Chicken Picatta Milanesechicken 1 4 chicken breasts -- skin an : bones : removed 1 c bread crumbs : season crumbs with salt and : pepper 4 TB clarified butter 1/2 c white wine 1/4 c lemon juice -- freshly : squeezed 2 TB capers 1 ts garlic -- minced Cut each chicken breast into 4 equal pieces. Pound the pieces between 2 sheets of waxed paper until the are thin. Press the chicken fillets into the bread crumbs so that both sides are well coated. Heat a large skillet until it is very hot. Add the clarified butter. Add the coated chicken fillets and saute them for 1 to 2 minutes on each side, or until they are golden brown. Add the wine and lemon juice, and deglaze the pan. Add the capers and garlic. Serves 4. Source: Taos Recipe By Joan and Carl Stromquist Restaurant: Carl's French Quarter Typos by Brenda Adams |
