I’m a few episodes away from finishing the entire series of The Sopranos on DVD, and it’s making me seriously crave Italian food. I’m making some pasta later this week, but decided on chicken piccata last night. I’ve made it for guests a few times before and always got glowing reviews. The lemon sauce balances perfectly with the lightly-breaded chicken cutlets, and there should be enough left over to sop up with a crusty baguette. It would be equally perfect on a summer night with a side salad.
Chicken Piccata:
- Place 2 boneless, skinless chicken breasts between plastic wrap and pound* until ¼ inch thick.
- Coat chicken with a mixture of flour, salt, and pepper, shaking off any excess.
- Then coat chicken with 2 lightly beaten eggs, and then coat chicken with seasoned Panko breadcrumbs and Italian parsley.
- Meanwhile, heat 1 tbsp. olive oil in a large non-stick pan.
- Add chicken and cook for 3-5 minutes on each side, or until chicken is browned and cooked through.
- Remove chicken from the pan and wipe it clean.
- Add 1/3 c. lemon juice,1 tbsp. butter, 1/2 c. white wine, 1 tbsp. chopped parsley, salt, and pepper.
- Let sauce reduce for for 3 minutes and turn off heat. Whisk in 2 tbsp. cold butter.
- Divide sauce on top of each chicken cutlet and top with extra chopped parsley.
*If you don't have a meat mallet, use a rolling pin or empty wine bottle.
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