Crispy Chicken Piccata w/ Butter Caper Sauce
Easy Italian classic. Perfect for weekend dinners that don't take long to make.
Ingredients
- Package of Chicken Tenders Use whichever part of the chicken you like best
- 1 Cup All Purpose Flour
- 1 Cup Panko Bread Crumbs
- ½ Cup Seasoned Bread Crumbs I used Italian flavored
- ½ Cup Italian Blend Cheese use what you like or omit the cheese
- 3 Eggs
- 3 Slices Bacon
- 1 Cup Olive Oil Do not use extra Virgin
- 2 oz Butter half stick
Sauce Ingredients
- 1 medium Shallot small/medium chop
- 1 Roma Tomato diced
- ½ cup of Olive Oil Do not use extra Virgin
- 2 oz of Butter half stick
- Sea Salt To taste
- Italian Parsley Garnish
- 1 Lemon Garnish & Presentation
Instructions
The dredge
- Take 3 bowls and place them close together and fill one with 1 cup of flour, next bowl 3 eggs mixed, the last one adds 1 cup of panko breadcrumbs, ½ cup of standard bread crumbs and ½ cup of Italian cheese blend.
- Place a skillet with 3 pieces of bacon on medium heat and cook the bacon. We are looking to use the leftover bacon grease as seasoning to our oil that will be used to cook the chicken with.
Chicken Prep
- Layout plastic wrap and place one chicken tender in the middle and cover with the plastic wrap. Using a kitchen mallet pound the chicken tender into shape making sure to not over pound. Chicken Tenders are very soft and will not take much effort to get into a nice shape for frying. Season each piece with sea salt.
Cooking
- Add 1 cup of olive oil & half a stick of butter to the pan to shallow fry the Chicken Tenders with. The same pan you cooked the bacon in. Melt butter over low heat while you dredge the Chicken.
- Take one piece of chicken and place into the flour and cover on all sides. Then into the egg, and finally the breadcrumbs. I suggest pressing down on the chicken while adding the breadcrumbs. Helps the bread crumbs stick and gives a better-finished texture.
- Turn up the heat to medium-high now. Once up to temperature add in the chicken making sure to not overcrowd the pan. That brings down the temperature too much and will cause the chicken to become oily. Just don't add the chicken all at once and you'll be good.
- Fry to golden brown perfection. You can "hold" the chicken in the oven on low until your ready to eat. Just don't leave it in there very long.
Sauce
- In a clean pan add ½ cup of olive oil plus 2oz of butter and melt. Add the capers to the pan and shallow fry for about one minute. Add in the chopped shallot and cook for 2 minutes. Mostly just trying to cook off the rawness of the shallot. Then add the tomatoes and a pinch of salt along with a squeeze of lemon.
Plating
- Add chicken to a plate and spoon the caper butter sauce over the top. Garnish with chopped parsley and lemon. A squeeze of lemon is always nice.