Sauce should be thickened to consistency of heavy cream if not, simmer 1 minute longer. Add broth, reserved lemon juice, and reserved lemon slices and bring to simmer, scraping up any browned bits.Īdd cutlets to sauce and simmer for 4 minutes, flipping halfway through simmering. Add garlic and cook until fragrant, 30 seconds. Repeat with 2 tablespoons oil and remaining 6 cutlets.Īdd remaining 1 teaspoon oil and shallot to skillet and cook until softened, 1 minute. Flip and cook until golden brown on second side, 2 to 3 minutes. Place 6 cutlets in skillet, reduce heat to medium, and cook until golden brown on 1 side, 2 to 3 minutes. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place on wire rack set in rimmed baking sheet. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Juice remaining half and whole lemon and set aside 3 tablespoons juice. Trim ends from 1 half, halve lengthwise again, then cut crosswise ¼-inch-thick slices set aside. Place cutlets in bowl and toss with 2 teaspoons salt and ½ teaspoon pepper. Place cutlets between sheets of plastic wrap and gently pound to even ½-inch thickness. 3 tablespoons unsalted butter, cut into 6 piecesĬut each chicken breast in half crosswise, then cut thick half in half again horizontally, creating 3 cutlets of similar thickness. Chicken Piccata is a classic Italian dish that consists of chicken breasts that have been pounded thin, then dredged in flour and seared in butter.
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