:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/TSLCjuQxxoMm7VsMweHN/9bc9ba87099d846eb788745565e33c.png "Italian chicken piccata (schnitzel)")
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Italian chicken piccata (schnitzel)
Chicken piccata is one of my favorite dishes that I always enjoy preparing for my family and friends. It's an Italian delicacy with lemon and caper sauce that really pleases every palate. The combination of juicy chicken, crispy breading and the intense flavor of the sauce is simply unbeatable. It goes best with spaghetti and grated cheese or a fresh salad.
Ingredients
- 4 chicken breast fillets
- 2 large Eggs
- 120 g flour
- 120 g Parmesan, grated
- 2 lemons
- 4 Tablespoon caper
- 2 cloves of garlic
- 500 ml chicken stock cube
- salt and pepper to taste
- Olive oil for frying
- Parsley to garnish
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Directions
To make the chicken piccata, first pound the chicken breast fillets lightly and season with salt and pepper. Whisk the eggs in a bowl. Mix the flour and Parmesan in a separate bowl.
Dredge the chicken breast fillets first in the flour and parmesan mixture, then in the beaten eggs. Make sure the chicken is evenly coated. I have found that this method helps to get the perfect crispy breading.
Heat a little olive oil in a frying pan and fry the chicken breast fillets for about 4-5 minutes on each side until golden brown. Remove the chicken breast fillets and set aside.
Fry the garlic in the same pan until fragrant. Add the capers, the juice of two lemons and the chicken stock and bring to the boil. Return the chicken breast fillets to the pan and simmer for a further 10-15 minutes until the sauce has reduced.
Finally, garnish the chicken piccata with freshly chopped parsley and serve. Sometimes I also serve it with pasta or a fresh salad, which can be a delicious side dish.
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GretarezepteItalian chicken piccata (schnitzel)
Chicken piccata is one of my favorite dishes that I always enjoy preparing for my family and friends. It's an Italian delicacy with lemon and caper sauce that really pleases every palate. The combination of juicy chicken, crispy breading and the intense flavor of the sauce is simply unbeatable. It goes best with spaghetti and grated cheese or a fresh salad.
To make the chicken piccata, first pound the chicken breast fillets lightly and season with salt and pepper. Whisk the eggs in a bowl. Mix the flour and Parmesan in a separate bowl.
Dredge the chicken breast fillets first in the flour and parmesan mixture, then in the beaten eggs. Make sure the chicken is evenly coated. I have found that this method helps to get the perfect crispy breading.
Heat a little olive oil in a frying pan and fry the chicken breast fillets for about 4-5 minutes on each side until golden brown. Remove the chicken breast fillets and set aside.
Fry the garlic in the same pan until fragrant. Add the capers, the juice of two lemons and the chicken stock and bring to the boil. Return the chicken breast fillets to the pan and simmer for a further 10-15 minutes until the sauce has reduced.
Finally, garnish the chicken piccata with freshly chopped parsley and serve. Sometimes I also serve it with pasta or a fresh salad, which can be a delicious side dish.
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