Parmigiano Crusted Chicken Piccata (03.09.12)

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by Brandon Howard, La Caille

  • 1 cup flour
  • 2 eggs
  • 1/2 cup milk
  • 1 cups parmigiano-reggiano (grated)
  • 4 chicken breasts (boneless and skinless pounded inch thick)
  • 1 pinch salt
  • 3 tbsps extra virgin olive oil
  • 2 lemons (one sliced and juice of 1)
  • 2 garlic cloves (finely chopped)
  • .25 cup capers (drained and patted dry)
  • ½ cup dry white wine
  • .25 cup fresh flat leaf parsley (chopped)
  • 1 cup chicken broth
  • 2 tbsps butter (chilled and cut into small pieces)
  • salt and pepper (taste)

Place flour on a plate or pie tin. Beat eggs with the milk in shallow bowl; place 1cup of grated cheese on another plate.  Working with 1 chicken breast at a time, coat the chicken with the flour, then eggmixture, then cheese, pressing to adhere ( repeat until all breasts are coated. Discard leftover breading. In a large nonstick skillet, heat 2 tbsp Olive oil, over medium heat. Add chicken and cook, turning once, until golden, allow about 10 minutes. Transfer to a platter and keep warm. Add 1 tbsp olive oil, to the skillet. Add sliced lemon, garlic and capers and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minute. Lower the heat and bring to a simmer.

Stir the chicken broth into the sauce for 1 minute. Stir in the butter until melted,
then stir in the lemon juice. Spoon a little sauce over the chicken.
season with salt and pepper. Add the remaining 1/4 cup cheese and toss.
Serve the chicken with pasta or mash potatoes.