FISH, CHICKEN OR VEAL FRANCESE SAUCE RECIPE
A white wine sauce for egg coated boneless chicken, fish or veal
Provided by Claudia Lamascolo
Categories seafood recipes, sauce recipes wine recipes
Time 20m
Number Of Ingredients 25
Steps:
- 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 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.
VEAL FRANCAISE
Steps:
- Prep the ingredients including juicing the one lemon and slicing the other.
- Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin or sauce pan.
- Season the cutlets with salt and pepper.
- If frying 4 cutlets at a time (see note below) dredge 4 of them in the flour, knocking off any exess flour and then into the beaten egg.
- Heat your fry pan up over medium-high heat. Add 1 tablespoon of olive oil to the pan and when hot, add the 4 coated veal cutlets.
- Cook for 2 minutes on one side, flip and another 2 minutes on the other.
- Transfer the 4 cutlets to a plate, cover with foil and keep warm.
- Repeat the same process with the other 4 cutlets.
- After removing the last 4 cutlets from the pan, reduce heat to medium and add the chicken stock, lemon juice and wine, stir to combine.
- After 3 minutes, whisk in the butter 1 tablespoon at a time and then the heavy cream if using.
- Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.
- Add some sauce to each plate, top with 2 cutlets, a little more sauce and sprinkle with mince parsley.
- Serve.
SIMPLE VEAL FRANCESE
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on a wide plate. Dip the pounded veal in the egg. Remove, letting the excess egg drip off. Place each scallop in the flour, and coat lightly. Remove the scallops from the flour, and hold them in a single layer.
- Add 4 tablespoons of the butter to a saute pan large enough to hold the 6 scallops in a single layer. Melt the butter over medium-high heat. When it foams, add the veal. Saute, turning once, until the scallops are golden on the outside. Remove the scallops and hold in a single layer.
- Spill the butter out of the saute pan, and return the pan to high heat. Add the white wine and reduce it to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved veal to the pan, turning them until they are coated with the sauce. Divide scallops among 2 plates, pour remaining sauce over them, serve immediately.
- Suggested drink: Antinori Castello della Sala, Sauvignon, 1996
CHICKEN FRANCESE
Tyler Florence's Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
- Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
CHICKEN FRANCAISE (MAY USE FLOUNDER OR VEAL)
This is my cousin Karen's recipe that was given to her many years ago by a co-worker. Its become a family favorite. Its a great dish to make for large gatherings as well as for family dinners.
Provided by Linda Kauppinen
Categories Gravies
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Season chicken with salt and pepper and coat with flour. Beat cheese and egg until smooth
- 2. Add oil to large skillet and heat over high heat. Dip cutlets into the egg and cheese batter and fry until golden. Remove to a platter and put in 200 degree oven.
- 3. Pour off oil. Add butter to skillet and melt over medium heat. Add garlic and saute' until golden. Add wine and heat for several minutes. Add flour and mix well. Add chicken broth. Mix well, cook until thickened. Add lemon juice. Pour over chicken (flounder or veal) and serve
FLOUNDER FRANCAISE OR CHICKEN FRANCAISE
I love this tangy lemon flavored sauce. It's quick, tasty and light. I serve it on a bed of buttered spaghetti or rice for my family. I'm a diabetic so I serve mine over spaghetti squash or zucchini. It's just perfect either way. You can use this recipe for chicken as well, just substitute 2 large chicken breasts, cut in half to make 4 thin fillets.
Provided by Realtor by day
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
- Place the flour and all the seasonings in a plastic bag and shake to blend.
- Place the beaten eggs in a shallow dish.
- When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.
- Save 1 tablespoon of the flour mixture for the sauce.
- Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
- Remove from skillet, keep warm.
- Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.
- To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.
ROASTED CHICKEN WITH FISH-SAUCE BUTTER
Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life's greatest pleasures: crispy skin and golden schmaltz. And you want that chicken fat because it will crisp hand-torn bread into croutons. This meal is made even more lovely thanks to a bold but balanced fish-sauce butter that you whip up on the stovetop while the rest of the meal takes care of itself in the oven. Be sure to start with cold butter; the gradual melting of the fat helps thicken the sauce without breaking it.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don't overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.
- Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you'll hear it), about 15 minutes.
- While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
- To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).
More about "fish chicken or veal francese sauce recipes"
CHICKEN FRANCESE WITH THE BEST LEMON BUTTER SAUCE - SIP …
From sipandfeast.com
VEAL FRANCESE | RACHAEL RAY RECIPE | RACHAEL RAY
From rachaelray.com
BOLOGNESE SAUCE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN FRANCAISE RECIPE | SUPERMARKET ITALY
From supermarketitaly.com
AUTHENTIC ITALIAN RAGù BIANCO RECIPE (WHITE BOLOGNESE SAUCE)
From recipesfromitaly.com
CHICKEN FRANCESE - A FAMILY FEAST®
From afamilyfeast.com
BEST CHICKEN FRANCESE - HOW TO MAKE CHICKEN FRANCESE - DELISH
From delish.com
FRANCESE SAUCE FOR FISH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FRANCESE IS THE ALL-TIME BEST SOGGY MEAT SOAKED IN …
From bonappetit.com
THE MOST DELISH FISH: FISH FRANCAISE — CHEF DENISE
From chefdenise.com
EASY TO MAKE VEAL FRANCESE RECIPE - THEFOODXP
From thefoodxp.com
LEMON COD FISH FRANCESE - AMYCASEYCOOKS
From amycaseycooks.com
VEAL FRANCESE | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
ITALIAN LEMON VEAL SCALLOPINI - RECIPES FROM ITALY
From recipesfromitaly.com
BEST VEAL CHICKEN OR FISH FRANCESE WITH LEMON AND WINE 68269 …
From alicerecipes.com
7 DELICIOUS SIDE DISHES TO COMPLEMENT YOUR CHICKEN FRANCESE
From cookindocs.com
FRANCESE SAUCE RECIPE - 825 MAIN PRODUCTS
From 825mainproducts.com
CREAMY CHICKEN FRANCESE - CAFE DELITES
From cafedelites.com
MADAME VO'S FISH SAUCE CHICKEN WINGS: GET THE RECIPE - US WEEKLY
From usmagazine.com
CHICKEN FRANCAISE | CHEF DENNIS
From askchefdennis.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love