Lemon Chicken Piccata Recipe

Chicken Piccata is an Italian dish, which initially was set up with flimsy cuts of veal meat. The chicken adaptation is called Piccata di pollo in Italian.

 

Piccata alludes to a slender cut of meat, leveled with the assistance of a meat hammer. Pollo implies basically chicken. In a piccata, the meat is covered with flour before it is cooked in margarine in a dish.

 

Serving the chicken with a lemon escapade sauce is a typical event in North Italy AND in Italian establishment cafés, for example, the Olive Garden, in the US.If the cutlet is breaded or covered with parmesan cheddar, as in the present formula, it is additionally called a Milanese (implies from Milano).

 

That way you can rapidly choose if you need to make this too scrumptious without any preparation supper around evening time!

 

 

Ingredients

For the Chicken:

• ⅓ cup All-purpose Flour
• ½ Teaspoon Salt
• 1/2 Teaspoon Black Pepper
• 1 Teaspoon Italian Seasoning or Oregano (*see Notes)
• 1 cup Parmesan packed, grated fine
• 2-3 Tablespoon Butter
• 1 Egg
• 3 pieces Chicken Breasts
• 1 Tablespoon Olive Oil

For the Sauce:

• cup White Wine
• 1 Tablespoon Butter
• Juice of one Lemon

To Garnish:

• Lemon Slices
• Parsley fresh

 

 

Instructions

For the Chicken

1. Prepare your chicken breast by cutting each breast into two slices lengthwise.
2. Place cling wrap on your chicken cutlets and flatten with a meat mallet. *see Notes
3. Get 3 shallow plates or containers. In the first plate combine all-purpose flour, salt, black pepper, and Italian seasoning or oregano.
4. Break egg into the second plate and whisk quickly with a fork.
5. Place grated paremesan cheese into the third plate/container.
6. Drag each chicken cutlet through the flour first so that it's completely coated. Then take it through the egg and coat it at last with the parmesan.
7. Place coated chicken pieces into a dish. They shouldn't touch.
8. Heat up skillet and add the olive oil and one tablespoon of butter. Wait for it to get hot.
9. When the oil is hot enough (but not smoking) place chicken slices into the pan. Don't over crowd, I add about 2-3 slices at once.
10. Flip and cook chicken slices golden on all slides. Add and use remaining butter as needed. Take out from the pan and keep aside.

For the Sauce

1. Keep the pan hot over a slow heat setting.
2. Place a tablespoon of butter into the pan and wait for it to melt.
3. Pour white wine into the pan and mix with a spatula over a medium heat setting.
4. Continue to add in lemon juice and take down heat setting. Combine well and take from the heat.

To Garnish

1. Place Chicken back into the pan with the sauce.
2. Garnish with fresh parsley and freshly cut lemon slices.
3. Serve up still hot.

 

 

source:https://www.masalaherb.com