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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Piccata Recipe

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This recipe for Chicken Piccata is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 whole large chicken breasts
1 1/2 cups fresh bread crumbs
1/2 teaspoon salt
1 egg
1 tablespoon milk
Butter or margarine
1/2 cup water
1/4 cup Rhine wine
1 chicken flavor bouillon cube
1 tablespoon lemon juice
Directions:
Directions:
Remove skin & bones from chicken breasts; cut each in half.
On cutting board, with meat mallet pound each chicken breast into about a 1/4" thick cutlet.
On waxed paper, mix bread crumbs and salt.
In pie plate with fork, beat egg and milk until blended.
Dip cutlets into egg mixture, then into bread crumb mixture to coat both sides.
In 12" skillet over medium high heat in 4 tablespoons butter, cook chicken cutlets, 2 pieces at a time until tender & golden on both sides, about 5 minutes.
Remove and keep warm.
To drippings remaining in skillet, add water, wine, bouillon and lemon juice, stirring to loosen brown bits from bottom of skillet.
Over high heat, heat to boiling. Reduce heat to low, cover, & simmer 5 minutes to blend flavors.
To serve, spoon sauce over cutlets.

 

 

 

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