For starters, almost any grocery store has “thinly sliced chicken breasts”. However, I do not have the time to pound them out and frankly I can get them almost as thin with minimal effort. Thin Cutlets: As I mentioned chicken piccata is made with thin chicken cutlets that usually have been pounded out.Plus so very many of my low-carb/keto clients were asking for a keto/low carb version of their favorite chicken. I have ways to avoid this that will allow us to still caramelize the chicken gloriously and give the sauce thickness. Dredging in Flour: Traditionally, the pounded chicken cutlets are also dredged (dipped) in flour to add thickness to the sauce and to give the chicken a browner finish.I have zero desire to spend my precious time (don’t worry we got some fantastic short cuts)! Classic chicken cutlets are pounded out thinly by a mallet. Pounding out: Chicken piccata is made out of cutlets.There are a few steps in the classic version of chicken piccata that are NOT my jam: Regardless… chicken piccata was and is my jam □ Or because there is a super glorious and silky sauce clinging to every nook and cranny. Why do I love it so? It may be because of my insane addiction to everything tart and delicious. There are many variations of it…but capers and vermouth make this the classic hit that it is! Wait but what IS chicken piccata? Chicken piccata is thinly pounded chicken breasts that are pan seared and served with a glorious caper vermouth pan sauce. However, the one that always stood out to us me was the chicken piccata. The pasta, the gnocchi, the fried calamari and the always tender chicken dishes… they were always ALWAYS my favorite. When I started working in the restaurant industry, I was always drawn to the Italian kitchens.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |