Since some folks have food allergies and can't eat fish mom would substitute eggplant on Christmas Eve since it was a tradition not to eat meat.
Otherwise, the oil will taste like fish and so will the Chicken. We were not disappointed with the fish, it was wonderful.
Every year we made the Francese sauce and you can actually use this for Chicken, Veals, Pork or even Venison during any weeknight meal, it's a delicious combination of lemon and wine.
Using all fresh ingredients including fish makes a gourmet delight and the recipe is really super simple with some other suggestions and a few additions, you can make an authentic dish from different Regions of Italy on your plates.
If you love lemon, white wine, and egg-coated meat, this will be your new favorite meal for any occasion.
Wine to Use
Our first preference and rule are if it tastes great to drink it's a good wine to use.
Never use a wine from the supermarkets that say "cooking wine", they are full of salt and will ruin any dish that calls for wine unless it's stated cooking wine.
Tips
When making a Francese sauce always use fresh lemon juice.
Adding capers is more a Picatta style but you can add them if you like, also other additions like sundried tomatoes or chopped fresh Roma are delicious along with artichoke hearts for a different meal altogether.
When using meats like pork, chicken and veal always pound thin to 1/4 first and if using a thick fish slice them to be thinner. Francese is more like a cutlet.
Other Recipes To Try
Mommy's Chicken Nuggets
Baked Taste Like Fried Lemon Chicken Cutlets
Bundt Pan Roasted Chicken
Which is Correct Francaise or Francese?
Both are correct spellings for this dish that's a delicious egg-dipped fish, chicken, or any kind of boneless meat you prefer!
Many chefs use a combination of white wine, butter in a lemon sauce.
I have several questions about Francese and Picatta, the biggest difference is for Francese that is made by first dipping the meat in flour, then into a beaten egg mixture, before being cooked. For Piccata, the chicken is first dipped in egg and then in flour. Both are then simmered in a lemony butter sauce, but the piccata sauce includes capers.
Again Francese/Francaise and Piccata are very delicious, try both.
Fish, Chicken or Veal Francese Sauce Recipe
Yield: 4
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
A white wine sauce for egg coated boneless chicken, fish or veal
Ingredients
- 1 pound white fish (flounder, perch, haddock, sea bass, Mahi or other you like
- For Fish Chicken or Veal, you must pound the slices for tenderness first.
- Using one pound of either meat (the thickness of any of them should be around 1/4 inch in thickness, and any boneless meat or hearty thin fish can be used)
- 3 large eggs, lightly beaten
- 3 tablespoons freshly grated Parmigiano-Reggiano
- 3/4 cup all-purpose flour
- 1/4 cup corn starch
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 2 to 3 tablespoons extra-virgin olive oil, as needed
- Vegetable oil for frying the herbs
- 1/2 cup mixed fresh parsley leaves, rosemary leaves, and small thyme sprigs ...(a wonderfully flavored butter will be created.)
- Additional kosher salt
- 3 tablespoons unsalted butter, softened
- 4 tablespoons white wine
- 2 tablespoons freshly squeezed lemon juice, or to taste
- 2 tablespoons finely chopped fresh parsley leaves
- Additional freshly ground black pepper
- By adding the below, these are other Regions Styles of making this dish:
- Canned Artichokes optional (Roman Style Dish )
- Chopped Fresh Tomatoes optional (Roman Style Dish)
- Capers (by pounding chicken or veal thinly becomes a Picatta) optional ( Bari Style Dish )
- Lemon slices for garnish optional
- Suggestion to serve with: 1/2 pound boiled pasta linguine or bow ties
Instructions
- Pat Fish dry if frozen with paper towels
- Beat the eggs with the cheese in a large bowl to blend.
- Mix the flour with the salt and pepper in a shallow pie plate. Place the fish in the flour, cornstarch and turn to coat on all sides.
- Dip into the egg mixture and lift to let the excess drip off. Return to the flour and turn again to coat on all sides.
- Note: (When dipping the chicken, I dip in egg again and back into the flour, so it's double-dipped)
- Heat 2 tablespoons oil in a large skillet on medium heat.
- Cook until gold brown 5 minutes per side.
- Transfer to a a large platter. Cover with foil.
- Heat about 2 inches of oil in a deep saucepan over medium heat.
- Working in batches, add the herbs, until crisp about 10 seconds on each side.
- Sprinkle with salt.
- Add the butter, wine, lemon juice, parsley to skillet and heat till bubbling.
- Season with salt, pepper.
- Add capers if using.
- Spoon a small amount of sauce over each piece of a fish top with fried herbs.
- A great side dish is a pasta with extra sauce.
Other Side Dish Suggestions
- mushrooms sliced, carrots, peas
- corn on the cob
- any kind of potatoes
- roasted vegetables
- pasta with butter
- rice white or brown
- Caprese salad
- baked artichoke hearts
