Nana & Uncle Al’s Chicken or Fish Francaise

If there is one dish Nana makes that might be my absolute favorite of all time, it is her Francaise. Whether she makes it with fish or chicken, it is so good that I could probably eat it every single day.

The story behind this recipe is super cool because Nana has been making it for over 50 years—even before my dad was born! Way back then, Nana and Pop-Pop took a huge road trip, driving all the way from New Jersey to Florida to visit her Uncle Al and Aunt Catherine. Nana told me that Uncle Al was an amazing cook. For Nana to say that someone else is a great cook, you know he had to be incredible!

During that trip, Uncle Al made this Francaise dish, and Nana fell in love with it immediately. She brought the recipe home, and she hasn’t changed a single thing about it in over half a century because Uncle Al’s original version is just that fantastic.

What makes this dish so awesome is the way it’s cooked. The cutlets are kept nice and thin, dredged in seasoned flour with salt and pepper, dipped in beaten eggs, and pan-fried in butter and olive oil until they are perfectly golden brown. But the best part is the sauce! Right at the end, she pours a mix of fresh lemon juice and dry white wine over the top. It simmers until it reduces into this bright, savory, buttery lemon sauce.

Nana always serves it over a bed of white rice, which soaks up every bit of that tangy sauce. She also taught me to add some ketchup, and wow does that get my mouth watering. It’s absolute perfection! Every time we make it, there is never a drop left on my plate!

Nana Kodi

Nana & Uncle Al’s Chicken or Fish Francaise

Tender chicken or fish cutlets dredged in seasoned flour and egg, pan-fried to a light golden brown, and simmered in a rich, lemon and white wine butter sauce

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Italian-American

Calories: 340

Ingredients Equipment Method

Ingredients

  

• 4 pieces boneless, skinless chicken breasts OR firm, white fish fillets (flounder, cod, or halibut are good choices)
• 3 tbsp olive oil
• 3 tbsp unsalted butter
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup flour
• 2-3 each eggs
• 1/2 cup lemon juice (fresh or bottled)
• 1/2 cup dry white wine

Equipment

• 2 bowls one for the seasoned flour, one for the eggs
• 1 deep-sided pan

Method

 

1. Portion ingredients
   
2. If chicken breasts are thick, cut in half widthwise first, otherwise pound with tenderizer to thin them out. If you're making fish francaise cut fillets into 3-4 inch pieces
3. Combine flour, salt and pepper in a bowl or bag, then fully dredge chicken or fish pieces and shake off any excess
   
4. Beat eggs in a bowl, then dip each chicken or fish piece to fully coat with egg, let any excess egg drip off before cooking
   
5. In fry pan on medium-high heat add olive oil and butter. Once butter is melted begin to add each chicken or fish piece and pan fry 2-3 minutes per side until golden brown
   
6. set aside cooked pieces until all of the chicken or fish pieces are cooked
   
7. Place all the cooked chicken or fish pieces back into the fry pan and pour in the lemon juice and white wine. Bring to a boil then lower the heat and let simmer for 3-4 minutes
   
8. Place the chicken or fish pieces into a serving bowl, pour the sauce from the pan over the chicken or fish. Serve with rice.
   
kids like to add some ketchup, it adds another layer of flavor to the sauce