Lunch / Dinner
Rosy Piccata
Chicken piccata is something of an enigma. Sure it’s a delicious dish, but there’s not much to it and people go ape for it. This version raises the bar by serving the crusted cutlets with a creamy sauce. It still has the mandatory lemon and capers, but a touch of cream and tomato paste make the flavor and texture silky and glorious.
The sauce is so good you’ll not only want to spoon it over the cutlets, but over the pasta too. Everything it touches seems to turn a rosy shade of gold.
Ingredients
FOR THE PASTA, COOK:
FOR THE CUTLETS, PLACE:
PREPARE:
FOR THE SAUCE, SAUTÉ:
DEGLAZE:
Instructions
Preheat oven to 200°. Place a rack inside a baking sheet.
For the pasta, cook linguine in a pot of boiling salted water according to package directions; drain and set aside.
For the cutlets, place ½ cup flour, eggs, and panko in three separate shallow dishes.
Prepare chicken for cutlets according to directions in How to Bread Chicken. Dredge cutlets in flour, tapping off excess, then in eggs, letting excess drip off, then in panko, pressing to adhere. Transfer cutlets to prepared rack, then let sit 30 minutes to set the crust.
Sauté cutlets in two batches in 3 Tbsp. oil per batch in a sauté pan over medium-high heat until golden brown and cooked through, about 5 minutes total. Transfer cutlets to a platter and place in oven.
For the sauce, sauté shallots and garlic in drippings in same pan over medium-high heat until softened, 1–2 minutes. Whisk in 1 Tbsp. flour; cook 1 minute.
Deglaze pan with wine and cook until evaporated, whisking often. Whisk in broth, zest, lemon juice, cream, capers, and tomato paste; bring to a boil and simmer until thickened, 2–3 minutes.
Off heat, whisk in butter until emulsified, then add parsley; season sauce with salt and pepper.
So you don’t thin the sauce, make sure you drain the capers before adding them to the pan.
Whisk in the tomato paste to thicken the sauce and to add rich tomato flavor and rosy color.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 840
% Daily Value*
Total Fat 38g 58%
Saturated Fat 11g 55%
Cholesterol 155mg 51%
Sodium 393mg 16%
Carbs 83g 27%
Fiber 3g 12%
Protein 41g
*Percent Daily Values are based on a 2,000 calorie diet.