![]() Place the chicken in between two sheets of baking paper or plastic wrap, and pound with a meat mallet or another flat, heavy object until flattened and about 4mm thick.Each breast should yield two thin halves, rather than chunks. Working your way from the thickest part to the thinnest part, slice each chicken breast in half crosswise.If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Make the sauce in the same pan, keeping all those flavourful sticky bits for your sauce, and voila! It’s essentially a one-pan wonder.Įnjoy this divine little dish on its own, or serve it alongside your favourite sides. Simple as that! You’ll fillet, pound and season the chicken – skipping the dredging and dipping, because who has time for that – and pan fry the chicken. To make a fantastic chicken piccata, you’re going to need the following basics The best part? It’s a quick dish to throw together in a few minutes, and though it comes out looking fancy as anything, you don’t need complicated or hard-to-get ingredients. It’s simple, zingy, fresh and utterly delicious. First it was The Bear Spaghetti, now enter the new darling – Chicken Piccata! Bonus points if I get to eat the whole thing! It goes without saying, Hulu’s breakout series “The Bear” has proven itself to be a fantastic source of delicious recipes and inspiration in the kitchen. Here at the Culinary Cartel, we love recreating a great recipe.
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