Chicken Picatta Milanese Recipe


Ingredients

1 4 chicken breasts -- skin an


Directions

: bones
: removed

1 c bread crumbs
: season crumbs with salt and
: pepper
4 TB clarified butter
1/2 c white wine
1/4 c lemon juice -- freshly
: squeezed
2 TB capers
1 ts garlic -- minced

Cut each chicken breast into 4 equal pieces. Pound the pieces between
2 sheets of waxed paper until the are thin.

Press the chicken fillets into the bread crumbs so that both sides
are well coated. Heat a large skillet until it is very hot.

Add the clarified butter. Add the coated chicken fillets and saute
them for 1 to 2 minutes on each side, or until they are golden brown.
Add the wine and lemon juice, and deglaze the pan. Add the capers and
garlic. Serves 4. Source: Taos Recipe By Joan and Carl Stromquist
Restaurant: Carl's French Quarter Typos by Brenda Adams
Posted to mc-recipe 9/11/96

Recipe By :

From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt


Servings: 4 servings

 

 

Chicken Picatta Milanese Recipe brought to you by Recipe Ideas


Categories: Chicken; Poultry


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We are able to trace the history of meal recipes back into the far past, certainly as far as the Egyptians, and potentially, even further back. Having said that, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.

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In the fifteenth century, the Crusaders brought back many new foods and herbs from Arab cuisine, such as coriander, parsley, and basil. These new foods and tastes created an increase in manuscripts on cooking, many of which are kept safe in academic collections.

By the arrival of the 1900s, recipe books are increasing in popularity mostly as a result of higher levels of literacy, people having more free time and having more money to spend.

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We hope you enjoy this Chicken Picatta Milanese recipe.

 


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