Posted by Sandy GluckChicken cutlets, lightly floured and sauteed, then topped with a lemony sauce enriched with butter and brightened with briny capers -- a hint of summer. Paired with pasta and spinach and all done in 35 minutes -- that's pretty impressive. Do you feel like saving some money? If you've got a few minutes to spare, you can get 1 1/2 pounds of skinless, boneless chicken breasts, halve them horizontally and lightly pound them (they don't need much) to make your own cutlets.
Would you consider making your own cutlets?
PREP: 35 minutes
TOTAL: 35 minutes
SEE THE RECIPE:
Chicken Piccata
I have made this dish before and it's delicious! If you like Latino and Spanish food, the magazine I help publish has some great recipes. It's called THINK SPANISH MAGAZINE. You can keep up your Spanish skills while cooking!
Posted by: Laura | July 21, 2008 at 06:14 PM
Chicken tenderloins work for piccata too - check our website (MyGourmetConnection.com) for a quick, easy variation on classic piccata flavors, plus a couple more quick sides you can add to your repertoire.
Posted by: Lynne Webb | July 22, 2008 at 06:40 AM
I love Chicken Piccata...and I also don't mind making my own cutlets. The frugal side of me woudn't have it any other way!!
I made a Grouper Piccata the other night and it was wonderful too!
Posted by: Aggie | July 22, 2008 at 04:40 PM
I would suggest adding shallots and garlic to the pan with 1 tbs butter when you scrape up the brown bits. Then add the wine and lemon juice - an easy additional step that makes that sauce significantly more flavorful.
Posted by: Erin | July 22, 2008 at 05:14 PM
Sandy.
It's always great to be reminded of the classics. Will make this soon.
Grace
www.fearlesscooking.tv
Posted by: Grace Piper | July 25, 2008 at 11:52 PM