Chicken should be dark golden brown when finished. Place in hot oil and fry about 7 minutes on each side. Be sure to dredge the chicken through the flour a couple of times to assure it is well covered. Allow some of the liquid to drain off and dredge in flour mixture. Remove chicken from milk mixture one at a time. On most stoves, a little above a medium setting should work. A meat or candy thermometer can be used to check the temperature. Heat enough vegetable oil to go about ¼-inch up the pan. Place seasoned chicken in mixture and let sit. Beat together condensed milk and eggs in bowl large enough to hold chicken. Pat the chicken cutlets dry and rub with seasonings. If you're planning to serve it this way, we recommend doubling the sauce ingredients.Stir together the first four seasonings, set aside. Go all out on the variations and try Chicken Piccata Pasta or Sole Piccata.Ĭhicken piccata is often served with pasta or a grain like rice to soak up the delicious sauce.Substitute Romano or Asiago for the Parmesan.Use half chicken stock and half dry white wine.Add sautéed garlic, mushrooms or onion, or a combination.Try these other chicken piccata variations: Or, if you don't have capers but do have meaty green olives in the pantry, you can chop them small and add them to the dish. But, the flavors in this chicken dish are certainly Italian/Mediterranean-olive oil, wine, lemon, brined capers, Parmesan cheese, and fresh herbs.Ĭapers aren't everyone's cup of tea, so feel free to leave them out even though they do add a briny bite to the dish. In Italy, it's more common to see veal piccata than chicken piccata, and there's a chance that the use of chicken is an Americanized version of the Italian veal dish. In this crunchier take on the classic Buffalo wing recipe the wings are marinated in hot sauce prior to being dredged in spiced flour and deep-fried. The exact origin of this dish is unknown, although it certainly has its roots in Italian cooking.
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