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What you need for this recipe: A LEMON ZESTER! https://amzn.to/3rZWRqP
This is a no-recipe recipe. You just need to taste as you go and don’t use too much lemon juice in your sauce. Add a tablespoon, taste, and then add another tablespoon and taste again. The real secret to this dish is slicing the chicken horizontally and pounding it thin. This gives you a cutlet that you can quickly saute and still have a tender piece of chicken. The potatoes I roasted on the side were fantastic, and they’re a no-brainer fix too. Just slice the potatoes in half and put them in a casserole. Pour olive oil all over the potatoes, then pour in a little water, just about 1/8 cup (this is important). Squeeze one lemon over the top, then roast at 350 degrees until tender. If they start scorching or get dry, add some more water as they cook. Salt generously, and sprinkle some sugar (just a little!) over the potatoes when they are close to being done (this will create a little caramelization). Cook until they are tender and creamy. These potatoes were delicious cold the next night with a dab of sour cream or blue cheese dressing over the top – they made amazing elegant little hors d’oeuvres!
Ingredients
Chicken Piccata
Directions
Prepare the cutlets: Slice a thick skinless chicken breast horizontally and then pound thin between two sheets of Saran wrap. Set aside.
When you are ready to cook, salt and pepper the cutlets and dip them in the flour. Pat the excess flour off.
Heat the oil and butter in a skillet over medium high heat. When you sprinkle some flour in the oil, it should bubble when the oil is hot enough.
Add the cutlets to the hot oil and butter. Adjust the heat as necessary. The chicken should be browned on both sides (flip the chicken over mid-way). You want the chicken cooked through but not overcooked as you are going to add them back to the sauce before serving.
Put the cutlets on a platter and make the sauce: If there is too much oil in the pan, pour off the excess. Then add the garlic and cook until golden.
Add the stock and let it cook down and thicken.
Add the capers.
Add the lemon juice and zest.
Thicken with a cornstarch slurry if necessary. Make a slurry by mixing a few TBS. of cornstarch with a few teaspoons of water with a fork. Pour in the slurry and stir and let the sauce thicken a bit.
Add the cutlets back to the sauce, give everything a good gentle stir, and then plate!
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