Title: Chicken Picatta Milanese
Categories: Poultry
Yield: 4 Servings


4 chicken breasts -- skin and
: bones
: removed
1 c bread crumbs
: season crumbs with salt and
: pepper
4 TB clarified butter
: 1/2 c white wine
: 1/4 c lemon juice -- freshly
: squeezed
: 2 TB capers
: 1 ts garlic -- minced

Cut each chicken breast into 4 equal pieces. Pound the pieces between 2
sheets of waxed paper until the are thin.

Press the chicken fillets into the bread crumbs so that both sides are well
coated. Heat a large skillet until it is very hot.

Add the clarified butter. Add the coated chicken fillets and saute them for
1 to 2 minutes on each side, or until they are golden brown. Add the wine
and lemon juice, and deglaze the pan. Add the capers and garlic. Serves 4.
Posted to MM-Recipes Digest V5 #012 by BobbieB1 on Jan
11, 1998