Piccata is a popular Italian dish of fried chops in Italy. breaded, sprinkled with lemon juice, creamy sauce oils and capers. This recipe is different from traditional piccats. so that it is more dietary. It will take you to make the sauce much less butter, only 1 tablespoon, and instead of wine very little wine vinegar is added. However, the sauce is delicious and you will really enjoy its tender texture and pleasant astringency that blends harmoniously with fried chicken. Serve pikkkatu with arugula and a side dish of baked potatoes or pasta. Nutritional value of one serving: (total 4) Calories 207, total fat 9 g., Saturated fat g., Proteins 25 g., carbohydrates 4 g, fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 40 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr chicken chop (approximately 110 gr. each)
- 1 tbsp. l + 1 tsp flour, divide
- 3 tsp olive oil
- 2 garlic cloves, finely chopped
- 0.5 tbsp. lightly salted chicken stock
- Finely grated zest and juice of 1 lemon, set aside for sprinkling before serving; about 2 tbsp. l juice
- 1 tsp white wine vinegar
- 2 tbsp. l chopped fresh parsley + extra for filing
- 1 tbsp. l capers rinse off brine
- 1 tbsp. l (15 gr.) Butter
- Young arugula for serving
- Capellini whole grains or baked potatoes, for filing
Recipes with similar ingredients: chicken breasts, wine vinegar, parsley, arugula, capers
Recipe preparation:
- Salt the chicken, pepper and sprinkle 1 tbsp. l flour.
- In a large skillet with a non-stick coating on moderately over high heat, heat 2 tsp. olive oil; fry chops until ready for 1-2 minutes on each side. Then put on a plate. Do not wash the pan. Put her on moderate fire.
- Add the remaining 1 tsp to the same pan. oils and garlic and fry until fragrance, about 1 minute. Mix separately broth, lemon juice and 1 tsp. flour and add to the pan. Cook sauce until it evaporates and thickens, 2-3 minutes. Add vinegar, parsley and capers. Then mix in the butter to the sauce became even thicker and a little glossy.
- Pour chicken over the sauce. Mix arugula with grated lemon zest and drizzle with olive oil; salt and pepper to taste and lay out to the chicken. Serve with pasta or potatoes on a choice.
