Margi Cintrano
Washing Up
Buon Giorno Ladies & Gents,
This dish and recipe is far more American Italian than Italian as in Italia ... However, none the less is quite lovely ...
chicken piccata ... pollo al piccata ...
3 TBLSP. FLOUR ALL PURPOSE with a pinch of dried spices: oregano, basil, thyme, rosemary, salt and parsley
1/2 TSP. BLACK, GREEN & ROSE FRESHLY GRINDED PEPPER
1/3 cup Dry Italian White Wine
1 pound of skinless and boneless chicken cutlets
3 tblsps. butter unsalted
2 tblsps. Evoo
1 1/2 tsps. fresh lemon juice
1. PLACE chicken cutlets on wax paper and pound to a 1/4 inch thickness
2. Dredge the cutlets in flour mixture, shaking off excess
3. In a heavy skillet, heat 2 tblsps butter and the Evoo until butter is melted
4. add dredged chicken and golden brown lightly on each side
5. place the chicken cutlets on a platter and tent to keep warm
6. add the wine and the lemon juice to the skillet and stir and scrape up brown bits and stir often, until thickened.
7. remove from heat and swirl in remaining butter and pour this sauce over the chicken and serve immediately.
Serve with: Dry White or Rosé Wine or Sparkling Wine, crusty warm bread and an arugula / rocket salad ...
Enjoy,
Ciao.
Margaux Cintrano.
This dish and recipe is far more American Italian than Italian as in Italia ... However, none the less is quite lovely ...
chicken piccata ... pollo al piccata ...
3 TBLSP. FLOUR ALL PURPOSE with a pinch of dried spices: oregano, basil, thyme, rosemary, salt and parsley
1/2 TSP. BLACK, GREEN & ROSE FRESHLY GRINDED PEPPER
1/3 cup Dry Italian White Wine
1 pound of skinless and boneless chicken cutlets
3 tblsps. butter unsalted
2 tblsps. Evoo
1 1/2 tsps. fresh lemon juice
1. PLACE chicken cutlets on wax paper and pound to a 1/4 inch thickness
2. Dredge the cutlets in flour mixture, shaking off excess
3. In a heavy skillet, heat 2 tblsps butter and the Evoo until butter is melted
4. add dredged chicken and golden brown lightly on each side
5. place the chicken cutlets on a platter and tent to keep warm
6. add the wine and the lemon juice to the skillet and stir and scrape up brown bits and stir often, until thickened.
7. remove from heat and swirl in remaining butter and pour this sauce over the chicken and serve immediately.
Serve with: Dry White or Rosé Wine or Sparkling Wine, crusty warm bread and an arugula / rocket salad ...
Enjoy,
Ciao.
Margaux Cintrano.
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