Ingredients
- For Piccata
- Chicken Fillet- 3 ( halved horizontally to make 6)
- Corn Flour- 1 cup ( for coating)
- Parmesan cheese ( finely grated) -4 tbsp
- White pepper- 1 tsp
- Paprika- 1 tbsp
- Black pepper- 1/4 tsp
- For Sauce
- Unsalted/ Slightly salted Butter- 3-4 tbsp
- Toasted Walnuts( ground)- 1/2 tbsp
- Toasted Pine nuts( ground)- 1/2 tbsp
- Baked Garlic cloves( minced)- 1 tbsp ( optional)
- Chicken stock- 1 1/2 cup
- Evaporated milk or heavy cream- 1/2 cup
- Grated Parmesan Cheese- 1/2 cup
- Capers- 3 tbsp or more ( According to your taste)
- Corn flour- 1 tbsp ( mixed with 3 tbsp water)
- Fresh lemon juice- 3 tbsp
- Salt to taste
- For Garnish
- Fresh parsley ( finely chopped) - 4 tbsp
Instructions
- Take a large skillet or frying pan. Spray with vegetable cooking spray.
- In a shallow dish combine flour, paprika,pepper and Parmesan cheese.
- Season halved chicken fillet and dredge in flour Parmesan mixture. Shake off extra corn flour ( starch).
- Melt 2 tbsp butter in a pan/ skillet. Fry chicken 3-4 minutes per side until it is browned and cooked. Transfer onto the serving dish/plate.
- In the same skillet melt the remaining butter. Add ground walnuts & pine nuts. Fry about 20 seconds, add baked minced garlic & and fry for another 20 seconds. Add evaporated milk & chicken stock; cook 2 minutes over medium heat.
- Add lemon juice, seasonings and 1 tbsp Capers. Cook 5 minutes. Bring the sauce to boil.
- Add corn flour mixture & Parmesan cheese. Continue to cook another 3-5 minutes over low heat. ( If you feel that the sauce is very runny, just and 1 more tbsp corn starch).
- Pour the sauce over the chicken. Garnish with fresh chopped parsley & capers).
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Chicken recipes
- Cuisine: Italian/American