Chicken Picatta

1 review, 4 star(s). 100% would make again

Ready in 1h

Try this Chicken Picatta recipe, or contribute your own.


1 lb Chicken breast halves
2 Whole lemons
2 lg Egg whites; beaten
1 1/2 c Chicken Stock
1/2 c Bread crumbs

Original recipe makes 4



Squeeze juice from on lemon and set aside.Dip pounded cutlets in egg white, then into bread crumbs. Brown cutlets in a non stick pan sprayed with non stick spray, 2 at a time.Set aside. After all are browned deglaze pan with lemon juice, making sure to crape brown bits off pan bottom. Add chcken broth and margarine, stir. Return chicken cutlets to pan, cover and cook about 20 minutes or until fork tender. Platter chicken Recipe By : Terry Posted to JEWISH-FOOD digest V96 #60 Date: 96-10-22 18:15:09 EDT From: NOTES : Can use 1 whole egg instead of whites and substitute fresh bread crumbs for dried.

Verified by stevemur
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Calories Per Serving: 718 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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OK recipe, but a true Chicken Picatta needs capers.
stevemur 11y ago

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