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Piatza Chicken Piccata

Source of Recipe

Internet


List of Ingredients

Ingredients for plateing
2 6oz. boneless skinless chicken breasts
1 c. lemon fennel accented bread crumbs
8 oz. lemon caper vinegerette
4 ea. wild mushroom falafel cakes
2 c. mediterranean confetti salad

Breading:
1 c. all purpose flour
2 eggs
1 c. milk
as needed olive oil

When ready to plate up, make an egg wash with the eggs and milk, dip chicken in egg wash and then flour, saute breasts in a hot pan.

Lemon Fennel Crust
2 c. bread crumbs
zest of two lemons
1/2 tsp. ground fennel seed
1/4 tsp. black ground pepper
to taste salt

Combine zest of lemons, ground fennel, black pepper and salt in a small bowl, mix well, set aside until needed.

Confetti Salad
1/2 head lettuce, chiffonade
1/2 sm. red onion, julienne
2 oz. kalamatta olives , julienne
2 oz. french feta cheese, shredded

Shred the romaine lettuce, combine in a medium size mixing bowl with julienne red onions, kalamatta olives and french feta cheese, toss well, store in a refrigerator until ready to use.

Lemon Caper Vinegerette
4 oz. fresh lemon juice
4 oz. white vineger
2 1/2 c. olive oil
2 oz. whole grain dijon mustard
2 oz. capers
2 oz. granulated sugar

In a medium size mixing bowl, combine lemon juice, white vineger, dijon and sugar, whisk til throughly combined. Next, while whisking vigorously, slowly add olive oil until dressing starts to bind, add capers, mix well. Store in refrigerator until needed. Note: Vinegerette can be made ahead and will keep for 2-3 weeks in refrigerator.

Wildmushroom Falafel Cakes
2 c. falafel mix
1 1/4 c. vegetable stock or water
1/2 tsp. fine hearbs (fresh chopped mixture of orgeano, thyme, rosemary, sage and parsley)
1 1/2 c. mushrooms of choice
1/2 c. bread crumbs
1/2 oz. olive oil

Combine falafel mix, fine herb mix, chopped mushrooms and bread crumbs in a metal bowl, add the vegetable stack or water and mix well, add olive oil and mix well, cover and let chill in refrigerator for 15-20 minutes. Remove mix from refrigerator and make into four 2 ounce pattys, place on a plate with plastic wrap or parchment on it, keep stored in refrigerator until ready to use. To prepare cakes, heat medium saute pan until hot, and olive oil to cover bottom of pan, place cakes in pan carefully, brown each side for about 10-15 seconds per side, place cakes in pre-heated 450° oven, bake for 4-5 minutes til firm. Note: cakes can be made the night before.

Chili/Lime/Caramel Sauce
1 1/2 cups Sugar
2 tbls. Chili Powder
1/4 cup Lime Juice
3 cups Heavy cream
1/4 bunch Cilantro-finely chop

Method for Chili Caramel Sauce:
In a hot, small sauce pot add the sugar. Dissolve until liquid and amber in color. Slowly whip in the heavy cream, add the lime juice, chili powder and chopped Cilantro. Cook for 10 minutes, set aside to cool.





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