Free Online Recipes
 |  

Sign Up login
 
 

Parmesan Crusted Chicken Picatta Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Parmesan Crusted Chicken Picatta

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1/4 cup flour
2 eggs
1 1/4 cups grated Parmigiano Reggiano cheese, divided
4 skinless, boneless chicken breast halves, pounded 1/4-inch thick Salt
1/2 pound angel hair pasta
3 tablespoons extra virgin olive oil (EVOO), divided
Juice of 1 lemon, plus 1 sliced lemon
2 cloves garlic, finely chopped
1/4 cup capers, drained and patted dry, or 12 caper berries, sliced
 
1/2 cup dry white wine (eyeball it)
1/4 cup flat leaf parsley leaves, chopped
1/2 cup chicken stock
2 tablespoons butter, chilled and cut into small pieces
One package baby spinach (5 ounces)
Pepper

Instructions
Place the flour on a plate. In a shallow bowl, beat the eggs; place 1 cup cheese on another plate. Working with one cutlet at a time, coat the chicken with the flour, then egg and then cheese, pressing to adhere. Transfer to a plate.
Bring a large pot of water to a boil. Salt it, add the pasta and cook to al dente, 3 minutes. Drain, reserving a ladleful of water.
In a large nonstick skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium heat. Add the chicken and cook, turning once, until deeply golden, 10 minutes. Transfer to a platter and cover with foil. Add the remaining 1 tablespoon EVOO, one turn of the pan, to the skillet. Add the 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 stock 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. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserved pasta cooking water. Stir in the pasta and toss to coat; season with salt and pepper. Add the remaining cheese and toss. Serve the pasta with the chicken.


Originally Submitted
6/1/2011





0 Out of 5 from 0 reviews

You can add this Parmesan Crusted Chicken Picatta recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.