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Tuesday, March 10, 2015

Breaded Chicken Piccata

Prep time
Cook time
Total time
Delicious bread crumb crusted chicken gets paired with a classic lemon wine sauce for a new take on Chicken Piccata.
Cuisine: Italian
Serves: 6 servings

  • 6 thinly sliced boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian seasoned dry breadcrumbs
  • ½ teaspoon paprika
  • Olive oil for sauteeing
  • ½ cup white wine
  • ⅓ cup fresh lemon juice
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • Lemon slices and chopped fresh parsley, for serving
  1. Start by preheating your oven to 375 degrees.
  2. Season thin chicken breast pieces with salt and pepper to taste.
  3. Add flour to a separate shallow bowl. In another bowl, add beaten eggs. In a 3rd shallow bowl, whisk together breadcrumbs and paprika.
  4. Dip seasoned chicken one at a time into flour then eggs then breadcrumbs coating both sides then place on a baking sheet to rest. Repeat with all chicken breasts until complete.
  5. Heat 2 tablespoons of olive oil in a medium sized saute pan over medium heat.
  6. Add two chicken breasts at a time to pan and cook on both sides until golden brown. As each piece is finished, place the chicken breast on a baking sheet lined with parchment paper. Place the chicken in the oven when it is done and continue the cooking process (starting with adding more olive oil with each cook) until all chicken is cooked and placed in the oven.
  7. Clean the saute pan and put back over medium high heat. To make the lemon sauce, add white wine and lemon juice to pan and boil until reduced by half. Season with salt and pepper to taste then turn off heat and add butter, swirling in the sauce to completely melt. To serve, ladle sauce over chicken and garnish with lemon slices and parsley.

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