My husband asked me if I took a picture of dinner for my blog.. of course I had – no one is allowed to eat until I have taken a picture of the food around here! “Well, David, should I blog it?” His answer: “Yes, you should blog it and make it often!” I think he liked it! Chicken Piccata is breaded chicken breast with a nice lemon wine sauce. Delicious!
The recipe is from one of my favorite cookbooks: Barefoot Contessa At Home by Ina Garten (page 96). I used chicken breasts that were sliced into 1/4 inch thickness rather than pounding the chicken thin like suggested. I think it made it easier to make and I will do so again. Randall Farms makes a package that has about 8-10 sliced pieces of chicken breast that worked out perfectly for my family. Also, I did not season the chicken before breading them, as the breading has salt in it- and it didn’t need it.
adapted from Ina Garten (Barefoot Contessa At Home pg 98)
- 1 package thin sliced chicken breasts (or pound out chicken breast halves into 1/4 inch thickness)
- 1 cup all purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 3 large eggs, beaten
- 1 1/2 cups seasoned breadcrumbs (Italian by Progresso is what I used)
- olive oil for frying
- 3 Tbsp unsalted butter, divided use
- juice of 2 lemons (keep the halves for the sauce after squeezing the juice)
- 1/2 cup white wine
- sliced lemons, for serving
- 1 Tbsp dried parsley (or fresh if you have it)
Preheat the oven to 400F. Line a sheet pan with parchment paper.
Pound out the chicken breasts to 1/4 inch thickness (or use thinly sliced chicken breasts like I did and skip the mess!)
Set out 3 shallow bowls. Fill the first with the cup of flour and season with salt and pepper. In the second beat 2 or three eggs. In the third bowl, pour the seasoned breadcrumbs. Dip the chicken first in the flour and coat; then in the egg and finally, coat the chicken breasts with breadcrumbs.
Heat a non stick skillet over medium high heat. Add enough olive oil to cover the bottom about 1/4 inch. After it has come to heat place 3-5 of the chicken tenders in the pan and fry them for 2 minutes on each side. After they are golden brown remove them to the prepared sheet pan. Continue cooking the chicken breast tenders until they are gone. Place the sheet pan in the oven for 10 minutes. Pour off the excess oil and wipe the pan out so there are no breadcrumbs left in the pan.
Reduce the flame to medium. Add 1 Tbsp of the butter and add the lemon juice and white wine, lemon rinds, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil and let it reduce by half (about 2 minutes). Take the pan off heat and add the remaining 2 Tbsp of butter, stirring constantly until it is fully incorporated. Add chopped parsley and stir into the sauce.
For serving: place the chicken cutlets on a platter, top with additional lemon wedges and pour some of the sauce over the chicken. Serve the remaining sauce on the side.