Frugal Gourmets Chicken Piccata Recipes

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THE ULTIMATE VEAL PICCATA

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12



The Ultimate Veal Piccata image

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl
  • Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..
  • Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.
  • Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.

1 pound spaghetti, store-bought
2 tablespoons extra-virgin olive oil
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 eggs, beaten
4 (8-ounce) veal cutlets
1 cup dry white wine
1 lemon, juiced
2 tablespoons capers, washed and drained
1/2 stick unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Grated parmesan, for garnish

FRUGAL GOURMET'S CHICKEN PICCATA

This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! ****Cook time is a guess.

Provided by Queen Dana

Categories     Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12



Frugal Gourmet's Chicken Piccata image

Steps:

  • Saute onions, garlic and scallions in olive oil until tender. Remove from pan and set aside. Remove skins and bones from chicken and pound flat. Mix flour, salt and pepper and place in a flat bowl. Dip chicken pieces into flour and lightly brown them in butter, 2-3 minutes per side. Add sauteed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for the chicken. If gravy becomes too thick, add some chicken stock.

1 small yellow onion, chopped
2 garlic cloves, crushed
4 scallions, chopped
2 tablespoons olive oil
8 chicken breasts
1/2 cup flour
salt and pepper
2 tablespoons butter
2 tablespoons dry sherry
2 tablespoons lemon juice
1 tablespoon capers, chopped
2 tablespoons chicken stock (optional)

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