![]() ![]() Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Season chicken with salt and pepper cook 5 to 7 minutes, stirring frequently, until. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. In 4-quart Dutch oven, heat olive oil over medium-high heat. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Dredge the chicken in the flour, shaking off any excess. Put the flour in a shallow bowl or plate. Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour. Making incredibly crispy chicken piccata starts with the same basic procedure as my basic fried chicken cutlet recipe: Take chicken cutlets that are about 1/4. Repeat with the remaining chicken, one piece at a time. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Both accurately describe this beloved dish in which thin, butterflied chicken breasts are dredged in flour, pan-fried, and finished in a delectable lemon butter sauce. Place one sheet of plastic on a clean cutting board. Remove from the heat and garnish with parsley. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce. Now, return the cooked chicken to the skillet with the sauce. Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.Ĭut the chicken breasts in half lengthwise, making 4 roughly equal pieces they should look like large chicken tenders. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier. ![]()
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