Chicken Piccata (or Milanese)-my version
Ingredients:
6-Boneless, skinless chicken thighs
1/3 tsp salt
1/3 tsp pepper
1-2 tbsp rosemary
1/2 tsp garlic powder
1 1/2 cups Italian breadcrumbs (I like progresso)
4 eggs
1 cup of flour
To Prepare: Gather 3 pie tins or bowls. Mix the flour and the seasonings, and place in a pie tin or flat bottom bowl. In another tin, put the 4 eggs, stir a little. And in the last tin, add the breadcrumbs.
Next, using clingwrap, cover a large section of your work surface, place a chicken thigh on the wrap, and cover with another piece of clingwrap. This keeps your pieces together, and keeps your board free from contamination. (I always wash the board after this anyway, but it really helps to limit the raw meat on your board). Using the flat side of your meat tenderizer, pound the chicken pieces until 1/4 inch thick. Continue and pound the rest of the pieces. Next set up your three bowls, left to right helps, as flour mixture, then egg, then breadcrumbs. Also having a plate with wax paper
squares to place between the patties, will aid in their stacking, and allow you to place in the refrigerator until ready to fry. Dredge the meat pieces in the flour, pat off excess flour, then dip into the egg, both sides coated. Next place in the breadcrumbs covering all sides well. Put off to the wax paper plate. Continue with all pieces. You may have better luck doing the first step as an assembly line. Do all the flouring, then dip
1 at a time into the egg and breadcrumbs.
To fry them: Heat up your pan, add some canola oil, and 1tbsp butter (the oil will keep the butter from burning, and you still get some of the butter taste).
Place 2-3 piccata pieces in the pan at one time. Cook for approximately 3-5 minutes per side until brown and cooked through. You will notice the texture is firmer when done. Drain on paper towels. Add more oil, and more butter, and cook the 2nd batch.
My version of Piccata-A discussion on Milanese vs. Piccata:
Well, firstly, I have never enjoyed this with lemon sauce so I don't serve it with one. My family loves this recipe, and likes them just as they come. Besides, without sauce, you can keep the fried crispness.
Also, I have since learned that this is technically a milanese in that it has breadcrumbs as a 3rd step, and a picatta ends with the egg step.
That being said, this will always be chicken piccata to me.
Ingredients:
6-Boneless, skinless chicken thighs
1/3 tsp salt
1/3 tsp pepper
1-2 tbsp rosemary
1/2 tsp garlic powder
1 1/2 cups Italian breadcrumbs (I like progresso)
4 eggs
1 cup of flour
To Prepare: Gather 3 pie tins or bowls. Mix the flour and the seasonings, and place in a pie tin or flat bottom bowl. In another tin, put the 4 eggs, stir a little. And in the last tin, add the breadcrumbs.
Next, using clingwrap, cover a large section of your work surface, place a chicken thigh on the wrap, and cover with another piece of clingwrap. This keeps your pieces together, and keeps your board free from contamination. (I always wash the board after this anyway, but it really helps to limit the raw meat on your board). Using the flat side of your meat tenderizer, pound the chicken pieces until 1/4 inch thick. Continue and pound the rest of the pieces. Next set up your three bowls, left to right helps, as flour mixture, then egg, then breadcrumbs. Also having a plate with wax paper
squares to place between the patties, will aid in their stacking, and allow you to place in the refrigerator until ready to fry. Dredge the meat pieces in the flour, pat off excess flour, then dip into the egg, both sides coated. Next place in the breadcrumbs covering all sides well. Put off to the wax paper plate. Continue with all pieces. You may have better luck doing the first step as an assembly line. Do all the flouring, then dip
1 at a time into the egg and breadcrumbs.
To fry them: Heat up your pan, add some canola oil, and 1tbsp butter (the oil will keep the butter from burning, and you still get some of the butter taste).
Place 2-3 piccata pieces in the pan at one time. Cook for approximately 3-5 minutes per side until brown and cooked through. You will notice the texture is firmer when done. Drain on paper towels. Add more oil, and more butter, and cook the 2nd batch.
My version of Piccata-A discussion on Milanese vs. Piccata:
Well, firstly, I have never enjoyed this with lemon sauce so I don't serve it with one. My family loves this recipe, and likes them just as they come. Besides, without sauce, you can keep the fried crispness.
Also, I have since learned that this is technically a milanese in that it has breadcrumbs as a 3rd step, and a picatta ends with the egg step.
That being said, this will always be chicken piccata to me.
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