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Recipe Chicken breast with lemon – Italian Cuisine


  • 8 slices of chicken breast
  • 60 g grated Parmigiano Reggiano PDO
  • a lemon
  • bread crumbs
  • salt
  • extra virgin olive oil

For the recipe of lemon chicken breasts, squeeze the lemon and add the juice, without filtering it, to a glass and a half of water. Beat the slices with a meat tenderizer, covering them with baking paper so as not to break the fibers. Hit them with a firm hand but without too much violence: in this way the fabrics will soften without shredding the pulp. Bread them and remove the excess breadcrumbs.
Heat 4 tablespoons of oil over low heat in a large pan, then add the slices, raise the heat and brown for a couple of minutes before on one side and then the other. Season with salt, pour the lemon juice with water into the pan and sprinkle with grated Parmesan; cover and cook on a gentle flame for 15 minutes. As soon as you notice that the sauce will start to thicken and become creamy, you can turn off and serve the lemon escalopes immediately.

Recipe Lemon lamb shank with pumpkin – Italian Cuisine


  • 1 Kg pumpkin
  • 4 lamb shanks
  • butter
  • vegetable broth
  • coriander seeds
  • pickled capers
  • dry white wine
  • lemon
  • extra virgin olive oil
  • fine salt
  • coarse salt
  • pepper

For the recipe of lemon lamb shank with pumpkin, divide a lemon in half, squeeze the juice, grate a little 'peel and keep aside the rest. Marinate the lamb shanks for one night with oil, salt, pepper, lemon juice, grated rind, the two halves of the squeezed lemon and half a glass of white wine.
Heat in a large pan (suitable for the oven) a drizzle of oil, a knob of butter and a pinch of coarse salt and brown the shins for 3 minutes per side; add the marinade, cook for another 2-3 minutes, then add 2 ladles of broth and bake at 180 ° C for 50 minutes. Degrease the cooking base of the lamb and let it reduce in a saucepan for 8-10 minutes, stirring occasionally; then add a tablespoon of capers in vinegar squeezed and turn off after 30 seconds.
For the pumpkin: clean the pumpkin, removing seeds and peel, cut into slices about one meter thick and place it on a baking sheet lined with baking paper; season with a little oil, salt, pepper, a teaspoon of coriander seeds and bake at 180 ° C for 40-45 minutes (you can bake it together with the shin). Serve the shin with pumpkin slices and season everything with the sauce to the capers and a grated lemon peel.

The secret of the lemon chicken piccata is the flour! – Italian Cuisine


A slice of meat cooked in a pan that remains soft and succulent, all thanks to the breading!

A slice of chicken cooked in a pan can make you think of a second uninspiring … Nothing more wrong if the slice of meat turns into a piccata of chicken with lemon, tender and fragrant, with the addition of a delicious sauce!

Chicken seconds: 10 delicious recipes

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With flour everything is more tender

The heat that develops in the pan where the chicken slices cook will dry the meat, until it becomes hard and dry, in a few words, inedible. However, there is a way to reduce the dehydration of meat, despite cooking in a pan at high temperatures: pass the slice of meat in a veil of flour before cooking it. This will partially protect the meat from the heat of the pan, keeping it moist.

Chicken broth in a few moves

The broth it is a preparation that is often associated with foods that are poor in flavor. Nothing more wrong because if done well, with the right ingredients, the broth serves instead enrich with flavor many preparations. As long as you do it properly. For this dish get yourself half chicken or half a hen (tastier), two carrots, a celery stalk, an onion and parsley stalks. Put the chicken in a pot covered with water and cook for two hours, skimming from time to time. After this time, add the vegetables cut into small pieces and cook for another hour. At forty minutes from the end add the parsley stalks. He spent three hours turn off and filter the broth. Then let it cool before putting it in the fridge. Taste it and salt it if necessary. You can also freeze it but if you do not do it, consume it within two days.

The recipe of the polo piccata with lemon

Ingredients for 4 people

8 slices of chicken breast, 4 lemons, capers in salt, 2 onions (or shallots), 2 glasses of chicken stock, parsley, butter, flour, extra virgin olive oil, salt, pepper.

Method

First cut the lemons into two, make a whole lemon into thin slices and squeeze the rest. Chop the onions, dry the meat with a sheet of absorbent paper and then pass each slice into a veil of flour on both sides and leave them in a dish where you put a little 'flour. In a pan heat a drizzle of extra virgin olive oil and then put the slices of meat, one at a time. Let it brown well on all sides and then remove from the pan and keep warm. Add two knobs of butter to the pan and then add the sliced ​​onion. Fry slowly and when it is golden, add the broth, which will degrade the bottom. Help yourself with a spatula and then add the lemon juice and the slices. Let it cook until the liquid has been reduced enough to wet the chicken slices without letting them drown. Add the capers, parsley and meat and leave it on the fire for a few minutes. Serve then with a mixed salad or sautéed vegetables at your convenience.

chicken piccata

In the tutorial some tips for a perfect dish!