CHICKEN PICCATA

 4 split (2 whole) boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1 cup all-purpose flour

2 extra-large eggs

1 ½ cup seasoned dried bread crumbs

Good olive oil

3 tablespoons unsalted butter, at room temperature

1/3 cup freshly squeezed lemon juice ( 2 lemons), lemon halves reserved

½ cup dry white wine

Slice lemon, for serving

Chopped fresh flat-leaf parsley, for serving

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to ¼

inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1 teaspoon salt, and ½ teaspoon pepper on a shallow plate. In a second plate beat the 

eggs and 1 tablespoon water together. Place the bread crumbs on a third plate. Dip each chicken breast 

first in the flour, shake off excess, and then dip in the egg and bread-crumb mixtures. 

CHICKEN PICCATA

                              

Heat 2 tablespoons olive oil in a large sauté pan over medium to medium –low heat. Add 2 chicken breast and cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook 

the rest of the chicken. Heat more olive oil in the sauté pan and cook the second 2 chicken breasts. 

For the sauce, wipe out the sauté pan with a dry paper towel. On medium heat, melt 1 tablespoon of 

the butter then add the lemon juice, white wine, capers,the reserved lemon halves, ½ teaspoon salt, and ¼teaspoon pepper. 

Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the 

remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate, spoon on the sauce, serve with sliced lemon and a sprinkling of fresh parsley.

SENIOR CULINARY ASSOCIAT CHEF RAVI