This
beautiful chicken dish provides an elegant and fulfilling meal.
It takes no time to make and can be done all in one frying pan
or dutch oven. I'm not huge on a strong lemon flavor, but this
dish really provides a nice subtle touch. Read my full take on
this dish here on my blog.
Serves 4
Ingredients
Italian Name
6 thawed chicken breasts sliced into cutlets
and lightly pounded (this provides about 12 cutlets)
pollo scottadito
white flour
farina
3 Tablespoons olive oil
olio d'oliva
salt and pepper
sale e pepe
1/2 cup water
aqua
2
-3 Tablespoons lemon juice
succo di limone
1 Tablespoon capers washed
capperi
2 garlic cloves diced
aglio
Instructions
1.
Make sure the chicken
breasts/cutlets are no more than 1/4" thick and
use a meat tenderizer to pound the meat lightly.
2.
Season the chicken
with a little salt and pepper. (or mix the salt and pepper
into the flour)
3.
Dredge or roll the
chicken in the flour so it is lightly covered. Shake off excess.
4.
Heat olive oil in
frying pan over medium heat.
5.
Add the cutlets and
cook until done and lightly brown. Flip and cook for another
1 or 2 minutes.
6.
Remove cutlets from
pan and set aside on a plate for use later.
7.
Pour water, lemon
juice, capers and garlic into the frying pan and stir. This
will also deglaze the chicken from the bottom of the pan.
8.
Bring the sauce to
a boil over medium high heat for about 10 minutes. When the
sauce is thickened reduce heat to low.Take a quick taste test,
if the lemon juice needs to be diluted, just add about a 1/4
cup of water and cook a little longer.
9.
When the sauce is
thickened, add the cutlets back in. Cover and cook for 10
more minutes over simmer.
10.
Serve the cutlets
on dinner plates and use the remaining sauce in the pan to
pour over the chicken cutlets.
TIP #1:
You can use regular olive oil for frying, rather than extra
virgin if you have it.
TIP #2:
Add more or less lemon juice to taste. If using store bought
lemon juice, it may be more concentrated and thereby stronger
than fresh squeeze lemons. So taste testing is important.
TIP #3:
Some recipes call for adding some white wine to the sauce.
Feel free to do so, however my recipe doesn't call for it.
TIP #4:
You can turn the stove off, remove from heat and let the cutlets
remain in the pan with the lid on while you prepare your other
dishes. The meat should not dry out because it is in the sauce
which helps it retain its moisture.
Tip #5:
It is easiest to cut the chicken into cutlets when it is almost
all thawed but still a little hard.
This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2010. To obtain rights of use contact us by visiting our
About Us page and contact me directly.
