New American cuisine

Easy

Chicken Piccata Style

Name: Chicken Piccata Style
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 servings
Cuisine: New American
Ingredients: 2 medium Potatoes; 2 cloves Garlic; 3 medium Eggs; 3 stalks Fresh Parsley; 1 cup Bread Crumbs; 5 stalks Fresh Dill; 1 tsp. Onion powder; 1 tsp. Garlic powder; 2 pieces boneless, Chicken Breast Cutlets; to taste Sea Salt; to taste Ground Black Pepper; Cooking Oil; 1 cup White Flour; 1 tbsp. Butter; 1 medium Lemon, juiced; 1/2 cup White wine; to taste Sea salt; to taste Ground Black pepper; 1/4 cup Fresh Parsley, chopped; 1 tbsp. Butter; 1/4 tsp. Nutmeg; to taste Sea Salt; to taste Ground Black Pepper.; 1/2 cup Milk

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Fresh herb-breaded chicken breasts pan fried to golden brown, served over fluffy mashed potatoes with a simple but luscious lemony butter sauce, yum! Crispy, succulent, Chicken Piccata is one of those easy-to-prepare meals that never disappoint, especially with some fluffy mashed potatoes to soak up all those juices!

Recipe

PRE TIME: 30 min

COOKING TIME: 30 min

TOTAL TIME: 1 hr

2 SERVING

Ingredients:

2 medium Potatoes
2 cloves Garlic
3 medium Eggs
3 stalks Fresh Parsley
1 cup Bread Crumbs
5 stalks Fresh Dill
1 tsp. Onion powder
1 tsp. Garlic powder
2 pieces boneless, Chicken Breast Cutlets
to taste Sea Salt
to taste Ground Black Pepper
Cooking Oil
1 cup White Flour
1 tbsp. Butter
1 medium Lemon, juiced
1/2 cup White wine
to taste Sea salt
to taste Ground Black pepper
1/4 cup Fresh Parsley, chopped
1 tbsp. Butter
1/4 tsp. Nutmeg
to taste Sea Salt
to taste Ground Black Pepper.
1/2 cup Milk

Directions:

Step 1

Peel and quarter the potatoes, slicing lengthwise.

Step 2

Bring the potato wedges to a gentle boil in a medium pot of water with the garlic cloves. Cook until tender, about 20 minutes.

Step 3

Beat 2 eggs in a small bowl with a fork, and set aside.

Step 4

In another bowl, combine the chopped dill, parsley, onion powder, and garlic powder with the breadcrumbs, and mix well. Prepare a third bowl with the flour.

Step 5

Place the chicken on your cutting surface, cover with plastic wrap, and gently and evenly pound the cutlets with a tenderizer, being careful not to tear the meat.

Step 6

Season with salt and black pepper.

Step 7

Coat the chicken cutlets with flour, dredge in the egg wash, and follow with a complete coating of the herbed breadcrumbs.

Step 8

Using a medium skillet, heat the olive oil and shallow-fry the breaded chicken cutlets over medium heat, until the coating has crisped and turned a light, golden brown, on both sides.

Step 9

Place the chicken on a baking sheet and bake on the middle rack of the oven for 10 minutes.

Step 10

Melt the butter in a small saucepot and cook until lightly browned.

Step 11

Squeeze in the lemon juice, allow to cook a bit further and then follow with the cooking wine, chopped parsley, salt and pepper to taste. Simmer until the sauce has reduced to half of its original amount.

Step 12

Drain the water from the potatoes, set aside and allow to sit and dry out for a few minutes.

Step 13

Mash the potatoes,

Step 14

Add 2 tbsp of butter, nutmeg powder, milk, salt and pepper to taste. Mix well with a fork.

Step 15

To plate, place the chicken cutlet over a serving of the mashed potatoes. Generously spoon the picatta sauce over the chicken breast, and serve. Enjoy!