I am a little tired tonight.. so after googling to confirm how to spell piccata, I settled on this. WordPress is still telling me that I spelled it wrong and it’s suggesting pizzicato. THAT is a word in their dictionary but piccata isn’t? Interesting.
Anyway.. I digress.
So this feast actually included some roasted asparagus with gorgonzola butter along with my chicken piccata. I roasted the asparagus for about 15 minutes at 350 degrees, then melted butter and gorgonzola on it. Added salt and pepper. Deliciousness ensues.
The piccata sauce consisted of 2 lemons juiced and zested, about half a bottle of chardonnay (a little for me, a little for the sauce), some butter, capers, and a splash of chicken broth. It was pretty tasty. I would definitely make it again.
The real star of the show, though.. are the chicken cutlets. So I halved three chicken breasts, pounded them out, then cut them in half again so they wouldn’t be gargantuan. Dipped them in flour, then egg. Tossed them into a hot pan, seasoned liberally. About 5 minutes on each side and they were kinda perfect.
That always used to be one of my biggest sticking points. Browning meat. Turns out there were two issues.. I was using non-stick pans.. and that’s not really conducive to browning anything.. and also I was cooking with electric.
Since moving to LA, the quality of my cooking has improved. Meat is brown, things actually get seared. Yay for gas stoves!
The Confluent Kitchen 