Monday, March 15, 2010

Chicken Picatta by Any Other Name... {What's for Dinner? 3/15/2010}

Alex dog eared this recipe in one of his Men's Health magazines for Crispy Parmesan Chicken and we decided to try it tonight. I don't really know why they didn't just call it "Chicken Picatta" though, because that's basically what it is. Pan-fried chicken with a caper-butter sauce? Um yeah...hate to break it to ya but that's Chicken Picatta! Despite the weird renaming of it, it was really tasty and relatively easy to make.

On the side, I made a really random, last-minute side dish that combined red potatoes, broccoli, sour cream, mozzarella cheese, and white wine. It was okay but definitely nothing worth writing out in recipe form. I think with a little tweaking it might end up being worth it though so maybe look for it in the future!


Crispy Parmesan Chicken


Source: Men's Health magazine

2 boneless, skinless chicken breasts, 6 oz each
1 cup bread crumbs
2 Tbsp grated Parmesan cheese
1/2 Tbsp dried Italian seasoning
2 egg whites
Salt and pepper
1/2 Tbsp olive or canola oil
1 1/2 Tbsp butter
2 Tbsp capers
1/2 Tbsp Dijon mustard
Juice of one lemon
2 Tbsp fresh parsley, roughly chopped

1. Cover the chicken with parchment paper or plastic wrap, and use a meat mallet or a heavy-bottomed pan to pound it until it's 1/4" thick.

2. Combine the crumbs, Parmesan, and Italian seasoning in a wide bowl. In a second bowl, beat the egg whites slightly. Season the chicken with salt and pepper. Now carefully dip each breast into the egg whites and then into the crumb mixture, pressing to make sure it's evenly coated.

3. Heat the oil on medium in a large stainless-steel sauté pan or cast-iron skillet. Add the breasts, and cook them for 3 to 4 minutes or until the crusts are deeply browned and crunchy. Turn them over and cook for another 2 to 3 minutes. Then transfer them to a platter to rest.

4. While the pan is still hot, add the butter. When it's lightly browned—which should take no longer than 1 minute—stir in the capers, mustard, and lemon juice, using a wooden spoon to scrape up any browned bits. Turn off the heat and add the parsley. This is your sauce.

5. Serve the chicken breasts with the sauce drizzled on top, and a side of spinach sautéed with garlic and dried chilies. Makes 2 servings.

Per serving: 497 calories, 61 g protein, 14 g carbohydrates (1 g fiber), 21 g fat, 816 mg sodium

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