Chicken Picatta by Rose

Rose Rauhauser


My Grandmother came from Italy at 15 years old and married my Grandfather in 1910. I was born many years later but she taught me how to make this dish and our 3 daughters are now married and their husbands are in love with them and this dish.....Thanks Grandma Lucia.....Enjoy

pinch tips: How to Quarter a Chicken






1 Hr


1 Hr


3 lb
chicken cutlets pounded thin
1 large
box of italian flavor breadcrumbs
1 bottle
lemon juice or squeeze your own
1 lb
butter, maybe a little less
1 large
box of chicken broth or make your own about 48 oz.
eggs beaten

Directions Step-By-Step

If your serving 4 people. Pound your cutlets fairly thin but not thin as paper. Beat your eggs in a large bowl. Put your bread crumbs in a large bowl. Dip cutlet first in eggs and then bread crumbs. Do all of the cutlets and set aside. Heat your large pan on a low heat put in your butter enough to coat the pan, saute your chicken cutlets on each side, this should be about 3 cutlets at a time. When your on the second side and it's sauteed lightly take your lemon juice and put a little on each cutlet just to taste and remove from the pan, set aside and repeat the same procedure until all the cutlets are done. Turn your pan off. Return all of the cutlets to the same pan and on a very low heat, add your chicken broth, just enough to cover the cutlets, which could be a little more or less than the 48 oz. of broth. cover and make sure the heat is very low. 1 hour. Heat before serving. I always serve with Italian bread to dip into the juice.
I serve this with a vegetable and a starch. Sometimes Rice Pilaf or just Pasta with butter and freshly grated cheese or an Alfredo Sauce pasta. Enjoy

About this Recipe

Course/Dish: Chicken
Regional Style: Italian
Other Tag: Quick & Easy