Rosy Piccata

By DebCooks

Crusted chicken cutlets with a creamy sauce.

Ingredients

• Pasta:
• 8 oz dry linguine
• Cutlets:
• 1/2 c all purpose flour
• 2 eggs, beaten
• 2 c panko bread crumbs
• 2 boneless, skinless chicken breasts( 8 oz each) thin cut of pounded thin and seasoned with salt and pepper.
• 6 T olive oil
• Sauce:
• 1/2 c minced shallots
• 1 T minced fresh garlic
• 1 T flour
• Deglaze:
• 1/4 c dry white wine
• 3/4 c chicken broth
• 1 T minced lemon zest
• 1/4 c each fresh lemon juice and heavy cream
• 2 T capers, drained
• 1 T tomato paste
• 2 T butter, cubed
• 2 T minced fresh parsley

Details

Servings 4
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 200. Baking sheet for the cutlets to rest on. Cook the pasta in boiling salted water for 10 minutes. Drain and set aside. Place 1/2 c flour, eggs and panko crumbs on three separate plates. Dredge cutlets in flour, tapping off excess, then eggs, letting excess drip off and then in panko crumbs pressing to adhere. Transfer the cutlets of baking sheet to let the crust set for 30 minutes. Saute the cutlets in two batches 3 T each batch until golden brown on medium-high heat. Transfer the cutlets to a platter and place in oven to keep warm. For the sauce, saute shallots and garlic in drippings over medium-high heat until softened. About 1-2 minutes. Whisk in 1 T flour and cook 1 minute. Deglaze the pan with wine and cook until evaporated, whisking often. Whisk in broth, zest, lemon juice, cream, capers and tomato paste. Bring to a boil and simmer until thickened 2-3 minutes. Off heat, whisk in butter until emulsified and then add parsley. Season with salt and pepper.