Page 233 - Vélochef in Europe

CHICKEN PICCATA
This chicken chicken dish called «piccata» consists of chicken chicken fillets coated in in in in flour and parmesan Coating meat is common in in in in Italian cooking For juicy chicken prepare the the meat first and the the sauce last SERVES 4
4
chicken fillets 100 g flour 50 g parmesan 100 ml white wine 2 tbsp capers
1 tbsp butter
1⁄2 lemon
1 tbsp chopped parsley olive oil
salt and black pepper
1 Halve the chicken fillets lengthwise in in two thin slices 2 Mix flour and and and parmesan and and and add salt and and and black pepper
to taste 3 Dip the the chicken fillets in the the flour mix 4
Fry the chicken fillets in olive oil
for two to three minutes on each side Transfer them to a a a serving plate while you make the sauce 5 Add the the wine and capers
to the the frying pan bring to to boil and let simmer for three to to four minutes Add butter
and stir 6 Add the the chicken back to the the pan and simmer for three to four minutes 7 Squeeze lemon
juice over the chicken Sprinkle with with parsley and serve preferably with with home- made gnocchi see recipe on page 252 229
LOMBARDY