Picatta Recipe
Fresh chicken or pork tenderloin dipped in an egg batter & deep fried, with a white wine & lemon sauce with artichoke hearts & capers
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Ingredients
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For the Chicken or Pork
For the Sauce
Method
For the Chicken or Pork
- 1
Prepare the Meat
Pound the chicken breasts or pork tenderloin to an even thickness, about 1/2 inch thick. This helps them cook evenly.
- 2
Dredge in Flour
In a shallow dish, combine flour, salt, and pepper. Dredge each piece of meat in the flour mixture, shaking off any excess.
- 3
- 4
Fry the Meat
In a large skillet, heat olive oil over medium heat. Once hot, add the coated meat and cook for about 4-5 minutes on each side or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
For the Sauce
- 5
Deglaze the Pan
In the same skillet used for frying, pour in the white wine and scrape up any browned bits from the bottom of the pan. Bring to a simmer.
- 6
Add Lemon Juice and Artichokes
Add the lemon juice and artichoke hearts to the skillet. Allow the mixture to simmer for 2-3 minutes.
- 7
- 8
Finish with Fresh Parsley
Remove the skillet from heat and stir in the fresh parsley. Pour the sauce over the fried chicken or pork before serving.
