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Chicken Piccata Print E-mail
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Here's an elegant main dish recipe from our friend Matt at Traughber Middle School. We were surprised how easy it was to make. We've eaten chicken piccata in restaurants and now, thanks to Matt, we can make it ourselves! 

Liv and Belle were invited to do a cooking demo and book signing at Traughber and the students there put together the "Taste of Traughber Cookbook" as a gift. We chose 5 recipes that made up a complete meal. But there are lots and lots more! Our thanks to Matt, all the other students who participated and to Ms. Loretta Burke their teacher who organized the event. Great job!

{Makes 4 servings }

You'll need:

  • 2 split boneless , skinless chicken breasts
  • Kosher salt
  • freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 extra large egg
  • 1/2 tablespoon water
  • 3/4 cup of seasoned dry bread crumbs
  • Good olive oil
  • 3 tablespoons unsalted butter, room temperature, divided
  • 1/3 cup freshly squeezed lemon juice (2 lemons), reserve the halves
  • 1/2 cup dry white wine
  • Sliced lemon, for serving
  • Chopped parsley leaves, for serving

Equipment:

  • Parchment paper
  • Plastic wrap
  • Paper towels
  • A sheet pan
  • 3 shallow bowls or plates
  • A fork
  • A large sauté pan
  • A spatula
  • Tongs
  1. Preheat the oven to 400 degrees F.
  2. Line a sheet pan with parchment paper.
  3. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4 inch thick. Sprinkle both sides with salt and pepper.
  4. Mix the flour, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a shallow plate.
  5. In a second plate, beat the egg and water together. Place the bread crumbs in a third plate.
  6. Dip each chicken breast  first in the flour, shake off the excess and then dip in the egg then the bread crumb mixture.
  7. Heat 1 tablespoon of olive oil in a large sauté pan over medium to medium-low heat.
  8. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and  allow them to bake 5 to 10 minutes while you make the sauce.
  9. For the sauce, wipe out the sauté pan with a dry paper towel. Over medium heat, melt 1 tablespoon of butter and then add the lemon juice, wine and the reserved lemon halves, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Boil over high heat until reduced by half, about 2 minutes.
  10. Remove the sauce from the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of parsley.