Chicken Piccata with Lemon Sauce

Chicken Piccata with Lemon Sauce
1.Cut each chicken filet through the center to form two thinner filets.
2.Pound each chicken filets half’s between two sheets of wax paper until very thin.
3.In a small bowl, mix chicken spices, salt, and black pepper.
4.In a separate bowls place flour, eggs and breadcrumbs.
5. Stir in 1/3 of the spice mixture into the flour, eggs and breadcrumbs.
6.In a shallow frying pan heat the oil and butter over medium heat.
7.Coat chicken fillet in flour. Dip the fillet in the egg to coat it, and then dip in the breadcrumbs.
8.Place the chicken filet in the frying pan. Continue coating the rest of the chicken filet and place in the pan.
9.Fry chicken filet until golden brown on both sides and well done. Transfer the chicken filet into a serving plate and keep hot.
10.Lemon Sauce: to the same pan, add the lemon juice, lemon slices, lemon zest and broth. Stir the ingredients until a lemon sauce texture forms. Let the sauce boils for five minutes until thickened.
11.Pour the lemon sauce over hot chicken filet. Sprinkle the parsley and serve.

Print Recipe
Chicken Piccata with Lemon Sauce
Chicken Piccata with Lemon Sauce
Course Main Dishs
Cook Time 25 minutes
Servings
persons
Ingredients
Lemon Sauce:
Course Main Dishs
Cook Time 25 minutes
Servings
persons
Ingredients
Lemon Sauce:
Chicken Piccata with Lemon Sauce
Instructions
  1. Cut each chicken filet through the center to form two thinner filets.
  2. Pound each chicken filets half’s between two sheets of wax paper until very thin.
  3. In a small bowl, mix chicken spices, salt, and black pepper.
  4. In a separate bowls place flour, eggs and breadcrumbs.
  5. Stir in 1/3 of the spice mixture into the flour, eggs and breadcrumbs.
  6. In a shallow frying pan heat the oil and butter over medium heat.
  7. Coat chicken fillet in flour. Dip the fillet in the egg to coat it, and then dip in the breadcrumbs.
  8. Place the chicken filet in the frying pan. Continue coating the rest of the chicken filet and place in the pan.
  9. Fry chicken filet until golden brown on both sides and well done. Transfer the chicken filet into a serving plate and keep hot.
Lemon Sauce:
  1. to the same pan, add the lemon juice, lemon slices, lemon zest and broth. Stir the ingredients until a lemon sauce texture forms. Let the sauce boils for five minutes until thickened.
  2. Pour the lemon sauce over hot chicken filet. Sprinkle the parsley and serve.
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