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!