Chicken piccata

Chicken piccata

If you like tangy dishes and capers, this is for you! Breaded chicken in a very flavorful breading with a white wine and capers sauce drizzled on top, mmh yes. Italy in a plate with no fuss. You can serve that with pasta, rice or even a big colorful salad if you want. We really liked it here!

Chicken piccata (serves 4) :

  • 2 chicken breasts cut in 2
  • 1 egg
  • 4 tbsp dry white wine
  • 3 tbsp lemon juice
  • 2 garlic clove
  • 50g flour
  • 30g parmesan cheese
  • 1 tbsp capers
  • 4 tbsp minced parsley
  • a few drops of tabasco/hot sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper

With a meat tenderizer (or a rolling pin), tenderize the meat until you get a thin cut of meat.

In a bowl, add flour, parsley, parmesan and salt. Mix.

In an other bowl, add 1 tbsp white, 1 tbsp lemon juice, tabasco, egg and garlic (minced).

Dip the meat into the egg mixture then into the flour.

Cook in an oiled pan for 3 minutes on each side.

Set aside to make the sauce.

Put the remaining 3 tbsp wine, 2 tbsp lemon and capers in the pan. Reduce the sauce until a sirupy consistancy is reached.

Drizzle the sauce over the meat and serve!