Many of you might have noticed the ingredients aren’t classic. I added capers and cream to the sauce, but hey, it works. Give it a try. If you can’t handle too much lemon juice, then you can reduce the amount to ½ cup of lemon juice. All the ingredients are just stuff we usually have ready in the refrigerator, so easy to make. Enjoy.
A Ingredients
Chicken cutlet 4 pieces
Salt and pepper to taste
B Ingredients
All purpose flour ½ cup
Salt ½ teaspoon
Ground black pepper ½ teaspoon
C Ingredients
Egg 1 piece
Water 1 ½ teaspoon
D Ingredients
Breadcrumbs 1 cup
Olive oil 1 tablespoon
E Ingredients
Unsalted butter 2 tablespoon
Lemon juice 2/3 cup
White wine 1 cup
Capers 1 tablespoon
Juiced lemon wedges 4 pieces
Sugar 1 teaspoon
Ground black pepper ½ teaspoon
F Ingredients
Unsalted butter 2 tablespoon
Heavy whipping cream ¼ cup
Minced parsley 2 tablespoon
Directions:
1. Preheat oven to 400°F. Place the thinly sliced chicken in between two pieces of parchment paper, beat the thicker parts with a meat hammer or rolling pin, so the chicken cooks evenly later. Sprinkle with salt and pepper.
2. Mix B, C, D, ingredients separately, place in 3 different shallow dishes to make a dipping station.
3. Heat up the olive oil in a skillet. Dip both the chicken into the flour, then into the egg wash, then into the breadcrumbs, place into the hot skillet to cook till golden brown n both sides, then place on a foil lined baking sheet, bake in the oven for 5-10 minutes.
4. Place the E Ingredients into a small sauce pan, cook until reduced to half and thicken, remove from heat, add the unsalted butter and heavy whipping cream, pour about ¼ cup onto the bottom of the plate, place a chicken steak onto the sauce, sprinkle with some minced parsley, serve with some angel hair pasta.
Serving: 4
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