Chicken Piccata with Lemon Sauce
Ingredients
- 2 large chicken fillets
- 1 teaspoon chicken spices
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup flour
- 1 large egg
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1/4 cup lemon juice
- 3-4 lemon slices
- 1 teaspoon lemon zest
- 1/2 cup broth or water
- 1/4 cup chopped parsley
Preparation
Using a sharp knife, cut each chicken fillet crosswise into two thin slices.
Prepare two pieces of parchment paper and spray a little oil on them. Place the chicken fillet on one piece, cover with the second paper, and use a meat mallet to pound the chicken until it becomes somewhat thin.
In a small bowl, place chicken spices, pepper, and salt, and mix them together.
Prepare three deep plates.
In the first plate, place flour and add one-third of the spice mixture, then mix with a fork.
In the second plate, place egg and add one-third of the spice mixture, then mix with a fork.
In the third plate, place breadcrumbs and add the remaining spice mixture, then mix with a fork.
In a wide skillet, place butter and oil, and heat over medium heat until the butter melts and is hot.
Dip the chicken in egg to coat well, then in flour to coat completely, then back in egg to coat well, and finally in breadcrumbs, pressing lightly to adhere. Repeat for all pieces.
Place the chicken in the skillet and cook until golden brown on one side, then flip and cook until golden and cooked through. Remove and keep warm.
To the same skillet, add lemon juice and stir until it boils, then add lemon slices, lemon zest, and broth. Let the sauce boil for 5 minutes until thickened.
Pour the lemon sauce and lemon slices over the chicken and serve.
