Ingredients for Milanese Chicken Piccata:
2 whole lemons
6 (6-8oz) boneless skinless chicken breasts
1/2 cup all-purpose flour seasoned with salt and pepper
6 Tbsp Evergreen's Milanese Gremolata Infused Olive Oil
1 small shallot, finely minced
3/4 cup chicken broth
3 Tbsp capers, rinsed
3 Tbsp unsalted butter, divided
2 Tbsp chopped flat leaf parsley
salt and fresh ground pepper to taste
Products You Will Need:
Milanese Gremolata Olive Oil
Chicken Cooking Instructions:
Preheat oven to 180°F, with rack in the middle portion, place an oven safe platter in the oven.
Season flour with the salt and pepper for dredging chicken on a rimmed plate, set aside.
Cut one lemon in half then into thin half moons. Juice the remaining 1-1/2 lemons
Cut each chicken breast in half horizontally, resulting in thinner breasts. Cover with plastic wrap and pound them to an even
1/4 inch thickness using a meat tenderizer or a rolling pin.
Dredge each one in the flour mixture, transfer to a single layer on a platter.
Preheat a large skillet to medium high heat, add three Tbsp of the Milanese Gremolata Infused Olive Oil
Add 3-4 of the dredged chicken cutlets and let cook until nicely golden, about 3 minutes, add more oil as needed.
Flip and cook the other side the same, about 2-3 minutes, internal temp 174°. Remove from pan and place in the oven
on the warming platter.
Sauce Cooking Instructions:
When the cutlets are finished, sauté the minced shallot in the same skillet as you cooked the chicken, until fragrant, about 45 seconds.
Stir in the chicken broth and the small half-moon lemon slices and simmer, scraping any bits from the pan and reducing the liquid to
about 1/3 cup. Stir in the rinsed capers and lemon juice and reduce again.
Remove from heat and add the butter pieces, a few at a time. Pour source over the warming platter of chicken and add the chopped parsley.
Serve with a side of pasta and a salad drizzled with the Milanese Gremolata Olive Oil and Traditional Balsamic Vinegar.
This recipe will also work well with Evergreen's Lemon Olive Oil and fresh garlic, just sauté the garlic in with the shallot.
Cooking Time: 30-40 min prep and cooking time