Crispy outside, soft inside with a savory and sour sauce? A big yes for me! Chicken piccata is basically breaded chicken drizzled with a caper and lemon sauce, so so good.
You serve that with a little bit of veggies and pasta or a big bowl of greens and you’re set. A nice cozy Italian feeling in the kitchen is always nice.
Chicken piccata (serves 4) :
- 2 chicken breasts
- 1 egg
- 2 garlic cloves
- 70g flour
- 30g parmesan
- 1 tbsp capers
- 4 tbsp chopped parsley
- 6 tbsp lemon juice
- 60 ml dry white wine
- 1/2 tsp salt
- 1/2 tsp pepper
- A few drops of tabasco (optional)
Slice the chicken breasts in half horizontally so you end up with two thinner cuts.
Put your cuts one by one between two pieces of cling wrap and pound it thin with a rolling pin or a meat tenderizer until you get a thin and regular piece of meat. Repeat with all the meat pieces.
In a shallow dish, add flour, parmesan, parsley, salt and pepper. Mix.
In another shallow dish, add egg, tabasco, 1 tbsp lemon juice, 1 tbsp wine and grated garlic. Mix.
Dip the chicken in flour, then egg mixture, then flour again.
Fry it for 3 minutes on each side in a little bit of olive oil to get it browned and crispy. Set aside.
In the same pan, add remaining wine, capers, lemon juice and heat it on medium heat. Let it reduce a few minutes and drizzle on the chicken.