Chicken Piccata Recipe
lightly breaded chicken cutlets, whipped Yukon gold potatoes, crispy Brussels sprouts, Calabrian chili, lemon caper pan sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Flatten the chicken breasts to an even thickness. Season with salt and pepper. Dredge each piece in flour, dip in beaten eggs, and coat with breadcrumbs.
- 2
Cook the Chicken
In a large skillet over medium heat, add 2 tablespoons of olive oil. Cook the chicken cutlets for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and keep warm.
- 3
Make the Pan Sauce
In the same skillet, add the remaining olive oil and Brussels sprouts. Sauté until crispy, about 6-8 minutes. Add the lemon juice, capers, and Calabrian chili paste. Let it simmer for a few minutes.
- 4
Prepare the Mashed Potatoes
Peel and chop the Yukon gold potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash with butter and heavy cream until smooth.
- 5
