Copycat Air Force One Veal Or Chicken Piccata Recipes

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COPYCAT AIR FORCE ONE VEAL OR CHICKEN PICCATA



Copycat Air Force One Veal or Chicken Piccata image

This recipe had been sitting in my recipe box for several years waiting for me to give it a try and I am so glad I finally got around to tasting it. The magazine clipping claims that this is a recipe used by the chef on the US President's official plane, Air Force One. This is so very juicy and so scrumptious.

Provided by HeatherFeather

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs veal cutlets or 1 1/2 lbs boneless skinless chicken breasts, pounded very thin
3 large eggs
1/2 cup milk
2 cups Italian seasoned breadcrumbs
2 teaspoons fresh lemon zest, finely grated
2 tablespoons sweet unsalted butter, to taste
salt, to taste
black pepper, to taste
1 lemon, juice of

Steps:

  • Whisk together eggs and milk in a small bowl and set aside.
  • Mix bread crumbs and lemon zest together in a shallow bowl.
  • Heat a large skillet over medium heat and melt some butter in it (as much or as little as you prefer- use less if using a nonstick skillet).
  • While butter is melting, dip veal pieces into egg mixture, then coat with crumbs mixture.
  • Pan fry in melted butter until cooked through, just a few minutes per side (time will vary based on how thinly you have pounded your cutlets)- until cooked through and no longer pink inside, but still juicy.
  • Season with salt& pepper to taste.
  • Sprinkle with a bit of fresh lemon juice to taste and serve immediately.

Nutrition Facts : Calories 401.8, Fat 16.9, SaturatedFat 7.3, Cholesterol 211.9, Sodium 842.2, Carbohydrate 29.3, Fiber 2.1, Sugar 2.7, Protein 31.5

CHICKEN PICCATA WITH ANGEL HAIR PASTA



Chicken Piccata with Angel Hair Pasta image

This classic piccata sauce is also a traditional accompaniment to veal medallions.

Provided by Reeni

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 13

⅓ cup all-purpose flour
¼ teaspoon fresh ground black pepper
¼ teaspoon paprika
1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
2 tablespoons olive oil
1 clove garlic, minced
¼ cup butter, divided
1 cup dry white wine
⅓ cup chicken broth
¼ cup fresh lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley
1 (8 ounce) package angel hair pasta, cooked and drained

Steps:

  • Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
  • Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
  • Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
  • Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

Nutrition Facts : Calories 543.4 calories, Carbohydrate 42.7 g, Cholesterol 95.1 mg, Fat 22.7 g, Fiber 2.6 g, Protein 31.1 g, SaturatedFat 9 g, Sodium 385.4 mg, Sugar 2 g

CHICKEN PICCATA (AKA LEMON CHICKEN)



Chicken Piccata (AKA Lemon Chicken) image

Make and share this Chicken Piccata (AKA Lemon Chicken) recipe from Food.com.

Provided by Kimke

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 large lemons
4 boneless skinless chicken breasts, rinsed,dried thoroughly,trimmed of excess fat (about 1 1/2 pounds)
salt & fresh ground pepper
1/2 cup all-purpose flour
4 tablespoons vegetable oil
3 cloves garlic, minced
1 cup chicken stock
2 tablespoons drained small capers
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves

Steps:

  • Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.
  • Cut 1 lemon crosswise into slices 1/8 to 1/4 inch thick discarding ends; set aside.
  • Juice the other lemon.
  • Sprinkle both sides of chicken breasts generously with salt and pepper.
  • Measure flour into pie tin or shallow baking dish.
  • Coat chicken with flour, and shake to remove excess.
  • Heat heavy-bottomed skillet over medium-high heat until hot, about 2 minutes.
  • Add 2 TBSP oil and coat pan bottom.
  • Lay half of chicken pieces in skillet.
  • Sauté without moving them, until lightly browned on first side, 2 to 2 1/2 minutes.
  • Turn chicken and cook until second side is lightly browned, 2 to 2 1/2 minutes longer.
  • Remove pan from heat and transfer chicken to plate in oven.
  • Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering.
  • Add remaining chicken pieces and repeat.
  • Add garlic to now-empty skillet and return skillet to medium heat.
  • Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic.
  • Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits.
  • Simmer until liquid reduces to about 1/3 cup, about 4 minutes.
  • Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute.
  • Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley.
  • Spoon sauce over chicken and serve immediately.

Nutrition Facts : Calories 426.8, Fat 26.4, SaturatedFat 8.2, Cholesterol 100.2, Sodium 353.9, Carbohydrate 19, Fiber 1.9, Sugar 2.1, Protein 29

CREAMY CHICKEN PICCATA RECIPE BY TASTY



Creamy Chicken Piccata Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, all-purpose flour, olive oil, dry white wine, unsalted butter, garlic, caper, lemon juice, chicken stock, heavy cream, fresh flat-leaf parsley, angel hair pasta

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
⅔ cup all-purpose flour
4 tablespoons olive oil
⅓ cup dry white wine
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 tablespoons caper
3 tablespoons lemon juice
1 ½ cups chicken stock
⅓ cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
8 oz angel hair pasta, cooked, for serving

Steps:

  • Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
  • Cut each breast in half lengthwise so you have 4 pieces of chicken.
  • Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
  • Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
  • Pour the white wine into the pan and cook until reduced by half, about 1 minute.
  • Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
  • Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
  • Stir in the cream, then return the chicken to the pan.
  • Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
  • Serve the chicken and sauce over angel hair pasta.
  • Enjoy!

Nutrition Facts : Calories 908 calories, Carbohydrate 87 grams, Fat 45 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams

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