Protected: Chicken Piccata
Recipe by il Porcellino
Protected: Chicken Piccata
An Italian classic
Yield: 4
Ingredients:
CHICKEN AND PASTA
1 Tbsp. olive oil
2 oz. canola oil
4 chicken cutlets, pounded to ¼-inch
thickness
12 oz. piccata sauce (see sub-recipe)
6 cups spinach
12 oz. spaghettini or spaghetti
salt, to taste
small pinch chopped parsley
4 Tbsp. capers
4 lemon halves, grilled
4 whole parsley sprigs, for garnish
1 lemon, quartered, for serving
PICCATA SAUCE
⅓ cup garlic oil
4 lemons, sliced into wheels
⅓ cup minced garlic
⅓ cup minced shallots
5⅔ cups chicken stock (Chef recommends 365 by Whole Foods Market, Organic Chicken Stock)
2 tsp. chili flakes
1 Tbsp. butter, chilled
6 oz. butter (for butter glaze)
1 cup water (for butter glaze)
½ tsp. Salt
juice of 1 lemon
CHICKEN BREADING
4 large eggs
⅓ cup milk
¼ cup parmesan cheese, grated
½ tsp. chili flakes
¾ tsp. black pepper
1 tsp. salt
1 cup all-purpose flour
½ tsp. salt
¼ tsp. black pepper
Method:
FOR PICCATA SAUCE
1. Heat half of the garlic oil in a large, heavy-bottomed pot or sauté pan.
2. Once hot, add the lemon wheels in a single layer. Let caramelize until golden brown on one side, then flip and caramelize the other side, about 2-3 minutes per side.
3. Once both sides of lemon wheels are browned, remove and set aside.
4. Add the rest of the garlic oil to the pan, then stir in the minced garlic and shallots. Cook gently over low heat, stirring often until they are soft and fragrant, but not browned, about 5-6 minutes.
5. Once softened, pour in the white wine to deglaze the pan, and simmer until the wine has mostly evaporated, about 4-5 minutes.
6. Add the chicken stock and simmer for 8–10 minutes, or until the sauce thickens slightly and begins to coat the back of a spoon. Stir in the chili flakes and lemon zest.
7. To make the butter glaze, in a separate saucepan, bring 1 cup of water to a boil. Add 1½ sticks of butter and stir until fully melted. Remove from heat and set aside.
8. Add the butter glaze, lemon juice, salt, and additional chilled butter to the pan with the piccata sauce and remove from heat. Set aside until ready to use.
