I would suggest that Chicken Francaise is the opposite of chicken milanese. This flop creates a totally different exterior.Jump to Recipe
Chicken milanese is chicken taken through a traditional dredging station including flour, eggs and breadcrumbs. Chicken Francaise uses only flour and eggs. The milanese is dredged beginning with the flour, followed by the eggs and finished with the breadcrumbs. The order creates an exterior that becomes crunchy when pan fried.
The Francaise is dredged in the flour first and finished in the eggs. By finishing with the eggs, the chicken ends up with more of a batter like finish. The exterior is sort of a soft coating. It is common to finish the cooking with a sauce. I used a simple squeeze of lemon.
It is fascinating to me how such a subtle change totally changes the end product. I guess that is science. My taste prefers the milanese style but I really liked the change up. Other breaded chicken dishes I have created that the family really likes includes:
The cast of characters.
The chicken frying in the pan.
The Chicken Francaise Plated.
My family loves dredged chicken pan fried to a delicious crisp. Who knew that flipping the dredging process creates a different result.
- 3 Whole Chicken breasts cut horizontally
- 3 Whole Eggs beaten
- 1 Cup Gluten free flour
- 1/4 Bunch Parsley rough chop
- 2 Tsp Salt
- 2 Tsp Lemon pepper
- 1/4 Cup Canola oil
Heat the oil in a skillet on medium high heat.
Begin by cutting the chicken breasts horizontally. Pound the chicken to 1/4 inch thickness. Season with salt and pepper. Take through the dredging process beginning with the flour. Shake off the excess. Then, dredge through the eggs. Let the excess drip off.
Drop into the skillet and cook for 2 – 3 minutes per side. Take out of the pan and let drain on a wire rack. Finish cooking the rest of the chicken. Add to a baking tray. Place in a 275 degree oven and cook for 10 minutes or so.
Serve and enjoy!