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“Francese and piccata are very similar. The difference between the two is for Francese, the chicken breast is first dipped in flour, then into a beaten egg mixture, before being cooked. For piccata, the chicken is first dipped in egg and then in flour. Both are then simmered in a lemony butter sauce, but the piccata sauce includes capers.”
Place flour in pie plate. In another pie plate, whisk eggs with the water. Season flour and chicken with salt and pepper. Dredge chicken in flour mixture then dip into egg mixture to coat.
Meanwhile, in very large, nonstick skillet, melt 1 tablespoon each of butter and oil over medium-high heat. Add 4 coated chicken pieces and cook about 2 minutes per side, or until golden brown. Transfer chicken to plate. Wipe out skillet and repeat to cook remaining 4 chicken pieces in 1 tablespoon each butter and oil. Set chicken aside.