan with the wine, then the stock and add a pinch of salt, then bring to a boil. Then reduce the heat and cook for 5 minutes then add the butter, whisk in, then add the chicken gently to the pan. Let it cook for one minute on one side, then gently turn and let cook on the other side for 2 minutes. Now add the lemon juice and remainder of the parsley and blend in. Let the chicken sit in this mix now for about 2 minutes, Serve. Olive Oil garlic and Rosemary Potatoes work well with Chicken Francese as does any garlic and oil cooked green vegetable. Top with a lemon slice!
See, not so difficult and lots of sunny Italian flavor. Before you add the chicken though make sure you have checked the pan sauce before adding the chicken.
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