Chicken Piccata

Serves: 3 but see chicken ingredients to add leftovers

Time: 1 hour

Source: Adapted from Recipetineats, NYT

Goes with: Any carb, potatoes, pasta, egg noodles

• 450g chicken breasts (for 3, one meal, go 6-700 for leftovers (3 large or 4 normal))
• 50g flour
• 20g parmesan
• 1/2 tsp salt

• Sauce:
• 75ml dry white wine
• 150ml chicken stock
• 2 tbsp lemon juice and zest
• 45g butter
• 3 tbsp capers in brine, drained
• 2.5 tsp parsley

1. Breast - fillet off, then half remainder, bash in baking paper until 0.5cm
2. (optional) brine in 1L pyrex - 500ml water, 1/2 tbsp salt, whisked, for 30 mins
3. Meanwhile:
1. 50g flour, 20g parmesan (grated to dust), 1/2 tsp salt, pepper into 2L bowl
2. Prep sauce ingredients into bowls:
1. wine and stock
2. lemon, zest, and butter
3. capers (drained) and parsley (fine chop)
4. Drain chicken, coat in veg oil, then dredge onto baking paper
5. Shnitzel but and olive oil/butter, not as deep as usual, pour off fat between batches, but make the sauce with the good stuff at the end
1. about 5 minutes per batch
2. Leave to sit on rack while making sauce
6. Sauce:
1. reduce stock and wine by half, high heat, same pan
2. low heat, add lemon and butter, lap sauce over butter (monter)
3. turn off heat add capers and parsley, can use low heat to keep warm