Lemon Picatta Chicken Casserole

lemonpicattachickenbakeIf you try this, you may never want to go back to the tried and true way of making chicken piccata!  My son deconstructed his normal oh-so-good way of making this dish with delicious results. The method could not be simpler. Try the recipe below or use your favorite Lemon Picatta Chicken recipe. Farfalle (Bow-Tie) or Penne pasta adds to the appearance and texture of the dish.  After you cook the chicken breasts, transfer to cutting board, cool slightly, and cut into bite size pieces to combine with pasta in your favorite baking dish. Our family may rename this Ben’s Chicken Picatta.

Lemon Chicken Picatta Chicken Casserole

  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups panko bread crumbs
  • 2 ounces grated Parmigiano-Reggiano cheese
  • 8 boneless, skinless chicken cutlets, pounded to about 1/4 inch thick
  • Sea salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 1/2 cup dry white wine
  • 3 tablespoons drained capers
  • 5 tablespoons unsalted butter
  • 2 tablespoons fresh juice from 1 lemon
  • 2 tablespoons minced flat-leaf parsley
  • Fresh lemon slices for garnish

16 ounces Farfalle, or Bow-Tie, Pasta, cooked al dente.

Set three wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.

Line a rimmed baking sheet with parchment paper. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to prepared baking sheet and repeat with remaining cutlets.

Fill a large skillet with 1/4 inch oil. Heat over high heat until shimmering. Working in batches and using tongs or your fingers, gently lower cutlets into the pan, laying them down away from you to prevent hot fat from splashing toward you. Fry, rotating cutlets for even browning, and adjusting heat as necessary until bottom side is browned and crisp, about three minutes. Flip cutlets and fry until other side is browned and crisp, about three minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets, topping up oil if necessary.  When cooled slightly, cut chicken into bite size pieces.

Drain all but one tablespoon oil from skillet. Add wine and bring to a boil over medium-high heat, cooking about two minutes while scraping browned bits from skillet. Add capers and butter, whisking until butter has melted. Lower heat to medium and continue whisking and reducing until sauce is smooth and creamy. Whisk in lemon juice and parsley, season with salt and pepper, and remove from heat.

0Add chicken pieces and cooked pasta to sauce in large baking dish, tossing to combine.  Sprinkle top with shaved parmesan.  Place in oven just until heated through but not brown.  Scatter chopped parsley over top and add a few fresh lemon slices at serving time.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s