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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 simmered in a lemony butter sauce, but the piccata sauce includes capers.”
Place flour in a pie plate. In another pie plate, whisk eggs with water. Season flour and chicken with salt and pepper. Dredge chicken in egg mixture to coat lightly then dip into flour mixture to coat.
Meanwhile, in very large nonstick skillet, melt 1 tablespoon each of butter and oil over medium-high heat. Immediately add 4 coated chicken pieces and cook about 2 minutes per side, or until golden brown. Transfer chicken to plate. Wipe out skillet and cook remaining 4 chicken pieces in another tablespoon each butter and oil. Set chicken aside.