Of all the meals our mom has made us over the years, I would have to say one of my favorite types has always been the kind where you can twirl some pasta lightly coated in a sauce, and eat it with a bite of something else delicious, like chicken parm, stacked eggplant, or a perfectly sauced meatball. These dinners have always been so satisfying to me, and this chicken piccata milanese fits just right into the little-bit-of-everything-bite type.
Traditionally, a piccata dish usually involves a thinly sliced browned meat, accompanied by lemon, butter, and capers. This sauce combo is so delicious, as many of us have tried the lemon and butter match made in heaven, but maybe not with the capers which add a zingy and briny addition that makes this flavor combination taste unique. While a classic piccata is always divine, I couldn't help but think about how a breaded chicken milanese topped with fresh lemon juice is a bite that I can never resist, which led me to the best of both worlds, a piccata milanese.
For some reason this combination only came to me recently, which is something I'm honestly super sad about, because now I'll need to eat this weekly to make up for the previous lull! Here's why you need this in your life too-
You'll start off this recipe by making a classic chicken milanese, which is one of my favorite staple dinner dishes that I could eat once a week (at a minimum) and be filled with absolute joy. Here's what you'll need for the chicken with breadcrumbs:
Once you have the above, the breaded chicken is so easy, and when you flip that first piece over to the perfectly golden crumbs, you'll be filled with absolute joy too. The instructions for this milanese include:
Once the chicken milanese is cooked and coated in perfecly golden breadcrumbs, it's time to cook up some pasta. For light, silky, buttery sauces like the one in this recipe, I find angel hair to be so delightful for tossing in the sauce. Linguine or spaghetti would also be perfect, or any other thin shape you love. Then time for the piccata ingredients!
Making the sauce is as easy as melting the butter in a large skillet (I recommend grabbing a new one, not the one the chicken was cooked in, due to the residual hot oil and breadcrumbs that may be left in that one), then adding some black pepper and the lemon zest. The black pepper creates a bit of a cacio e pepe vibe here, which is naturally ideal. The next step is just to add in the chicken broth, lemon juice, and capers, and simmer that for a few minutes.
It's as easy as draining that pasta, tossing it in the sauce, plating it, then grabbing the reserved chicken.
And then, of course, topping with extra lemon zest, which is essential for this lemony dish!
I am so happy to have stumbled upon what might bring two of the best classics together, and I hope you'll love every pasta-twirled bite accompanied by the zestiest, butteriest, caper-brightened, breaded chicken.
A lemony, buttery, briny, sauce, poured over classic chicken with breadcrumbs, and accompanied with a silky pasta - this piccata milanese is a caper-filled twist on two classics.
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