Chicken Piccata

Chicken Piccata is a traditional Italian dish that can be prepared with any meat or fish. A piccata involves dredging the meat in flour, browning it with butter, and serving it covered in a lemony sauce topped with lemon slices, capers.

Chicken Piccata

Recommended Wine: Due Vigne Vermentino

Recipe by: Nonni Fadell

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 extra-large eggs
• 3/4 cup seasoned dry breadcrumbs
• 1/4 cup grated Romano cheese
• olive oil
• 4 tsp capers
• 3 tablespoons butter at room temperature
• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup dry white wine (Due Vigne Vermentino)
• Sliced lemon and chopped fresh parsley, for serving

Preparation

1. Pound chicken breasts to about a ¼-inch thick.
2. Mix the flour, salt, and pepper in a shallow plate.
3. In a second plate, beat the egg and ½ tablespoon of water.
4. Mix the breadcrumbs and cheese in a third plate.
5. Dip each piece of chicken first in the flour, then dip in the egg and breadcrumb mixtures.
6. Heat 2 tablespoons of olive oil in a large saute pan over medium to medium-low heat.
7. Add the chicken breasts and cook for 4 minutes on each side, until browned.
8. Place them on a plate, cover and set aside while you prepare the sauce.

Sauce

1. In the same pan, melt 1 tablespoon of the butter, then add the lemon juice and wine.
2. Bring to a boil over high heat, about 2 minutes.
3. Remove from heat and add the remaining 2 tablespoons of butter and capers: swirl to combine.

Serve one chicken breast on each plate. Spoon the sauce over the chicken and serve with a slice of lemon and a sprinkling of fresh parsley.