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Chicken piccata

Friday, March 29, 2013 9:19

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(Before It's News)

Back in my single days, I sometimes bought frozen dinners, ug. Well I say “ug” now, but back then I found a few that I liked quite well. One of them was for a dish called Chicken Piccata, which until that point I’d never heard of.

A couple years ago while leafing through one of my favorite cookbooks, what should I see but a recipe for chicken piccata! It turned out to be a delicious dish, and now I make it fairly often.

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Here’s the recipe. Since I was cooking three pounds of chicken, I multiplied it numerous times. Don’t follow the measurements too slavishly — feel free to tweak as you wish. This is a very forgiving recipe.

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I start by beating together eggs and milk. The bowl should be roomy.

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Next, crushed cornflakes and flour. While the recipe calls for equal amounts of crushed cornflakes and flour, I tend to lean more toward about a 2:1 ratio. More cornflakes gives the chicken a golden crust.

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The chicken needs to be pounded flat. I lay a piece on some waxed paper…

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…and lay another piece of waxed paper over it. This is because I use my husband’s rubber shop mallet for pounding, and it’s not exactly clean.

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Pound the chicken, but don’t go too crazy. You don’t want it paper-thin, you just want it flat. Lay the pounded chicken aside on a plate and do another piece.

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When all the chicken is pounded, melt some butter with minced garlic in a fry pan.

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Dredge each chicken piece first in the egg/milk mix…

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…then in the cornflakes/flour mixture. Make sure the chicken gets thoroughly coated.

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Then pan-fry everything. Keep the temperature fairly low and don’t rush this step because the chicken crust can easily burn.

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When you flip the chicken, you’ll see the beautiful golden color of the coating.

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When the chicken is cooked, the girls just dive in; but Don and I enjoy sautéed mushrooms with it. I use one of the fry pans and add a bit more butter and garlic, along with some lemon juice. I usually have canned mushrooms in the pantry, so I use those.