Chicken Picata
(from kbjm’s recipe box)
Source: Mom
Prep time: 30 minutes
Cook time: 45 minutes
Serves 4 people
Categories: Chicken
Ingredients
- 1 large lemon
- 1/2 tsp salt
- 1 egg
- 1 Tbsp milk
- 2 whole chicken breasts, skinned & boned
- butter
- 1/2 c water
- 1/4 c dry white wine
- 1 chicken bouillon cube
- 1 1/2 fresh breadcrumbs (4-6 slices of bread)
Directions
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Cut 6 thin slices of lemon. Set aside for garnish.
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Squeeze 1 Tbsp juice from the remaining lemon & set aside.
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Slice the chicken breasts so that the fillets are thinner than normal.
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Pound the chicken breasts with a meat mallet to 1/4" thick.
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Mix crumbs & salt in one dish.
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Whisk egg & milk in another dish.
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Dip chicken pieces in egg mixture, then into breadcrumb mixture.
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Melt 4 Tbsp butter in a frying pan.
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Cook a few cutlets at a time for about 5 minutes.
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Keep warm while cooking the others.
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To the drippings in skillet, add water, wine, bouillon, & lemon juice.
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Stir to loosen bits. Heat to boiling.
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Cover & simmer for 5 minutes.
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To serve, spoon sauce over cutlets on top of rice.