Why? When? What?
I was reading through restaurant menus in the yellow pages yesterday, and noticed that nearly all of them, even many non-Italian places, had this on the menu. Is Chicken Francese regional to Long Island? Is it as common in Westchester or New Jersey?
It's usually described as "chicken cutlet dipped in egg batter and sauteed in a lemon, white wine, butter sauce".
Anyone know of a restaurant that makes a superior version of this Chicken Francese?
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