What is the Difference Between Chicken Piccata and Chicken Francese?

Chicken piccata and chicken francese are two classic Italian chicken dishes that are very similar in preparation but have a couple key differences. Understanding the subtleties between these two recipes can help you determine when to make one vs. the other.

An Overview of Chicken Piccata and Chicken Francese

Both chicken piccata and chicken francese feature chicken cutlets that are dredged in flour, pan-fried, and served with a bright, lemon-accented sauce The flavors and textures of the dishes are quite similar overall

The main ingredients in both recipes are:

• Chicken cutlets, pounded thin
• Flour for dredging
• Butter and olive oil for pan-frying
• Lemon juice
• White wine or chicken broth
• Parsley

As you can see, the ingredient lists are nearly identical. So what sets these two dishes apart? Let’s look at the key differences.

The 2 Main Differences Between Chicken Piccata and Chicken Francese

While chicken piccata and chicken francese are clearly close culinary cousins there are two subtle but distinct differences between the dishes

1. Chicken Francese Uses an Egg Wash

The first difference is in the preparation of the chicken. For chicken francese, the chicken cutlets are dipped in an egg wash before being dredged in flour and pan-fried. The egg wash helps the flour coating stick to the chicken.

The egg wash is made by lightly beating a couple eggs together with a bit of water. Each chicken cutlet is dipped into the egg mixture before going into the flour.

Chicken piccata, on the other hand, does not use an egg wash. The chicken is simply dredged in flour and then pan-fried.

2. Chicken Piccata Contains Capers

The other main difference between chicken piccata and chicken francese is the addition of capers. Capers are flavorful pickled flower buds that provide a briny, tangy pop of flavor. They are a defining ingredient in chicken piccata.

Chicken francese does not contain capers. The lemon-butter sauce is the star of the show.

• Chicken francese = egg wash + no capers
• Chicken piccata = no egg wash + capers

How to Decide Between the Two Recipes

With the primary differences explained, how do you decide when to make one dish over the other? Here are a few factors to consider:

• Personal taste – If you love capers, lean towards chicken piccata. If you want to highlight the lemon-butter sauce, go for chicken francese.

• Time – Chicken francese requires the extra step of dipping the chicken in the egg wash. Opt for chicken piccata if you want a quicker prep time.

• Ingredients on hand – Make whichever recipe you have the ingredients for. Both are delicious, so you can’t go wrong!

• Variety – If you make these dishes often, mix it up by alternating between the two recipes.

• Audience – Know your guests’ tastes. If certain people dislike capers, steer clear of piccata.

At the end of the day, while there are subtle differences between chicken piccata and chicken francese, they are quite interchangeable. Whether you include capers or an egg wash, you’ll end up with an easy, elegant chicken dinner bursting with bright lemon flavor.

A More Detailed Look at the Ingredients

Now that we’ve compared the critical differences between the two dishes, let’s take a closer look at some of the key ingredients that go into chicken piccata and chicken francese:

Chicken Cutlets

• Use boneless, skinless chicken breasts or chicken cutlets pounded to an even 1⁄4-inch thickness. This ensures quick, even cooking.

• Pound the chicken with a meat mallet or rolling pin wrapped in plastic wrap. Be gentle to avoid tearing the meat.

• Season the chicken lightly with salt and pepper before breading.

Flour for Dredging

• All-purpose flour is most common. Cornstarch or a 50/50 blend also works well.

• Spread the flour out in a shallow dish for easy dredging.

• Season the flour with salt, pepper, and sometimes nutmeg or oregano.

Butter and Olive Oil

• The chicken is pan-fried in a combination of butter and olive oil.

• The butter provides rich flavor while the oil prevents burning.

• Clarified butter is ideal as it has a high smoke point.

Lemon Juice

• Freshly squeezed lemon juice provides bright acidity. Bottled is fine too.

• Add lemon zest for extra citrus flavor.

• Mix the lemon juice with white wine or chicken broth.

Parsley

• Fresh flat-leaf parsley adds a pop of color and flavor.

• Mix some chopped parsley into the sauce and use more for garnish.

• Dried parsley flakes can be substituted in a pinch.

Optional Ingredients

• Garlic, shallots, white wine, and chicken broth are often used.

• Chicken piccata traditionally includes capers while chicken francese does not.

Tips for Perfectly Cooked Chicken

Achieving tender, juicy chicken cutlets is key for both dishes. Here are some tips:

• Pound the chicken to an even thickness so it cooks evenly.

• Don’t overcrowd the pan. Cook chicken in batches if needed.

• Use a combination of butter and oil to prevent sticking and burning.

• Cook over moderately high heat until golden brown, about 2-3 minutes per side.

• Let the chicken rest for 5 minutes after cooking for juicy results.

• Don’t overcook! Chicken cutlets cook quickly.

• Check for doneness with a meat thermometer if unsure. Chicken should reach 165°F.

Serving Suggestions

Chicken piccata and chicken francese pair nicely with:

• Pasta – linguine, spaghetti, fettuccine, angel hair

• Rice – white, risotto, orzo

• Vegetables – green beans, asparagus, roasted broccoli

• Salad – mixed greens, caesar, spinach

For a complete meal, enjoy the chicken with pasta or rice plus a vegetable or salad side. A crisp white wine, like pinot grigio, makes a fitting pairing as well.

Buon appetito!

Chicken Piccata vs. Chicken Francese: A Quick Summary

Chicken piccata:

• Chicken dredged only in flour, no egg wash
• Contains capers
• Shorter prep time
• Stronger flavor from capers

Chicken francese:

• Chicken dipped in egg wash then dredged in flour
• No capers
• Extra step of egg wash
• Showcases lemon-butter sauce

While these classic Italian dishes have subtle differences, they can be used interchangeably in most scenarios. The choice between piccata vs. francese simply comes down to personal preferences on ingredients and prep time. Either way, you’ll end up with a fast, flavorful chicken dinner bursting with bright lemon essence.

Chicken piccata and chicken francese are both Italian-American dishes featuring pan-fried chicken cutlets, but they differ in their breading and sauce.

Chicken piccata sauce is typically made with a combination of butter, lemon juice, capers, and either white wine or chicken broth. It may also include garlic, shallots, parsley, and salt and pepper.

Chicken Francese sauce is typically made with butter, white wine, chicken broth, lemon juice, and sometimes a touch of flour for thickening.