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Chicken Francaise

June 25, 2020 by Peter Block Leave a Comment

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

I would suggest that Chicken Francaise is the opposite of chicken milanese. This flop creates a totally different exterior.

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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.

Chicken Francaise l #chicken #panfry #glutenfree | feedyoursoul2.com

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:

CHICKEN KATSU CURRY

CAJUN MILANESE

GLUTEN FREE CHICKEN MILANESE

Chicken Francaise l #chicken #panfry #glutenfree | feedyoursoul2.com

The cast of characters.

Ingredients

The chicken frying in the pan.

Browning Chicken

The Chicken Francaise Plated.

Chicken Francaise l #chicken #panfry #glutenfree | feedyoursoul2.com
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Chicken Francaise

My family loves dredged chicken pan fried to a delicious crisp. Who knew that flipping the dredging process creates a different result.

Course dinner, Gluten free
Cuisine Chicken, dinner, Gluten free, Italian food, one pan
Keyword Chicken recipes, gluten free, Italian Food,, one pan meal, Pan Frying
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Feed Your Soul Too

Ingredients

  • 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

Instructions

  1. 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!

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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