Chicken picatta milanese

Yield: 4 Servings

Measure Ingredient
\N 4 chicken breasts -- skin and

: bones

: removed

1 c bread crumbs

: season crumbs with salt and : pepper

4 TB clarified butter

½ c white wine

¼ 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 <adamsfmle@...> Posted to mc-recipe 9/11/96 Recipe By :

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

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