These chicken cutlets are a quick and delicious weekday meal. Veal and chicken breast scallops are most commonly used in a piccata but I had chicken thighs on hand, so used those.
Though taking “poetic license” by using thigh meat and other non-traditional odds and ends, this recipe still qualifies for “piccata” status.
According to “allexperts.com” website,”…the word piccata means ‘tasty, savoury, spicy, piquant’, as this dish is tasty, thanks to lemon juice, parsley and capers.”
If you were ordering this off the menu at an Italian restaurant, you could expect to have a lot of butter in your sauce. Adding a tablespoon (or two!) of unsalted butter, of course, would add an additional element of richness to the sauce. I decided to only use olive oil, banking the calories for another time. I didn’t miss the butter in the least with all of the
other marvelous flavors in the dish.
Make sure your oil is the right temperature when cooking the cutlets. A pinch of flour will sizzle in the pan when it is ready for the chicken. Shake the excess flour off the chicken before cooking and don’t crowd the chicken in the pan. You will probably need to regulate the heat when cooking the chicken so the chicken sizzles but does not burn.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Once again, I’m late to the party, waving my freak flag. My favorite food and writing bloggers pump out relevant blogs several times a week–how do they do it? These days between exhausting road trips taking care of family matters (er, drama), insuring my third and final edit was returned squeaky clean (wine, please), and squeezing in basal cell skin cancer … Full recipe post »
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