CHICKEN PICCATA
For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
CHICKEN PICCATA MILANESE
Combine classic chicken piccata with pasta and creamy vodka sauce. Serve Chicken Piccata Milanese with lemon wedges and prepare for compliments.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, combine flour and pepper in shallow dish. Dip chicken, 1 breast at a time, into flour mixture, turning to evenly coat both sides of each breast with flour mixture. Gently shake chicken to remove excess flour mixture.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 to 5 min. on each side or until done and golden brown on both sides. Transfer to paper towel-covered plate; cover to keep warm.
- Discard any oil remaining in skillet; wipe skillet with paper towel. Add pasta sauce to skillet; cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently.
- Drain spaghetti; place in large bowl. Add 1/2 cup pasta sauce; mix lightly. Serve topped with chicken, remaining pasta sauce, capers and parsley.
Nutrition Facts : Calories 610, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 550 mg, Carbohydrate 63 g, Fiber 4 g, Sugar 8 g, Protein 36 g
PICCATA MILANESE
I'm posting this recipe for the World Tour 2005, but I have never tried this recipe, sounds great anyway!
Provided by Maiumlteacute G.
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet and glaze the onion and the garlic. Add tomatoes, herbs, beef stock, salt and pepper to taste, leave on the heat to reduce the sauce.
- Hit the veal with a hammer until it's very flat.
- Combine half of the parmesan cheese, the breadcrumbs and pepper and salt in a bowl.
- First put the veal in the egg, then in the breadcrumb mixture.
- Boil the spaghetti al dente.
- Meanwhile heat the butter or oil in a large pan and bake the veal schnitzels 2-3 minutes per side.
- Serve spaghetti, veal and sauce on a beautiful plate, decorate with basil and serve with the remaining cheese.
Nutrition Facts : Calories 1019.8, Fat 46.5, SaturatedFat 21.5, Cholesterol 297.5, Sodium 943.9, Carbohydrate 86.8, Fiber 6.4, Sugar 10, Protein 61.7
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