Here's a neat trick - Add Capers, Cream and a little White Wine to your Chicken Cutlets, and they suddenly turn fancy on you and become - Chicken Piccata ! Yes, that's the stuff of restaurants. Better yet, when plated correctly, (read: Cutlets placed on a bed of Tagliatelle, and garnished with chopped Parsley and thin slices of lemon) your chicken creation will make your dining room feel like a 5 star Italian restaurant!
Season and Tenderize Chicken
Chicken Piccata is traditionally cooked with Chicken Breasts
Butterfly Breasts (Fancy term for : Slice Chicken Breast horizontally so as to render the chicken breast thinner, or shall I say, more flat.)
Season in a mixture of Milk, Salt and Pepper. Let soak in fridge for about an hour or two minutes to absorb the salt and to tenderize.
Meanwhile, prepare the sauce base.
This is a combination of Chicken Broth and lemon juice.
Time to fry up the Cutlets!
Let excess milk seasoning drip off, then dredge in slightly salted plain flour.
Shallow Fry till crisp and golden brown.
Use about 2 TB of the remaining oil and fry the capers. Careful, they pop around when hot.
Fry till a little fragrant.
Pour in the prepared Chicken Broth & Lemon stock.
Add heavy cream. How much will depend on how rich you want the sauce to be.
Add a dash or 2 of White Wine.
Salt and black pepper to taste.
Next step depends on how you like to eat it.
My kids like it when we pour a little sauce over the cutlet just upon serving.
Most serve with the Cutlets sitting in a shallow sea of the cream sauce, garnished with parsley and slices of lemon.
Some coat their Tagliatelle with the sauce, then seat their cutlets on top.