Chicken French (or Chicken Francese) is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. The dish is popular in the region surrounding Rochester, New York, where it is known as Chicken French, to the point that some have suggested the dish be called Chicken Rochester. When Italian immigrants arrived in Rochester, they brought their recipes with them, including veal francese. #TincyCooksTommyEats . . . . . #chickenfrench #chickenfrancese #chickenrochester #chickenfrançaise #chickenfrancese #rochesterfood #italianamericanfood #homecookedmeal #covidcooking #lockdown2020 #stayathome #chicagofoodie #foodwishes #chicagosbest #mallufoodie #chicagoeats #malayalichef #tiktokmallu #chicagocomfortfood #infatuationchi #fabfoodchicago #malluchef #strangefoodschicago #americanmalayalee #multiplesclerosisfighter #chicagomalayalee #malayaleeyoutuber #alwayshungrychi #tommytheswamy (at Chicago, Illinois) https://www.instagram.com/p/CBmNXYYDZnD/?igshid=arueqeskj031
Lunch time! We are now offering Chicken Parm & Pasta bowls every Thursday & Chicken French Fridays starts tomorrow. Who's hungry? #ocallaghans #onlyonmonroe #whatsforlunch #chickenparm #chickenfrench (at O'Callaghan's Pub) https://www.instagram.com/p/BsdflY7BLnv/?utm_source=ig_tumblr_share&igshid=1mosaygs81obt
A personal recipe: really f-ing good chicken french
It looks a mess, but don’t be fooled.
Ingredients:
Chicken breast cutlets (pounded thin)
2C+ All purpose flour
Sea salt (to taste)
White pepper (to taste)
Black pepper (to taste)
Garlic powder (to taste)
4 eggs (beaten) plus maybe 1/4 cup milk
1/2 large lemon (sliced 1/6 thick)
1 large lemon (cut into halves)
Minced garlic
Minced fresh parsley (Italian flat leaf, or curly)
Some cheap pinot grigio (half bottle for cooking, half bottle to drink you’ll cook!)
1C+ Chicken stock (I like Swanson)
Salted butter
Grapeseed oil
Linguine (optional)
Parmesan (freshly grated, optional)
Helpful hints: put chicken cutlets in a quart-sized plastic bag, close it and use the flat (non-spiked) end of a meat tenderizer tool to pound the cutlets thin. Keeping them in a ziploc bag prevents a mess! Roll your lemons on the counter with ample pressure to make them juicy and for God’s sake, drink wine as you cook! Use a non-stick fry pan to brown the chicken if you’d like, or use a single deep-dish fry pan. I used both. In any event, you’re going to need a deep dish fry pan because of the liquid used in this recipe. Go heavy on the wine, no regrets!
Add grapeseed oil to non-stick fry pan; heat over med/high heat.
Amply season your flour with sea salt, garlic powder and pepper. I go heavy on the garlic powder because I have a garlic problem. Don’t be shy when seasoning flour, you want the taste to come through.
Beat your eggs and milk. Put egg and flour mixtures in wide bowls, you’ll be drenching.
Drench your chicken in flour, then egg, back to flour, then back to egg.
When oil is ready, brown chicken on each side until crispy and golden. Don’t fry the Hell out of it, it doesn’t need to be cooked through all the the way and beware, this will brown quickly. Set aside when done.
Add chicken stock, 1C wine and 1/2 stick butter to deep dish fry pan over med/high heat. Squeeze 1 lemon half dry and then drop it into pan. Add minced garlic. Reduce slightly.
Reduce temperature to low, add browned chicken. Bring liquid up to nearly cover the chicken with more wine, or broth (depending on preference, I add wine).
Top with lemon slices, cover and let sauce thicken.
Finishing the dish will not take long as the chicken is so thin, however, you want to keep checking on the chicken, gently rotating the breasts so that they all become moist and soak in the liquid. Just be careful to not cause the breading to fall off.
Top with fresh parsley, freshly grated parmesan (optional) and serve over linguine (or not!)
This is the essentially the same process for artichoke, haddock, shrimp or lobster french.
