Chicken Piccata is one of my favorite dishes, but one night, I was missing a few key ingredients, and thus, this variation was born. It is as good as the original; it has less sauce and no cream.
1 1/2 lbs of boneless chicken thighs or breast, skin removed
1 cup of unseasoned breadcrumbs
1/2 cup of unbleached flour
1/2 cup of Italian Parsley, chopped and stems removed
1/4 cup of Romano Cheese plus more to serve with
4 lemons zested and juiced - zest divided
2 cloves of garlic, minced
2 sprigs of fresh oregano leaves removed and chopped.
Salt and Pepper to taste
1 lemon sliced for garnish.
Prepare two sheet pans with parchment paper.
Preheat oven to 225 degrees.
Dry the chicken, season it, and set it aside.
In a bowl, add breadcrumbs, flour, half the zest, flour, half the parsley, oregano, and cheese, and whisk to combine.
Place eggs in another bowl, beat, and add the remaining zest.
Whisk the lemon juice and remaining parsley together in another bowl and set aside.
In a small saucepan, drizzle about 1/3 cup of olive oil, place over medium heat to warm, add garlic, and saute for two minutes; remove from heat and let cool.
Set up an assembly line, chicken, egg mixture, breadcrumbs, and prepared baking sheet. Working one at a time, dunk the chicken into the eggs, followed by the breadcrumbs, pressing the chicken to the breadcrumbs on both sides and placing it on the baking sheet. Repeat until done.
Place a large deep skillet over medium-high heat, and drizzle with oil; once shimmering, work in batches. Brown the chicken on each side, making sure the chicken is cooked through; place on the second baking sheet and place in the oven to keep warm. Repeat with the remaining chicken until done.
Place chicken on a serving platter; pour the garlic oil into the reserved bowl of lemon juice and parsley, whisk, pour over chicken, and garnish with lemon slices.