Chicken piccata is one of the most delicious foods that can be eaten at lunch, and it is considered one of the Italian foods that have recently spread in Egypt, so we will discuss, in the following lines, how to make chicken piccata according to the method of Chef Nour Mohieldin, and we can eat it with rice dishes, or vegetables according to desire.

How to make chicken piccata: Ingredients:

A kilo is only a quarter of chicken breasts Albanian

a cup of soup

2 finely minced garlic cloves

5 tablespoons of ghee

4 tablespoons of olive oil

¼ cup of vinegar

Juice of 3 lemons

One-fourth cup of flour, or four to five tablespoons

Two tablespoons of chopped parsley or green coriander

2 tablespoons grated Romano cheese, to taste

Half a teaspoon of salt

Half a teaspoon of black pepper

Half a teaspoon of instant chicken broth

How to prepare:

Season the chicken with salt, pepper, instant chicken stock and a tablespoon of flour for at least an hour.

In a large frying pan on the fire, add three tablespoons of ghee and two tablespoons of olive oil, then fry the amount of chicken until its color turns golden.

Then we put the chicken pieces in another dish, then put the rest of the ghee, olive oil and minced garlic in the same pan and fry it, then add two tablespoons of flour and stir.

Then add the soup and lemon juice for two to three minutes, then add the vinegar and boil the mixture until it becomes thick.

Add the chicken pieces to this mixture and leave it for three to four minutes, then put the mixture in a serving dish with the addition of grated cheese on top, optional, and parsley or green coriander for garnish.

How to prepare chicken piccata

How to make chicken piccata