Thursday, March 11, 2021

What's Cooking Wednesday: Picatta

I made this last night and immediately knew I had to share it. It. Was. SO. Easy. 

Chicken Picatta 

First off, I made basic chicken cutlets. Thin sliced chicken coated in flour (seasoned with salt and pepper) then in eggs and the dipped in panko breadcrumbs mixed with Trader Joe's onion seasoning. I then pan fry (in my must-have always pan!) I set the cutlets aside on a paper towel on a plate (helps be less greasy) 

After the cutlets are done, I put some garlic (maybe a tablespoon) and minced shallots (one large shallot) into the pan I cooked the cutlets in along with a little butter (1-2 tablespoons). Cook for about a minute. I then added in a cup of white wine and the juice of one lemon squeezed. I let it bubble, maybe 2 minutes, add in a pat of butter (about a tablespoon), let that melt and simmer the flavors together. I toss in some capers and a few slices of lemon then add the cutlets back in for one minute to absorb some sauce. Serve over any pasta. 

I seriously cannot get over how easy and delicious it was! 

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