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!
HERE HOW
Step 1:
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.)
Pound 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.
Step 2:
Meanwhile, prepare the sauce base.
This is a combination of Chicken Broth and lemon juice.
Step 3:
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.
Set aside.
Step 4:
Fry Capers
Use about 2 TB of the remaining oil and fry the capers. Careful, they pop around when hot.
Fry till a little fragrant.
Step 5:
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.
Step 6:
You're Done!
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.