Lemon chicken piccata
Do you want to bring to the table a tasty dish to prepare in just over half an hour? Then this chicken piccata is the right choice. Not exactly light, given the presence of butter, but absolutely delicious, tender and fragrant and suitable for everyday cooking. I always eat it very willingly because all the ingredients give life to a really good second course despite its simplicity. The ingredient with which the slice is kneaded before cooking it: in this way the chicken piccata remains moist inside despite the high temperatures. Preparing a lemon chicken piccata if a slice of chicken cooked in a pan may seem an uninspiring second course. Transformed into a lemon chicken piccata, tender and fragrant, with the addition of a delicious sauce, it will be an irresistible dish.
Ingredients for chicken piccata
600 g Chicken breast (thinly sliced)30 g Flour10 g Grana Padano/Parmesan cheese (grated)30 g butter100 ml Dry white wineLemon juice fresh3 tablespoons Capers1 sprig of Parsley2 tablespoons Extra virgin olive oilSalt to tasteBlack pepper to taste
Preparation of chicken piccata
In the case of slices of chicken breast that are too high, put them between two sheets of baking paper and beat them gently with a meat tenderizer so as to thin them a little. Put the flour, grated cheese, a generous pinch of salt and ground black pepper in a deep dish and mix well. Pass the chicken breast slices in the mixture, pressing them lightly so that the breading adheres well to the meat. In a large pan, heat the oil together with half the butter (15 g). When the butter has melted, add the chicken slices and cook over high heat for 3/4 minutes on each side until they are golden brown. Then remove them from the pan and keep them warm to the cooking stock of the meat, white wine, lemon juice and capers (I used the small ones). Heat for a couple of minutes, then add the remaining butter (15 g), melt it and let the sauce reduce for a few more minutes. Finally put the slices of meat back in the pan and let them flavor in the sauce for two minutes turning them on both sides. When cooked, turn off the heat and perfume the chicken piccata with finely chopped fresh parsley. Serve immediately!
Happy cooking!
Do you want to bring to the table a tasty dish to prepare in just over half an hour? Then this chicken piccata is the right choice. Not exactly light, given the presence of butter, but absolutely delicious, tender and fragrant and suitable for everyday cooking. I always eat it very willingly because all the ingredients give life to a really good second course despite its simplicity. The ingredient with which the slice is kneaded before cooking it: in this way the chicken piccata remains moist inside despite the high temperatures. Preparing a lemon chicken piccata if a slice of chicken cooked in a pan may seem an uninspiring second course. Transformed into a lemon chicken piccata, tender and fragrant, with the addition of a delicious sauce, it will be an irresistible dish.
Ingredients for chicken piccata
600 g Chicken breast (thinly sliced)
30 g Flour
10 g Grana Padano/Parmesan cheese (grated)
30 g butter
100 ml Dry white wine
Lemon juice fresh
3 tablespoons Capers
1 sprig of Parsley
2 tablespoons Extra virgin olive oil
Salt to taste
Black pepper to taste
Preparation of chicken piccata
In the case of slices of chicken breast that are too high, put them between two sheets of baking paper and beat them gently with a meat tenderizer so as to thin them a little. Put the flour, grated cheese, a generous pinch of salt and ground black pepper in a deep dish and mix well. Pass the chicken breast slices in the mixture, pressing them lightly so that the breading adheres well to the meat. In a large pan, heat the oil together with half the butter (15 g). When the butter has melted, add the chicken slices and cook over high heat for 3/4 minutes on each side until they are golden brown. Then remove them from the pan and keep them warm to the cooking stock of the meat, white wine, lemon juice and capers (I used the small ones). Heat for a couple of minutes, then add the remaining butter (15 g), melt it and let the sauce reduce for a few more minutes. Finally put the slices of meat back in the pan and let them flavor in the sauce for two minutes turning them on both sides. When cooked, turn off the heat and perfume the chicken piccata with finely chopped fresh parsley. Serve immediately!
Happy cooking!
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