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Fish, Chicken or Veal Francese Recipe



Francese Fish


Chicken Francese is always a favorite

Every Christmas Eve its a tradition to make 7 kinds of fish and we usually have more varieties than that. Since Chicken Francese is a favorite in our house or Veal, I decided to make both, just make sure you fry the chicken first! Otherwise the oil will taste like fish and so will the Chicken.  We were not disappointed with the fish, it was wonderful. So, this year I will be adding Fish Francese to the menu of seafood dishes. I made 4 pretty large pieces and two of us ate it all. The best results are with fresh ingredients.
1 pound white fish (flounder, perch, haddock, sea bass, mahi or other you like

For Chicken or Veal you must pound the slices for tenderness first Using one pound of either on
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 wonderful 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

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 large skillet on medium heat. Cook until gold brown 5 minutes per side. Transfer to large platter. Cover with foil.

Heat about 2 inches of oil in deep saucepan over medium heat. 

Working in batches, add the herbs, until crisp about 10 seconds 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 fish top with fried herbs. A great side dish is pasta with extra sauce.

17 comments:

  1. Yum yum! I love both of them. Would be great to serve with some pasta.

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  2. Ciao, this looks delicious! I tried chicken francaise but never had fish francaise, that will be on my list to try.

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  3. What a great way to cook fish, I am always looking for a delicious fish recipe. Thanks so much. I do not cook fish often enough according to my Honey, this should help!

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  4. very fantastic recipe!! I prefer fish, but also chiicken is very good. Have a good sunday

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  5. Wonderful recipe, it looks so delicious.

    Have a great Sunday!

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  6. This looks wonderful! Gotta give it a try.

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  7. I definitely want to spend Xmas eve with you and do the 7 fishes tradition. It sounds like a blast to try all those dishes. This one definitely has to be a favorite. Lovely!

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  8. I love both! They all looked so delicious and I am definitely going to try this one!
    dining tables

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  9. undoubtedly, this is one of my favorite ways to cook fish, normally preferring to use capers and changing a few things more toward Creole in flavor but the outcome is, like your pic, a taste of blissfulness

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  10. I've never been lucky enough to have Christmas Eve with Italians and enjoy the 7 seafood dishes, but maybe someday I will marry an Italian and my seafood dreams will come true, haha.

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  11. Yum! You are a great chef, both of these look delish! I have made Chicken Francaise, but not the fish version. I think I will now! :)
    Have a wonderful holiday and enjoy your Christmas Eve with all of your wonderful fish dishes.
    Best regards,
    Gloria

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  12. Wonderful dish Claudia!
    Bon appetit!

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  13. Can a person lust after a fish dish? 'cause I think i am. I will definitely be doing this. It's packed with flavor but subtle. I wish I could the Feast of Seven Fishes my that is my Midwestern Christmas (eve)and they would be horrified to see fish!

    What a festive month of goodies you have cook, Claudia. I hope the days following Christmas bring you time - to savor and enjoy.

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  14. i prefer the both...because are so delicious!:)

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  15. Oh, this is a beautiful dish, Claudia, and I'm bookmarking it right now. My husband and I are going salt water fishing tomorrow morning, and I will definitely make this tomorrow night if we catch anything. Can't wait!

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  16. http://cheerstolunch.blogspot.com/2011/03/harasume-salad.html?showComment=1299958268112#c7689701569879405841March 12, 2011 at 8:59 PM

    This is my sisters favorite chicken dish, I will have to have her try this recipe. Looks good, I will try it with fish.

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  17. This recipe was absolutely delicious - I made it for my son-in-law who is a chef and he loved it!!!

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