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Chicken Piccata

Chicken Piccata

This American take on an Italian classic combines pan-fried, breaded chicken breast with a cauliflower and caper brown butter sauce for a dish that balances crunch and acidity. Ingredients: For the Chicken: 2 Chicken Breasts ½ cup (90 grams) Clarified Butter (if unavailable, use unsalted butter) Kosher Salt (as needed) ½ cup (60 grams) All Purpose Flour 2 Eggs ½ cup (30 grams) Panko Bread Crumbs For the Sauce: ¼ Head of Cauliflower ½ Shallot 3 Tbsp (42 grams) Unsalted Butter 2 tsp (12 grams) Capers 1 Tbsp (13 mL) Lemon Juice 1 tsp (2.4 grams) Parsley Leaves, finely chopped For the Garnish (optional): Baby Arugula     The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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