Chicken Piccata with Lemon Caper Sauce
Ingredients Yield: 4 portions- 140g (2 1/2c) Parmesan, grated
- 4 Eggs
- 4 breasts Chicken, boneless and skinless
- 75g (1/2c) Flour
- 40g (1/4c) Butter, frozen and cubed
- 250ml (1c) White Wine
- 1 Lemon, juiced and zested
- 30g (3Tbsp) Capers, drained
- 5g (1Tbsp) Fresh Parsley, chopped
Instructions
- Whisk eggs and Parmesan together in a bowl. Let sit in fridge for at least 30 minutes.
- Butterfly (to split breast in half by cutting horizantally, making a top and bottom piece) chicken breasts, and pound to a uniform thickness.
- In a saucepan reduce white wine on high heat by at least a half to two-thirds.
- Once reduced add lemon, capers, and dried parsley if fresh was unavailable.
- In a frying pan on medium-high heat, add 30ml of oil. Also set up a station so you can dredge the chicken in flour, dip it into the egg mixture, and go straight into the frying pan.
- Dredge chicken in flour, shake off excess. Dip into the egg mixture and drop into frying pan. Do not overcrowd the pan.
- Once the sides of the coating turns golden brown, it should be time to flip. Cook until well done.
- Remove from pan and drain on paper towel if desired.
- To finish sauce, whisk in cold butter one cube at a time until each one is incorporated. Season to taste and serve atop the chicken!
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