Chicken Piccata

One of Milan's greatest culinary contributions is meat (typically veal) pounded very thin, breaded and fried to golden perfection. It's so simple, and yet if not executed properly, really lacks so much in flavor. This basic process extends itself well beyond a simple breaded cutlet. Its components are echoed in many other recipes, including Veal Piccata, a Milanese classic.

Traditionally, this dish features thinly pounded out cuts of veal (I'll be using chicken) dredged in flour and fried. The cutlets are then covered in a light, lemony pan sauce. Often, in restaurants you will find piccata dishes studded with capers. While this is a delicious addition, the traditional Milanese recipe is simply garnished with parsley, and so I stuck with that for today. With full flavors being drawn out of simple ingredients and procedures, this is a recipe to keep on hand to effortlessly impress those you're cooking for!

 

Chicken Piccata

Adapted from Giallo Zafferano

Serves 3-4

Ingredients:

3 chicken breasts, cut in half lengthwise to produce 6 cutlets

Salt

Pepper

Flour for dredging

4 tablespoons butter

2 tablespoons olive oil

1/2 cup white wine

1/2 cup chicken broth

Juice from 1/2 lemon

Parsley for garnish

Process:

1. Using a meat mallet, pound each chicken cutlet until thin (about 1/4 inch thick).  Season the chicken with salt and pepper.
2. Dredge the chicken in flour, shaking off excess flour.  Set aside.
3. Heat 2 tablespoons butter and 2 tablespoons olive oil over medium high heat.
4. Add the chicken to the pan, being careful not to overcrowd the pan.  You may have to do this in two batches.  Cook chicken about 2-3 minutes on each side until golden brown and cooked through.  Remove chicken to a plate and set aside. 
5. To the pan drippings, add the wine.  Use a wooden spoon to scrape up the brown bits from the bottom of the pan.  Let this simmer for about 2 minutes until the liquid has reduced.
6. Add the chicken broth, lemon juice, and remaining 2 tablespoons of butter to the pan. 
7. Return the chicken to the pan and let simmer on low heat for about 5 minutes.  Return chicken to a plate and pour sauce over it.  Optional:  if you would like a thicker sauce, whisk in 1 tablespoon of flour before pouring the sauce over the chicken.
8. Garnish with parsley and serve alongside pasta.

Ryan's rating of Chicken Piccata - 5.  Definitely put this on your list of things to make this week!

1 - Awful. If you make this again I'll shove a fork in my eye.

2 - Meh. It's not my favorite, but I won't threaten self-harm if it shows up again.

3 - Good. I wouldn't feel forced to order a pizza behind your back.

4 - Great! I will fight you for the leftovers.

5 - Love it! Make it again tomorrow. Or immediately and I will bathe in it.

Comments

[Jeanne]

A 5 rating sounds good to me. What type of wine do you suggest or what type of wine is traditional?

[Sue]

Oops! I forgot to put the type of wine - thanks for (subtley) pointing that out. Usually white wine is used. I don't have a particular kind that I prefer, but I usually go with the rule that if it's something you would drink then it's something that would be good to cook with.