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Chicken Francese is an Italian-American dish made with egg-dipped chicken cutlets cooked in a lemon butter sauce. Chicken Francaise is a French dish made with egg-dipped chicken cutlets cooked in a white wine sauce.
Chicken Française
chicken francesinha (or Chicken Francese) is an Italian-American dish of flour dredged, dipped in egg, braised chicken cutlets with lemon butter sauce and white wine. The dish is popular in the region around Rochester, New Yorkwhere is known as chicken francesinha, to the point where some suggest the dish is called Chicken Rochester. When Italian immigrants arrived in Rochester, they brought their recipes, including French veal, but substituted chicken for the more expensive veal. Another source says that Veal Francese had been popular in the region since the 1950s, but when consumers boycotted veal in the 1970s, area chefs like James Cianciola of the Brown Derby Restaurant successfully substituted chicken. Cianciola credits chefs Tony Mammano and Joe Cairo with bringing the dish to New York City.
Despite being such a well-known dish in Italian-American culture, francesinha is not a classic dish or sauce. There are no written recipes that mark the origin of this dish.
French artichoke is a common variation using artichoke hearts instead of chicken. French artichokes are often served as an appetizer.
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Source: Chicken Française
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