This piccata is a little different with the addition of the cheese in the breading. It’s really good.
Ingredients:
- 4 Pieces of boneless skinless chicken breasts. About 6 oz. each
- 1/4 Cup flour
- 1 Egg, beaten or 1/4 cup egg beaters
- 1 Cup grated Parmesan cheese
- 3 Tablespoons olive oil
- 4 Cloves garlic, mashed or chopped
- 4 Tablespoons capers in brine,, drained
- 1 Lemon. 4 thin slices our of the middle. Reserve the rest to squeeze
- 1/2 Cup dry white wine
- 1/2 Cup chicken stock
- 2 Tablespoons butter
- 1/4 Cup flat leaf parsley, chopped
Directions:
Pound chickens so they are about 1/2 inch thick. Dredge the chicken in the flour, then dip in the egg, then coat with the grated cheese.
Heat 2 tablespoons of oil in a nonstick skillet. Cook chicken for 4-5 minutes on each side until cooked through. Remove and keep warm.
Add the rest of the oil to the pan along with the garlic, capers and thinly sliced lemons. Sauté for 2-3 minutes. Stir in the wine and broth and let reduce by 1/2. Reduce heat to warm and add the juice of the remaining lemon and the meat back to the pan.
Serve with pasta or white rice.
