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LOCATION: Recipes >> Poultry >> Piccata 12

Print this Recipe    Piccata 12

CHICKEN PICATTA MILANESE
Serves 4.

4 chicken breasts, skin and bones removed
1 cup bread crumbs
salt and pepper
4 Tbsp clarified butter
1/2 cup white wine
1/4 cup lemon juice, freshly squeezed
2 Tbsp capers
1 tsp garlic, minced

Season crumbs with salt and pepper.

Cut each chicken breast into 4 equal pieces. Pound the pieces
between 2 sheets of waxed paper until the are thin.

Press the chicken fillets into the bread crumbs so that both sides
are well coated. Heat a large skillet until it is very hot.

Add the clarified butter. Add the coated chicken fillets and saute
them for 1 to 2 minutes on each side, or until they are golden
brown. Add the wine and lemon juice, and deglaze the pan. Add the
capers and garlic.

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