Isn’t this time of year so awesome when we sit and go through old magazines because well, its just one of those things that Fall gets us in the mood to do. Look through recipes to see what we want to make for friends/family. This is one of those foods that I tend to order quite a lot when we are out eating Italian. When I saw this it showed me how easy it is to make and now I don’t need to wait until I am at Vito’s or Maggianos to have chicken piccata.
Taken from Southern Living magazine April 2016 (yes, I tend to hoard my SL magazines and don’t throw them away until Mr. We Don’t Have Room For ALL These Magazines, makes me get rid of them)
4 (5-6 oz) chicken cutlets
1/2 cup (2 oz) flour
1 1/2 teas kosher salt
1/4 teas black pepper
1 large egg white, lightly beaten
6 tables salted butter, divided
2 tables olive oil, divided
1 cup chicken broth
1/4 cup fresh lemon juice
2 tables brined capers, drained and rinsed
1/3 cup chopped fresh flat leaf parsley
Hot cooked pasta
Place each chicken cutlet between two sheets of heavy duty plastic wrap and flatten to 1/4″ thickness, using a rolling pin or flat side of a meat mallet. Stir together flour, salt and pepper. Dip each cutlet in egg white and dredge in flour mixture.
Melt 2 tables butter with 1 tables olive oil in a large cast iron skillet over medium high heat. Add 2 cutlets, and cook until golden brown, 2-3 min on each side. Transfer to a plate. Wipe skillet clean and repeat process with 2 tables butter and 1 tables olive oil and remaining 2 cutlets. Discard drippings; but do not wipe skillet clean.
Add broth, lemon juice and capers to skillet. Bring to a boil over high heat, stirring and scraping bottom of skillet to loosen browned bits. Reduce heat to medium and simmer, whisking occasionally for 5 minutes. Whisk in remaining 2 tablespoons butter and parsley. Spoon sauce over chicken and serve over pasta.