INGREDIENts for chicken picatta Ingredients for fried-corn:
| 4lbs. of chicken breasts 2 lemons 1 cups of all-purpose flour 1 tablespoon Salt 1/2 tablespoon pepper 5 oz of chicken stock 1 1/2 sticks of butter 1/2 Teaspoon onion powder 1/2 Teaspoon garlic powder Meat hammer or mallet | 4 ears of corn 1 cup all-purpose flour 1 tablespoon salt 1/2 tablespoon pepper two handfuls of parnassian cheese 2 tablespoons of basil 1/2 teaspoon of cayenne pepper 1/2 stick of butter 2 eggs beaten 1/2 teaspoon of paprika
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DIRECTIONS:
| 1. | Chicken: In a large zip lock bag combine flour, salt, pepper, garlic power, and onion powder and mix well, and set aside. Then rinse chicken breast, cut in half the long way and cover with plastic. Then grab the meat mallet and flatten the chicken until it is about 1/4in thick. Then cut into squares. Now place the chicken in the flour mix, once all chicken is coated with the flour, set aside for 10-15 minutes. Then in a large pan heat up and melt butter, after chicken had sat place in pan, don’t crowd the chicken since you will need to repeat this a couple of times until the all the chicken is cooked and browned. Once the first round of chicken is browned take out of pan and place on a spate plate, then repeat. Once all the chicken is out of the pan and cooked. Place ½ cup of chicken broth and the juice of one lemon in the pan and place one layer of chicken back into the pan. Then thinly slice a lemon and place a thin slice on each piece of chicken. Keep stacking up the chicken and lemons until you have no more chicken. Then place the lid on the pan and place heat to simmer for 45-50 minutes. Once the time is up turn heat off and chicken is ready to serve. |
| 2. | Corn: Clean corn and cut in half. Then in a bowl place four, salt pepper, cayenne pepper, basil, paprika and parmesan cheese. Then in another bowl beat one egg to dip the corn in. Heat up butter in a small pan. Then coat the corn with the egg, then place in the flour mix and cover, and back into the egg and one more time in the flour. Repeat these steps until all the corn is coated with the flour mix. Now place the corn into the pan (on medium heat) with the melted butter and cook until all sides are golden brown. Now corn is ready to serve. |
| 3. | Place the chicken and corn on the plate and butter the corn, now it’s ready.
Serve and it’s time to eat!
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