Chicken Piccata | Cooking Italian with Joe

[Music] good life any guys looking like it's another exciting day in my kitchen where are we going what do we make you were going to Italy and we're making some chicken piccata I'm having trouble talking today so I'm gonna have a little sip of my why to get started here alright I think I'm good so we're gonna make some chicken piccata actually the word comes from the kata meaning like to saute like a sauce and it actually comes from veal so viel was the original law if you will meet with in the dish so we're going to use a chicken which became really popular here in the United States so I've got a great recipe it's fun got a couple of tips coconut challenge oh and forget about it tips to take that chicken and add a little bit more flavor as well as make it more tender and really give it a really give it a bang so let's get started certainly we're gonna need some chicken and there we go now I've got four large breasts of chicken so we're going to get is essentially like eight cutlets is about of this okay we're going to create a brine for the chicken so one of my tips is to actually want to infuse flavor within the chicken and we want to tenderize the chicken with that we're gonna add some water which we're gonna just bring above the top we're gonna add some garlic so I've got two cloves of garlic here I've got one teaspoon of thyme we're gonna add our salt we're gonna add our pepper we'll talk over we're going to add about a tablespoon of salt and pepper and then what we're going to add here is a teaspoon of baking soda what baking soda does is it is simply put it tenderizes the chicken we're going to let that brine for about an hour so that's gonna add the tenderizing as well as infuse a lot of flavor within the chicken itself then on top of that we've got two tablespoons of capers now what I like to do is and it's just a tip from my grandmother right my Nonna what she would do is she would take two tablespoons of capers and she put it in milk just to cover the top of it what that's going to do for about 20 minutes it'll each it'll pull out that salt and any vinegar or any other flavors that sometimes they put in those beautiful papers which are really unlost some flowers a train and then we'll rinse that off when we use them in the dish I've got three cloves of garlic and they were going to rough cut that for our sauce I've got six tablespoons of butter now you can go unsalted which is great if you don't have unsalted and you salted just don't add any salt until you taste it okay and I've got a half of a small onion I've got two lemons you can use one large lemon these are a little smaller they have got salt pepper I've got a yeah about a cup just shy of a cup of wine so white wine we've got here just a heavy 1/2 cup of chicken stock fantastic I've got 1 cup of flour I like to use what unbleached unenriched right that raw flour and then what I got here is a quarter cup of cornmeal and I like it a little bit more finely or finely ground and that's going to give me just a little extra flavor and a little extra texture all within my within my dredge which is going to be great and then I've got olive oil here so as you guys know some of my regulars here I've got a firm in Italy and we make our own olive oil so Vito after my two boys Vito and josée are you bowling right co-op with a group of farms to bring you what I really consider to be some of the best olive oil you'll ever have so it's true extra-virgin olive oil it's grown in Italy pressed within the day of picking and then we bottle it actually we can't ship it here the United States and violence absolutely some of the best olive oil like I said you'll ever have if you guys can grab it right down our Facebook on our website cooking a town with Joe or right on Amazon just punch in Vito and Joe's extra-virgin olive oil will drop ship it right to your house I call it a trip to Italy right in the mobs getting started we're gonna want to cut the chicken breast in half they're gonna grab the chicken breast okay and then what I like to do is just get it set and try not to block you here I'm just gonna take that knife and draw another it's gonna help if your knife is sharp and then you know just guide it you know you want to be right down the middle here beautiful look at that and that gorgeous beautiful right so I'm going to do that one and my other one here real simple I'm just gonna take my chicken and I am powdered it yet okay I've opened it up though okay now I'm gonna take my baking soda time salt we're gonna use about a tablespoon and then we're gonna use about a tablespoon of black pepper now with the garlic again this has a brine so right so oh that stuff see how fresh it is it's a proper route of the dish I'm gonna give it a hard whack just open it right up so until the garlic right in there it doesn't have to be pretty because it's your Brian and now I'm just gonna add some water just to cover the top and then just give it a stir Brian's all set we're gonna put it in the refrigerator but an hour couple of reasons one the hours gonna infuse that flavor - you don't want bacterial growth simple Mexicano dredge will take our flour 1/4 cup cornmeal oh let's see that just gives it that added flavor I always like to hold back just a little bit at the time I'm gonna use about a teaspoon not quite three quarters of teaspoon of salt and then our pepper 3/4 of a teaspoon of pepper and then give it a stir we got some good Sinatra plan right now okay and then what I'm gonna do is just take that chicken right and I want to get it dry so I'm just gonna give it a shake rinse it off cuz we got a pound it right we're gonna make it nice and thin tenderize it great so get a nice in rinsed off and then you're just gonna keep patting enough and just get it nice and rye all right so we've got some instruments if you don't have a tenderizer right roll up it works good cop pow-pow works awesome grating you see that no problem I've got some plastic wrap why because when you hit the chicken it tends to want to splatter some of the meat around there so you don't want to do this okay and then real simple what you're gonna do what I do anyways I'm gonna take my saran wrap I'm gonna lay it right across that I'm gonna take my chicken which is now dry yeah look at that and I'm just gonna pull us across give yourself a little extra is all you need take the knife then what you want to do is you want to get that plot of somebody that you annoys you you can't stand now maybe I know we're all like supposed to love everybody which I do but maybe I don't like everybody you follow I'm saying so somebody picks you up to get one of these you know what I'm saying a this is where the term wack came and closing officer in Italian you can use that or you can use one of these and you're going for about a quarter-inch and then just turn it the other way you got carried away with somebody else thinking about all right so we're good got my dress my plate my chicken that's been murdered twice I think okay and then real simple I'm gonna start dredging the chicken to get your piece you gonna throw right in there all right give it a really good push because we want the flour it'll stick really well by the way but that flour is gonna be part of your flavor and it's gonna help build that roux which is that thickening agent for your butter lemon sauce so I've got my pan here and I'm gonna hit some olive oil so I'm gonna use about four to six tablespoons of olive oil Vito and Jost and I already plug that and then I want to use a little bit of butter when he's just one one cube of the butter and as its heat and I'll tell you something really important that really hopes the chicken piccata come out absolutely delicious and that's if you subscribe to our channel how do you like that as a transition so right down here there's a red button click it when you click that what it does is not only does it mean something to me to have you as a subscriber it allows you to get any new recipes any of my trips to Italy any travel tips everything you'll come right in your inbox love to have you part of the family hey you you know what I'm saying alright so this is going and I got to get this up to temp because I want that to sear I want to hear that nice little bubble crispy cook sound when it hits that hot oil okay our oil is hot butter starting to bubble which is a good indicator so you hear that sound there when it hits the oil and all that's beautiful all right so we're gonna go about three to five minutes on each side okay while that's cooking I took one of the lemons I sliced them and then I took out see any seeds if you see any seeds in there just pull that because we're gonna use that for flavor and we're gonna use that for decoration so check each of lemon make sure your Goods been about four minutes five minutes I want to show you this look at oh yeah perfect that is absolutely Jaya if you guys can smell that right there do that's beautiful and it's got a little bit of a crisp cool with that flower absolutely perfect oh we are done look at that you got a perfect trip to it so now what I'm doing is going to take these off they're done okay I'm gonna put them out of place now at this point what I want to do is I'm gonna take my my onions it's wait a bit of moisture okay that's gonna help the glaze our pan here there's been about two minutes I'm gonna hit my garlic in there garlic and I'm you're gonna take the longest you Cana cook down give them both a little bit of time and then what I'm gonna do is right away I'm gonna add my butter I got my other five tablespoons of butter now I'm gonna add my wine why he's gonna really help some of that last bit of the glades and see there's some things on the side here so between a little bit alcohol that's in there along with the moisture I don't want to add that till the end because I want everything all those bits to be infused in a concentrated way before I add my wine then I'm gonna add my chicken stock and remember we got a roux going now as that cooks down I don't want to fry them I want to heat everything up I'm gonna get my capers which I rinsed off from the milk okay and I want to get my lemon so I'm gonna infuse those lemons in there and that's gonna tenderize them as well as get all that juice and I got one last thing that I've got that last lemon right so normally I use it if it was a big lemon I'd use one whole lemon well that stuff's fresh is squirting all over yeah I could do in a dish but it looks cooler to do it over this way doesn't it now I'm gonna give it a stir and then what we're gonna do is we're gonna let it cook it's gonna go about five minutes and what will happen is this will reduce down and what you want to do is get it to reduce to where it basically covers the back of it you know whether it's your spoon or a song or whatever you're using in there see how that coats the back of the spoon nice and thick we're done okay so I'm gonna pull that off the heat we're gonna put that on our chicken and life is good boy that's beautiful now I had these in the oven about 200 degrees I didn't put a cover over because I didn't want the aluminum or cover to soften that crisp and another tip - I don't like to put the chicken in the sauce because I've got all that nice beautiful crispness around the outside of the chicken and I like to have that combination of textures if I put it in there it softens the whole lot it softens the whole texture so I'm gonna just put that right over the top oh look at that that is awesome so I'm gonna go ahead and grab this one piece right here I'm gonna grab some of the clutter sauce that lemon butter sauce caper look at that is that beautiful so now you give that perf see I still got that crunch on the outside there and you'll be able to use your fork on this I mean it's so tender because we brined it just gonna get that with a little bit of the caper right a little onion well oh my god mmm the chicken would that briny I mean it just falls apart I knew that flavors all the way down right you've got to the breading that's got to flavor with the time the butter the album of the salty onion the garlic hmm and then the capers is coming on the background of it oh my god I could have one more piece Oh got that break during the outside absolutely delicious thanks so much for joining for another great recipe don't forget to spend some time with your kids in the kitchen and make a mess and shut off the electronics and the TV and you know just to have some fun and create some memories to last a lifetime celebrate your heritage set traditions always for your kids and your grandkids jump on our Facebook and like us make sure you subscribe to our channel boy I'd love to have you part of the family you know what I'm saying and make sure you guys grab yourself a bottle of beat on gels I'll go right there on our website Facebook grandma's off until actually guys know well that baby felt full of fun seems to be the ID

Channel: Cooking Italian with Joe

Views: 34,185

Rating: 4.9086957 out of 5

Keywords: www.cookingitalianwithjoe.com, vito and joe's italian extra virgin olive oil, Joe Borio, chicken piccata, chicken scaloppine, veal piccata, veal scaloppine, chicken parmesan, veal parmesan, fried chicken, grilled chicken, chicken marsala, veal marsala, italian recipe, itaian food, meatballs, pizza, pasta, cnn, travel channel, food network, cooking channel, vico del gargano, mario batali giada

Id: d3a6xyBuSXg

Length: 12min 31sec (751 seconds)

Published: Sun Oct 15 2017