User:JoeSimo/sandbox

Chicken Francese (Chicken Française) is an Italian-American dish of flour breaded, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. The dish is popular in the region surrounding Rochester, New York, to the point where some have suggested the dish be called "Chicken Rochester". When Italian immigrants arrived in Rochester, they brought their recipes with them, including veal francese except they 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 successfully substituted chicken. Cianciola credits chefs Tony Mammano and Joe Cairo with bringing the dish from New York City.

Despite being such a well known dish in Italian-American culture, francese is not a classical dish or sauce. There are no written recipes that mark the origin of this famous dish.