Panko Chicken Piccata
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 353.4
- Total Fat: 6.7 g
- Cholesterol: 244.3 mg
- Sodium: 439.1 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 1.2 g
- Protein: 41.6 g
View full nutritional breakdown of Panko Chicken Piccata calories by ingredient
Number of Servings: 3
Ingredients
-
2-3 chicken breasts
2 eggs
1/2 cup flour
salt
pepper
olive oil
3 tbsp butter (spray)
1/3 cup lemon juice
1/2 cup of white wine
slices lemon for serving
fresh parsley
Directions
Preheat your oven to 400 degrees and then bread your chicken starting with the flour, egg, and then the bread crumbs. In 3 small baking dishes put each of the following ingredients and form an assembly line - Flour, egg, bread crumbs.
Now, take 1 pounded chicken breast and coat it with flour - then shake off the excess flour and dip both sides in the egg. Finally thoroughly coat it in bread crumbs. Repeat this for all 4 chicken breasts.
In a large skillet put 1/4 cup of olive oil and turn your burner on to Medium High heat. Once you see the oil is coming up to temperature add each of the chicken breasts. Be sure not to crowd the skillet. Cook each piece for 3-4 minutes on each side until both sides are golden brown. When removing the chicken from the skillet place the chicken onto a plate covered in paper towel to help remove some of the excess oil. Make a little side salad and there you have it!
Once your chicken has been cooked in olive oil for about 2 minutes on each side in a large skillet place the breasts onto a sheet pan covered in parchment paper. Put them into the oven for about 10 minutes and then start to make your sauce.
In another skillet add 1 tbsp of butter and then the lemon juice, wine, lemon halves, salt, and pepper. Bring this to a boil and then let reduce for 3-4 minutes. Once reduced, remove from heat and whisk in the other 2 tbsp of butter. Remove the chicken from the oven and serve each breast with a few spoonfuls of the sauce, lemons and fresh chopped parsley.
Number of Servings: 3
Recipe submitted by SparkPeople user AKHAPPIE.
Now, take 1 pounded chicken breast and coat it with flour - then shake off the excess flour and dip both sides in the egg. Finally thoroughly coat it in bread crumbs. Repeat this for all 4 chicken breasts.
In a large skillet put 1/4 cup of olive oil and turn your burner on to Medium High heat. Once you see the oil is coming up to temperature add each of the chicken breasts. Be sure not to crowd the skillet. Cook each piece for 3-4 minutes on each side until both sides are golden brown. When removing the chicken from the skillet place the chicken onto a plate covered in paper towel to help remove some of the excess oil. Make a little side salad and there you have it!
Once your chicken has been cooked in olive oil for about 2 minutes on each side in a large skillet place the breasts onto a sheet pan covered in parchment paper. Put them into the oven for about 10 minutes and then start to make your sauce.
In another skillet add 1 tbsp of butter and then the lemon juice, wine, lemon halves, salt, and pepper. Bring this to a boil and then let reduce for 3-4 minutes. Once reduced, remove from heat and whisk in the other 2 tbsp of butter. Remove the chicken from the oven and serve each breast with a few spoonfuls of the sauce, lemons and fresh chopped parsley.
Number of Servings: 3
Recipe submitted by SparkPeople user AKHAPPIE.