Chicken Piccata with Lemon Sauce
Ingredients
- 2 large chicken fillets
- 1 teaspoon chicken seasoning
- 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 and cover with the second paper. Use a meat mallet to pound the chicken until it thins out a bit.
In a small bowl, mix chicken spices, pepper, and salt.
Prepare three deep plates.
In the first plate, put flour and add one-third of the spice mixture. Mix with a fork.
In the second plate, put the egg and add one-third of the spice mixture. Mix with a fork.
In the third plate, put breadcrumbs and add the remaining spice mixture. Mix with a fork.
In a wide skillet, put butter and oil. Heat over medium heat until butter melts and is hot.
Dip the chicken in egg to coat well, then in flour to coat well, then back in egg to coat well, and finally in breadcrumbs, pressing lightly to adhere. Repeat for all fillets.
Place the chicken in the skillet and cook until golden on one side. Flip and cook until golden and done. Remove and keep warm.
To the same skillet, add lemon juice and stir until it boils. Add lemon slices, zest, and broth. Boil for 5 minutes until thickened.
Pour the sauce over the chicken and serve.
