It's delicious.
It's funny, because things cooked Francese (fish, veal, chicken, shrimp, whatever) in the US have been presented to the public as Northern Italian cuisine all my life, and have been featured in Italian American restaurants as such all that time. So, when I visited Italy, there was a restaurateur standing in front of his restaurant trying to convince customers to come in and dine (a common practice in Italy, and also in Little Italy, NYC), I asked if he made Vitello Francese (veal Francese), and he said "Yes, I can make anything Francese. In fact," he assured me, "I even studied to be a chef in France."
That was my first exposure to the fact that
Francese simply means
cooked in the style of the French. I had always thought it was just the name of an Italian dish. This guy must have thought it odd that, here I was in Italy, in front of an Italian restaurant, asking whether I can have something cooked French style.
