Chicken Piccata is a flavorful Italian-inspired dish that combines tender chicken breasts with a bright, tangy lemon sauce. This recipe adds a twist with the use of Parmesan and parsley in the breading, creating a crispy, cheesy coating. The lemon sauce is buttery and rich with a hint of white wine, making it a delicious complement to the chicken. This elegant yet simple dish is perfect for a special dinner or a quick weeknight meal.
Ingredients:
- 8 boneless, skinless chicken breast halves (about 4 oz each)
- ½ cup egg substitute
- 2 tbsp dry white wine
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- A few drops of hot pepper sauce (optional, for a mild kick)
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, minced
- ½ tsp salt
- Olive oil for cooking
For the lemon sauce:
- 2 tbsp butter
- ¼ cup dry white wine
- 3 tbsp lemon juice
Instructions:
1. Prepare the Chicken:
- Place each chicken breast half between two pieces of plastic wrap on a cutting board. Use a meat tenderizer to gently flatten the chicken until it is about ½ inch thick. Repeat with the remaining chicken pieces to ensure even cooking.
2. Make the Egg and Flour Mixtures:
- In a shallow dish, combine the egg substitute, white wine, lemon juice, garlic, and a few drops of hot pepper sauce. Set aside.
- In another shallow dish, mix together the flour, grated Parmesan cheese, minced parsley, and salt.
3. Coat the Chicken:
- Dredge each flattened chicken breast in the flour mixture, making sure it’s evenly coated.
- Next, dip the chicken into the egg mixture, letting any excess drip off.
- Finally, coat the chicken again with the flour mixture for a double layer of crispy coating.
4. Cook the Chicken:
- Heat a generous amount of olive oil in a large skillet over medium-high heat. Once hot, cook the chicken breasts for 3-5 minutes on each side or until golden brown and fully cooked through. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
5. Make the Lemon Sauce:
- In the same skillet, add butter and melt it over medium heat. Stir in the white wine and lemon juice, and bring the mixture to a boil. Let the sauce cook for a few minutes until it has reduced by about a quarter and thickened slightly.
6. Serve:
- Plate the crispy chicken breasts and generously drizzle them with the rich lemon sauce. For an added touch, sprinkle with extra fresh parsley. Serve warm.
Description and Tips:
This Chicken Piccata with Lemon Sauce is a beautiful balance of savory and tangy flavors. The chicken is crispy on the outside, thanks to the Parmesan and flour coating, and tender on the inside. The lemon sauce, enhanced with white wine and butter, adds a bright and zesty finish that complements the rich breading.
Tips:
- Flattening the chicken ensures even cooking and helps the chicken remain juicy.
- For a richer flavor, you can use real eggs instead of the egg substitute, or experiment with different herbs like thyme or oregano in the breading.
- This dish pairs wonderfully with pasta, mashed potatoes, or a simple green salad. Add a side of roasted vegetables for a complete meal.
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