Best Parmigiano Reggiano Crusted Chicken Piccata Recipes

Rachael Ray's Parmigiano-Reggiano Crusted Chicken Piccata image

Provided by Scrapbook Lori

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup flour
2 eggs
1 1/4 cups parmigiano-reggiano cheese, grated
4 chicken breasts, boneless and skinless (pounded 1/4 inch thick)
1 pinch salt
1/2 lb angel hair pasta
3 tablespoons extra virgin olive oil
2 lemons (one sliced and juice of 1)
2 garlic cloves, finely chopped
1/4 cup capers, drained and patted dry
1/2 cup dry white wine
1/4 cup flat leaf parsley, chopped
1/2 cup chicken broth
2 tablespoons butter, chilled and cut into small pieces
5 ounces Baby Spinach
pepper, to taste

Steps:

Place flour on a plate. Beat eggs in shallow bowl; place 1 cup cheese on another plate.
Working with 1 cutlet at a time, coat the chicken with the flour, then egg, then cheese, pressing to adhere. Transfer to a plate.
Bring a large pot of water to a boil. Add salt, then the pasta and cook until al dente, 3 minutes. Drain, reserving a ladleful of water.
In a large nonstick skillet, heat 2 tbsp EVOO, over medium heat. Add chicken and cook, turning once, until golden, 10 minutes. Transfer to a platter and keep warm. Add 1 tbsp EVOO, to the skillet. Add sliced lemon, garlic and capers and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minute. Lower the heat and bring to a simmer.
Stir the chicken broth into the sauce for 1 minute. Stir in the butter until melted, then stir in the lemon juice. Spoon a little sauce over the chicken. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserved pasta cooking water. Stir in pasta and toss to coat; season with salt and pepper. Add the remaining 1/4 cup cheese and toss. Serve the pasta with the chicken.

Nutrition Facts : Calories 822.8, Fat 40.1, SaturatedFat 14.3, Cholesterol 231.8, Sodium 1017, Carbohydrate 58.5, Fiber 5.8, Sugar 1.8, Protein 53.8

Parmigiano-Reggiano-Crusted Chicken Piccata image

Yield serves 4

Number Of Ingredients 16

4 pieces of boneless skinless chicken breast (6 ounces each)
1/4 cup all-purpose flour, for dredging
1 egg, beaten
1 cup shredded Parmigiano-Reggiano cheese, plus a handful or two to toss with the pasta
3 tablespoons EVOO (extra-virgin olive oil)
4 large peeled garlic cloves, grated or mashed to a paste
12 caperberries, thinly sliced, or 3 tablespoons capers in brine, drained and patted dry
2 lemons, 1 very thinly sliced, 1 halved
1/2 cup dry white wine (eyeball it)
1/4 cup chopped fresh flat-leaf parsley
Salt
1/2 pound angel hair pasta
1/2 cup chicken stock
2 tablespoons cold butter, cut into small pieces
1/4 pound baby spinach leaves, 3 to 4 handfuls
Black pepper

Steps:

Bring a large pot of water to a boil for the pasta. While the water is heating, pound the chicken with a mallet or a small skillet between sheets of wax paper or plastic wrap to 1/4 inch thick. Dredge the chicken in the flour, coat in the egg, then press and coat with the cup of cheese.
Heat 2 tablespoons of the EVOO in a large nonstick skillet over medium to medium-high heat. Cook the chicken for 4 to 5 minutes on each side until deeply golden in color. Transfer the chicken to a rack on a baking sheet. Add 1 more tablespoon of EVOO, then the garlic, sliced caperberries or capers, and thinly sliced lemon. Sauté for 2 minutes, then stir in the wine, reduce for a minute, then lower the heat to simmer/low. Add the parsley.
When the pasta water comes to a boil, add salt and cook the pasta to al dente, about 3 minutes. Heads up: You will need to reserve a ladle of cooking water before draining.
Add the chicken stock to the lemon-caper sauce and stir for 1 minute, then add the cold butter and melt it into the sauce. Add the juice of 1 lemon to the pan. Place the chicken on a platter and spoon a little sauce over it. To the remaining sauce, add the spinach and wilt it in. Add the reserved ladle of starchy cooking water to the sauce, drain the pasta, and toss with the sauce and spinach for 1 minute. Season the pasta with salt and pepper and a little cheese, and serve alongside the chicken.

PARMIGIANO-REGGIANO CRUSTED CHICKEN PICCATA image

Yield 4

Number Of Ingredients 16

1/4 cup flour
2 eggs
1 1/4 cups grated parmigianoreggiano cheese
4 skinless, boneless chicken breast halves, pounded 1/4 inch thick
Salt
1/2 pound angel hair pasta
3 tablespoons extra-virgin olive oil (EVOO)
Juice of 1 lemon, plus 1 sliced lemon
2 cloves garlic, finely chopped
1/4 cup capers, drained and patted dry, or 12 caper berries, sliced
1/2 cup dry white wine (eyeball it)
1/4 cup flat-leaf parsley leaves, chopped
1/2 cup chicken broth
2 tablespoons butter, chilled and cut into small pieces
One 5-ounce package baby spinach
Pepper

Steps:

1. Place the flour on a plate. In a shallow bowl, beat the eggs; place 1 cup cheese on another plate. Working with 1 cutlet at a time, coat the chicken with the flour, then egg, then cheese, pressing to adhere. Transfer to a plate. 2. Bring a large pot of water to a boil. Add salt, then the pasta and cook until al dente, 3 minutes. Drain, reserving a ladleful of water. 3. In a large nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the chicken and cook, turning once, until deeply golden, 10 minutes. Transfer to a platter and cover with foil. Add the remaining 1 tablespoon EVOO, 1 turn of the pan, to the skillet. Add the sliced lemon, garlic and capers and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minute. Lower the heat and bring to a simmer. 4. Stir the chicken broth into the sauce for 1 minute. Stir in the butter until melted, then stir in the lemon juice. Spoon a little sauce over the chicken. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserved pasta cooking water. Stir in the pasta and toss to coat; season with salt and pepper. Add the remaining 1/4 cup cheese and toss. Serve the pasta with the chicken.