Copycat Air Force One Veal Or Chicken Piccata Food

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

CHICKEN PICCATA (CPK COPY CAT) RECIPE - (3.9/5)

Steps:

• Start the sauce. Place a heavy nonstick pan over medium heat; add 1 1/2 tablespoons oil. When hot, add shallots and garlic, stirring to prevent scorching; cook until soft, about 3 minutes. Stir in wine; simmer about 5 minutes. Stir in stock, lemon juice and 2 to 3 teaspoons salt to taste, and bring to a boil. Reduce heat and simmer for 10 minutes. Pour sauce through a strainer and discard solids. Return liquid to the pot, set aside and keep warm. Prepare chicken. Place chicken breasts between sheets of plastic wrap; pound to about 1/2 inch. In a shallow plate, stir together flour, seasoned salt, basil and white pepper. Dredge chicken in seasoned flour, shaking off excess. In a large skillet over medium-high heat, heat half of the remaining 1/3 cup oil. Add half the chicken and cook until golden brown on one side, about 1 1/2 minutes. Turn and cook on the second side until lightly browned, about 1 minute. Remove to a platter and keep warm. Repeat with remaining oil and chicken. Whisk the cream into the sauce. Stir into the skillet, scraping the bottom of the pan to deglaze. Stir in black pepper, butter, capers and chopped parsley; cook and stir over medium heat for a minute or two, just until heated through. Taste; add salt if necessary. Meanwhile, cook the pasta in boiling water until al dente. Drain pasta and return to pot. Stir sauce and lemon slices into pasta; toss well to coat. To serve, arrange chicken on serving plates, mound pasta alongside, and drizzle any remaining sauce over chicken. Garnish with parsley sprigs and serve immediately.

CREAMY CHICKEN PICCATA RECIPE BY TASTY

Steps:

• Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
• Cut each breast in half lengthwise so you have 4 pieces of chicken.
• Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
• Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
• Pour the white wine into the pan and cook until reduced by half, about 1 minute.
• Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
• Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
• Stir in the cream, then return the chicken to the pan.
• Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
• Serve the chicken and sauce over angel hair pasta.
• Enjoy!

CHICKEN PICCATA WITH ANGEL HAIR PASTA

Steps:

• Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
• Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
• Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
• Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

COPYCAT AIR FORCE ONE VEAL OR CHICKEN PICCATA

Steps:

• Whisk together eggs and milk in a small bowl and set aside.
• Mix bread crumbs and lemon zest together in a shallow bowl.
• Heat a large skillet over medium heat and melt some butter in it (as much or as little as you prefer- use less if using a nonstick skillet).
• While butter is melting, dip veal pieces into egg mixture, then coat with crumbs mixture.
• Pan fry in melted butter until cooked through, just a few minutes per side (time will vary based on how thinly you have pounded your cutlets)- until cooked through and no longer pink inside, but still juicy.
• Season with salt& pepper to taste.
• Sprinkle with a bit of fresh lemon juice to taste and serve immediately.

AIR-FRYER CHICKEN PICCATA POCKETS

Steps:

• Preheat air fryer to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18-25 minutes. Remove from air fryer; cool 5 minutes. Serve pockets with lemon slices and parsley.Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, cook as directed, increasing time about 5 minutes.

AIR FRYER CHICKEN PICCATA

Steps:

• Prepare your dredging station by placing the eggs, 1 tablespoon lemon juice, and garlic powder in a bowl and whisking to blend.
• Next prepare your flour mixture by combining: flour, Parmesan cheese, parsley, and salt in a wide and shallow bowl (or pie plate) and stirring with a fork until well blended.
• Pound your chicken fillets out (cover in plastic wrap first and use a meat mallet) until uniform and thin.
• Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Spray the bottom insert of the fryer with cooking spray.
• Bake in the preheated air fryer until no longer pink in the centers and an instant-read thermometer inserted into the centers reads 165 degrees F (74 degrees C), about 14 minutes.
• While chicken cooks, melt butter in a small saucepan over medium heat, then whisk in chicken broth, remaining lemon juice, and capers, starting with 2 tablespoons, adding more capers to taste. Bring the sauce to a simmer and allow to simmer and reduce slightly while the chicken cooks. Sauce will be thin.
• Serve the chicken with the lemon butter sauce drizzled over the top.