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Dredged in flour, dipped in beaten egg, sautéed, and often served with a lemon butter sauce: veal francese.
A porous French bread with a crispy crust, baked in a rectangular loaf and often used for sandwiches.
[Italian francese, French, from Old Italian, from Old Provenç franses, from Vulgar Latin *francēnsis, of the Franks, from Latin Francī, the Franks.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.