Picatta Parmigiana Recipe

Prep the Chicken

Pound the chicken breasts to an even thickness of about 1 inch. Season both sides with salt and black pepper.

Sear the Chicken

Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for about 5-7 minutes on each side until golden brown. Remove from skillet and set aside.

Sauté the Mushrooms

In the same skillet, add a little more olive oil if necessary, and add the chopped mushrooms. Sauté for about 5 minutes until softened.

Add Capers and Wine

Stir in the capers and white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 3 minutes.

Add Lemon Juice

Stir in the lemon juice and cook for another minute. Remove from heat.

Melt Butter

In a saucepan, melt the butter over medium heat.

Make Roux

Add the flour to the melted butter and whisk continuously for about 1-2 minutes to form a roux.

Add Milk

Gradually add the milk while whisking to prevent lumps. Cook for about 5-7 minutes until the sauce thickens.

Season Bechamel

Add nutmeg, salt, and black pepper to taste. Stir well and remove from heat.

Layer the Ingredients

Preheat the oven to 200°C (400°F). In a baking dish, place the seared chicken breasts. Spoon the mushroom and caper mixture over the chicken, followed by the bechamel sauce. Top with mozzarella cheese.

Bake

Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

Garnish and Serve

Remove from the oven, garnish with fresh parsley, and serve hot.