Chicken Picatta
Chicken Picatta is an moderately easy dinner. Made with 4 chicken cutlets, boned and skinned, 2 tbsp. flour, 1 tbsp. butter/margarine, 1 tbsp. vegetable oil and 1 chicken bouillon cube, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Spread cutlets out and pound to flatten.
Measure flour onto a sheet of plastic wrap and turn chicken in flour until lightly coated.
In a skillet, melt butter and oil together over medium heat.
Add 2 cutlets and cook on both sides, 3 to 4 minutes, until golden.
Remove and repeat with other cutlets.
Remove chicken and dissolve bouillon cube in boiling water.
Add to pan drippings along with lemon juice.
Cook, stirring constantly, until pan is deglazed.
Add butter and stir.
Return chicken to skillet.
Serve and garnish with lemon slices.
π· Perfect Pairings
Complete your meal with these
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