Chicken Picatta by Rose
3 lbchicken cutlets pounded thin
1 largebox of italian flavor breadcrumbs
1 bottlelemon juice or squeeze your own
1 lbbutter, maybe a little less
1 largebox of chicken broth or make your own about 48 oz.
How to Make Chicken Picatta by Rose
- 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