We are getting ready for the Oscars with a nod to some nominees this week.
American Hustle is set in a time when little Italian joints with bottles of empty chianti held half burned candles. Red table cloths lined the tops and red sauce on pasta was a sacrament. With a nod to the New Jersey theme- I am serving old school chicken picatta, bread sticks, pasta with red sauce of course and cannolis.
Everything I needed was right at Fresh Market including authentic Nee York pasta and choc chip filled cannolis. Only thing missing is the old Chianti bottle.
- 4 boneless skinless chicken breasts
- kosher salt & freshly ground black pepper
- 1 cup all-purpose flour
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/2 cups seasoned dry bread crumbs
- olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/3 cup fresh lemon juice, lemon halves reserved ( 2 lemons)
- 1/2 cup dry white wine
- sliced lemon, for serving
- chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.