Monday, August 8, 2016


Chicken piccata is on the menu in most Italian restaurants, and it is so easy to prepare at home. The recipe originated in Italy with veal. Serve this with Risotto alla Milanese or pasta.

2 boneless, skinless chicken breasts 
½ cup (125 ml) flour
Salt and freshly ground black pepper
2 eggs
2 T (30 ml) milk or water
1 ½ cups (375 ml) panko bread crumbs
½ cup (125 ml) plain dry bread crumbs
2 T (30 ml) extra-light olive oil or grape seed oil, divided 
3 T (45 ml) unsalted butter
Juice of 1 medium lemon
½ cup (125 ml) chicken stock
¼ cup (60 ml) dry vermouth
¼ cup (60 ml) capers, drained
½ lemon, thinly sliced into circles

Cut each chicken breast in half, lengthwise.
Gently pound chicken between layers of plastic wrap to 1⁄4-inch (6-mm) thickness.

In a shallow bowl, add the flour and season generously with salt and pepper. 
In another shallow bowl, whisk together the eggs and milk or water.
In a third shallow bowl, mix together the panko and plain dry bread crumbs.

Dredge chicken in flour and shake off excess. Then dip the pieces into the beaten egg mixture and finally into the bread crumb mixture. Set aside on a large platter or baking sheet.

Preheat oven to 225 F (110 C) degrees.

Heat 1 tablespoon (15 ml) oil over medium-high heat in a large skillet.
Add the chicken to the skillet, 2 pieces at a time, and fry for about 4 minutes on each side. 
Transfer cutlets to a clean baking sheet and keep warm in the oven.
Fry the other 2 pieces of chicken in 1 tablespoon (15 ml) of oil and then place in the oven with the rest of the cutlets.

Carefully wipe out the skillet with dry paper towels. 
Over medium heat, melt the butter and then add the lemon juice, chicken stock and vermouth. 
Season to taste with salt and pepper.
Bring to a low boil and reduce for about 2 minutes.
Turn off heat, add the capers, and stir to combine.
Place 1 or 2 cutlets on individual plates or a platter and spoon on the sauce. 
Garnish with a few slices of lemon.

Serves 4 

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