Tag: piccata

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!

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