Prep 20 mins
Cook 20 mins
This takes a double batch of bread crumbs, so using the recipe listed in the directions below, make TWO batches of crumbs. This is has the flavor of a chicken piccata. From Fine Cooking.
- 4 (6 -7 ounce) boneless skinless chicken breast halves (trimmed of excess fat)
- 3⁄4 cup freshly grated parmigiano-reggiano cheese
- 5 tablespoons capers, rinsed, patted dry, and chopped
- 2 tablespoons chopped fresh thyme
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 lemon, zest of
- 1 lemon, cut into wedges
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 1⁄2 cups toasted breadcrumbs (see recipe below and double it)
- To make bread crumbs: Tear or cut 1/2 lb. firm, white, country style bread into 1-2" pieces. Put few handfuls into the bowl of a food processor, and pulse into coarse crumbs. Repeat until you have 4 cups of crumbs. Pour crumbs into mixing bowl and toss with 2 tablespoons olive oil or melted, unsalted butter.
- Heat large heavy skillet over medium heat. Add bread crumbs and cook, stirring, until crumbs start to color and crisp, about 5 minutes. Reduce heat to medium low and continue to cook, stirring, until crumbs dry out and have browned nicely, about 6 minutes. Cool before using.
- Heat oven to 450 degrees. Put flat rack on a large rimmed baking sheet lined with foil.
- With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets of plastic wrap to even out the thickness of the breasts.
- In a large bowl, mix 1/4 cup of the Parmigiano, 2 1/2 tablespoons of the capers, 1 tablespoons of the thyme, and the oil, mustard, lemon zest, salt and pepper. Squeeze 1-2 lemon wedges to get 1 tablespoons of lemon juice and add to the mixture, along with 2 tablespoons of water. Add the chicken and toss to coat well. You can proceed directly to coating the breasts with crumbs, or let them marinate in the fridge for up to 24 hours.
- Put the breadcrumbs in a large shallow dish and toss with the remaining 1/2 cup Parmigiano, 2 1/2 tablespoons capers, and 1 tbsp of thyme.
- Working with one piece at a time, transfer the chicken to the dish of crumbs, scoop some crumbs on top, and press well a couple of times so the crumbs adhere to both sides. Use the heel of your hand and a firm rotating motion to press crumbs onto the chicken, Don't shake off any excess when transferring the breasts to the baking sheet; keep as many crumbs on the chicken as possible.
- Bake the chicken until it's firm to the touch and registers 165 degrees on an instant-read thermometer, about 20 minutes. Serve immediately with the remaining lemon wedges for squeezing over the chicken.
Great recipe I added a little white wine to the marinade and did not use the capers in the breaded crust. Everyone loved it.