This is my mother-in-law approved Picatta Milanese made with tender veal or chicken, buttery lemon-caper sauce, and a foolproof 5-step method you’ll crave again and again. We’ve been making together for 16 years – so you know it’s good. I hope you love it!
Recipe steps:
Step 1: Pound and season – Pound veal or chicken cutlets between two pieces of parchment paper to ensure even cooking. Season generously with kosher salt and pepper. This makes the meat tender.
Step 2: Dredge and Coat – Place the flour in one shallow bowl. In a second bowl, lightly beat the eggs. In a third bowl, combine the breadcrumbs and grated Parmesan. Coat each cutlet in the flour, dip it in the egg mixture, then press it into the breadcrumb-Parmesan mixture until fully coated.
- Pan-Fry to Golden Perfection – In a large skillet, heat olive oil and two tablespoons of butter over medium-high heat. Working in batches, cook the cutlets until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
Step 4: Make the Zesty Picatta Sauce our off excess oil from the pan, leaving behind just 1 tablespoon of fat. Deglaze with the white wine, scraping up any browned bits. Add the lemon juice, capers, and remaining butter, swirling to create a silky sauce. Taste and adjust salt and pepper as needed.
Step 5: Plate and Serve – Spoon the lemony caper sauce over the crispy cutlets. I like the plate to have a shallow pool of the sauce so that the chicken is just resting in it. Garnish with fresh parsley and lemon wedges.
by FormalMost1121
1 Comment
So good!!!!!