Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauce
Chicken
Piccata
How it's done
Sauce
Empty the icing sugar onto a plate, toss the lemon slices in the sugar. Heat the oil in a non-stick frying pan, fry the lemon slices for approx. 2 mins. on each side. Add the shallot and capers, fry for approx. 2 mins. Add the water and lemon juice, bring to the boil, reduce the heat. Add butter and parsley, mix, season, remove, set aside.
Chicken
Cut the chicken breasts in half crosswise, season. Empty the flour into a shallow dish. Beat the eggs in a deep dish, mix with Sbrinz cheese. Toss the chicken in the flour and then dip in the egg mixture.
Piccata
Heat the clarified butter in the same pan. Reduce the heat, fry the chicken in batches over a medium heat for approx. 4 mins. on each side, remove. Serve with the lemon sauce.
| Serve with: | Pasta ribbons |
|---|
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