Recipe by: Chef John V., A Good Cooking Recipe!
History: This method is popular in Italian restaurants and is the basis of many of their sautéed chicken dishes, after the chicken is cooked you make whatever sauce you want and pour it over the chicken.
Description: This classic preparation has great flavor and appeal. Make it with mushrooms and Marsala wine and its alla Marsala, made as below and it's alla Piccata and with artichokes, garlic and white wine it's alla Carciofini
Serving size: 1
Preparation time: about 15 minutes
6 ounce chicken cutlet, boneless and skinless breast lightly pounded to an equal thickness of ½ inch
1/4 cup flower
1/8 tsp. salt and white pepper mixture to season the flower
1 egg beaten
2 tbsp. grated parmesan cheese
1 tbsp. parsley chopped
2 tbsp. clarified butter
2 tbsp. butter, whole
1 tbsp. shallots, chopped fine
2 tsp. capers, drained, chopped
1 anchovy filet, chopped fine
1 tbsp. lemon juice with 2 lemon sections pulp, chopped small
1/8 tsp. sugar
salt and white pepper mixture to season, several pinches
1 tbsp. parsley, chopped
Trim the chicken breast and lightly pound it to an equal thickness from end to end, about 1/2 inch thick. Combine the salt and white pepper mixture with the flower. Combine the egg, cheese and parsley and whisk together. Pre heat a non-stick 10 inch sauté pan over medium high heat. Dredge the chicken in the flour then place it in the egg batter and coat both sides. Add the clarified butter to the pan, it should not smoke! Add the chicken drained of excess batter, what was skin side down and fry it reducing the heat to medium for 2-3 minutes or until golden brown. Carefully place a spatula under the cutlet and flip/turn it over, away from you. Increase the heat to medium high and cook 2 minutes sliding the chicken around in the pan. Remove the chicken to a warm plate and keep it warm. Discard the butter in the pan, add the whole butter and lightly brown it on medium heat until it has a nut like aroma, add the shallots, capers, anchovy, lemon juice and pulp, sugar and season with salt and pepper. Take the hot chicken cutlet and sprinkle with chopped parsley and quickly pour the hot butter and caper sauce over the chicken.
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