View allAll Photos Tagged piccata
Breaded and pan seared soy “chicken” breast, white wine, capers, mushrooms, wilted spinach, roasted fingerling potatoes, green oil.
Caesar Salad Baby romaine hearts, carrots, cucumbers, crispy capers, whole wheat garlic croutons, vegan dressing.
We've friends in town for tomorrow's marathon and all decided this year we'd see a show, so 12 of us bought a block of tickets to see Carol Burnett at Symphony Hall today -- she was wonderful. Afterward the vegans went to supper at Walnut Grille and the carnists to Flemings and Legal Seafoods. Three from the group are running tomorrow. Great day.
A simple classic....
Boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Recipe by Ina Garten
Baked ziti, chicken parmesan, chicken piccata, rice, and salad.
At Tunxis Community College in Farmington, CT.
Gourmet Raw Vegan Superfood Menu - "Food From Heaven" Personal Fine Dining Experience
Monday, April 20th, 2009
*all organic, raw, vegan, gluten free, soy free
Sweet Potato Gratin and Portabello Piccata with Lemon Sauce
LH622 Frankfurt/ Main (FRA) - Riyadh King Khaled International (RUH)
19.01.2016
Lufthansa Airbus A330-300 D-AIKA 'Minden'
Lunch:
Seasonal salad with cherry tomato and mozzarella and French dressing
Chicken breast piccata with spaghetti, ratatouille and tomato sauce
Roll with camembert
Brownie with cream
Mittagessen:
Gemischter Salat mit Kirschtomate und Mozzarellakugel und French Dressing
Hähnchenbrust Piccata mit Spaghetti, Ratatouille und Tomatensauce
Brötchen mit Camembert
Brownie mit Sahne
P1070309
Yesterday I had lunch at the Legal Seafoods restaurant in Warwick, Rhode Island. Great stuff, and I had the swordfish piccata. Then I looked around and over the bar glasses rack was this sailfish! Now, I am wondering if sailfish and swordfish are the same as far as restaurants are concerned. I know they are different species, but does the chef care?
Today, We're Here! exploring the color purple. I'm posting yesterday's picture today since I was travelling and didn't actually get home until today.
Piccata alla milanese (Milan type) consists of a very small veal cutlet, which is breaded with flour first, and then breaded again with egg and grated Parmesan cheese mix, and finally fried in butter.
It's served with some pasta, such as tomato spaghetti above.
Chicken Piccata
4 Chicken breasts cleaned and pounded thin
Fresh Ground black pepper
Wondra
1. T. Olive oil or Canola Oil
1 t. unsalted butter
½ C. white wine (J.Lorh Riesling)
½ lemon squeezed for fresh lemon juice
1 t. unsalted butter
1 T. fresh Flat leaf Italian Parsley
Directions:
Rinse, pat dry and cut chicken in half; place between heavy duty plastic and pound to about 1/4 inch thickness (use small frying pan as mallet) to make thin cutlets. Season with black pepper, dredge cutlets in Wondra. Heat olive oil and a teaspoon of butter in a non stick skillet to medium high heat; pan sauté chicken cutlet for about 2 minutes per side till golden; remove and set aside; keep warm. Add wine to same skillet and cook at high heat to reduce by half. Stir in lemon juice and scraping pan thoroughly to make a sauce. Add in butter and cook until melted. Add chicken back to pan and gently swish so the chicken warms and the wondra thickens the sauce. Top with chopped parsley and serve.
Explore--12/30/06 #301
Here is the beamish boy
in our beloved Santa Barbara,
one of the many beautiful coastal
California cities. My wife and I
have gone to Santa Barbara for
years - back even before we
were married, and have
always loved it there -
the beach, the harbor,
the pier, the Chase restaurant
(which has the best Chicken
Piccata with fettucine in the known
universe) and especially
the Villa Rosa, just steps
from the beach on lovely
Chappala Street. We have gone
there for years - and even
honeymooned there
back in our honeymoon year of 1988 -
some eleven years before the
birth of the beloved beamish boy.
But we had heard that the
hotel didn't allow kids, and as it's
a quiet place with a wine & cheese
ritual every night, we could understand
an adults only policy. But now that
restriction has been lifted, and we
got to go, for the first time, with
little Jonah Sparks, who loved it.
"I want to live in a hotel!" he declared.
This was taken on the pier -
I saw that gull sitting there,
and asked him to stand before it -
he's actually more than a yard in front of it -
but this makes it appear that
the seagull is just over his shoulder,
which I love.
That heavy coat he's wearing
was because of the insistence of
his mom, who worries more than I do
about his perpetual warmth.
Happy
EASTER
friends! Jonah woke
up today to an easter basket
of chocolate eggs and bunnies.
Making him a happy boy indeed with
a healthy and great grasp of magic
and chocolate.
AA1487 New York John F. Kennedy (JFK) - Phoenix Sky Harbor Airport (PHX)
26.03.2022
American Airlines Boeing B737-800 N987AN
Dinner - main course
Chicken Piccata with lemon-caper sauce and mashed potatoes
Wine: Chardonnay
Abendessen - Hauptgang
Hähnchen-Piccata mit Zitronen-Kapern-Sauce und Kartoffelbrei
Wein: Chardonnay
DSC01569
Chicken piccata with capers & white wine with capellini & tomato sauce at Bongiorno Italian Restaurant in Mountain Brook, Alabama. Had it for lunch today.
Gourmet Raw Vegan Superfood Menu - "Food From Heaven" Personal Fine Dining Experience
Monday, April 20th, 2009
*all organic, raw, vegan, gluten free, soy free
Sweet Potato Gratin and Portabello Piccata with Lemon Sauce
Chicken Marinade
1 cup lemon pepper marinade (I used Ken's)
1 Tbsp minced garlic
2 large boneless, skinless chicken breast
Sauce
2 cups chicken broth
2 tsp garlic
2 tbsp butter
1 tbsp flour
1/4 cup capers
1 tbsp parsley
6 oz cooked fettuccine pasta
parmesan cheese for topping
Combine the lemon pepper marinade and garlic. Pour over chicken and marinate for at least one hour or overnight. Grill chicken until done.
While the chicken grills, prepare the sauce. In a medium sauce pan, melt butter and add flour. Stir to combine. Whisk in chicken broth and garlic. Stir in capers and parsley. Simmer sauce for 5-10 minutes, until it reduces by a third.
Slice chicken into bite sized chunks and add chicken to the sauce. Cook for 2 minutes, then pour sauce mixture over fettuccine. Top with cheese and toss to combine.