What can I say, when I’m craving chicken, (easy) classic Italian recipes are the first thing that comes to mind. It’s true, I have no shortage of chicken recipes (particularly of the Italian persuasion) like my recipe for chicken marsala and my recipe for chicken parmesan. “I have too many easy chicken dinner recipes,” said nobody ever. While still warm, sprinkle Maldon sea salt to taste.This easy chicken piccata recipe with a lemon-caper sauce is a classic you’ll find on the menu of nearly every Italian restaurant, and because it can be made in just 20 minutes, it’s one of my favorite at-home recipes too.Remove from the oil and cool slightly on a paper-towel lined plate. Fry until crispy and golden brown, about 3-4 minutes per side. Add the cutlets to the skillet, working in batches to avoid crowding.Starting with the first cutlet, coat the chicken in flour, then dip into the egg, then coat completely in breadcrumbs. Bread the chicken one piece at a time.Heat the oil in a cast-iron skillet until 350 F, or until a piece of flour sizzles when added. On a second plate, whisk together the breadcrumbs and seasonings. Prepare 3 breading stations in shallow bowls or plates: On the first plate, whisk together the cornstarch and flour.Flatten to an even ¼-inch thickness using a meat mallet or heavy-bottomed pan. Place each chicken slice between 2 pieces of plastic wrap or inside a Ziploc bag. Carefully slice each chicken breast in half horizontally to yield 2 thin pieces.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |