Traditionally chicken, pork or veal piccata is a multi-step process using meat that is pounded flat. Here we’ve taken the same ingredients and made it a simpler one dish meal that tastes like the classic piccata. This recipe is for 2, but can be easily scaled up to serve more.
Ingredients:
- 1 12-16 oz. Boneless chicken breast cut lengthwise down the middle (or 1 pound pork loin cut in 1 inch medallions or thin slices veal)
- 1/4 Cup flour
- 1/4 Cup egg beaters or 1 beaten egg with a couple tablespoons of water
- 1/2 Cup panko bread crumbs
- 2 Garlic cloves, crushed
- 1/2 Cup white wine
- 1/2 Cup chicken stock
- 4 Tablespoons of lemon juice
- 2 Tablespoons capers
- 2 Tablespoons chopped parsley
- 2 Tablespoons cold hard butter
- 2 Tablespoons light oil
Directions: Preheat oven to 375° F
Setup a dredging station with the flour in one bowl, egg beaters in the next and panko in the third. In an oven proof frying pan, heat the oil to medium hot. Dredge the chicken pieces in the flour, egg, then the panko and drop in the hot pan. Brown the panko on both sides of the chicken. It should only take a minute or two. You are not cooking the chicken here.
When the panko is browned place the chicken in a pre-heated oven for 20 minutes or until chicken is cooked through. You can discard the egg and panko at this point, but save the flour for the next step.
When cooked, place the pan back on top of the stove and remove the chicken to a serving plate. Cover to keep warm. Drop the cold butter into the flour then into the hot pan. Add the garlic and cook until garlic is fragrant. Do not brown. Add the wine and reduce by about half. Add the lemon juice, stock, capers and parsley. Bring to a boil for about 1 minute.
Serve a little sauce over the chicken and the rest on the side. This dish is great with rice pilaf.
