Working one at a time, place cutlets in bowl and toss to coat in flour. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Serve alongside a classic Caesar salad with big shavings of Parmesan cheese and Garlic Confit Toast to sop up any extra chicken piccata sauce. Garnish with fresh parsley and a squeeze of lemon juice. Scrape up the brown bits from the bottom of the pan, then swirl in the capers and a few tablespoons of butter to create an emulsion, i.e., turn it into a rich, glossy sauce that’s as good spooned over a pile of mashed potatoes as it is soaked into the crusty chicken cutlets. Use a dry Italian white wine, such as Pinot Grigio or Vermentino, and have it ready to pour into the pan the minute the garlic turns golden so that nothing burns. The real key to the best chicken piccata, though, is nailing the buttery, lemony caper sauce. If you don’t have a meat mallet, you can use a small frying pan or rolling pin to gently flatten the butterflied pieces of chicken. With just a few simple steps, it’s easy to make for a weeknight dinner, but you’ll just as easily impress guests if you choose to serve it at a dinner party. For those in the latter camp, this chicken piccata recipe is here to convert you. Once done, put the chicken pieces onto a tray lined with kitchen towel and leave in the oven to keep warm, whilst frying the rest of the chicken pieces.Skinless, boneless chicken breasts: You either love ’em or you hate ’em. Place 3 pieces of chicken into the hot oil and fry for 10-12 minutes. Place the chicken pieces in the flour bag, draining off the marinade mix beforehand.Įnsure all the chicken pieces are coated in the flour mix. Heat a deep fat fryer, or deep pan with enough oil to cover the chicken to 180☌. In another large bag, place the flour, cornflour, semolina flour, salt & pepper. Remove the chicken from the fridge an hour before cooking.
Marinade in the fridge for 12 – 24 hours. Place the chicken pieces in a large bag and add salt, pepper, garlic, onion, oregano, coriander and the lime juice. Soak the chicken with the vinegar in a bowl for about 5 minutes, then drain and pat dry. Prep time: 20 mins + 12 – 24 hours marinatingĨ chicken pieces (a mix of thighs, breasts, legs or wings, whatever you prefer) It was crispy and tasty, but we felt it could’ve done with a bit more spice. As it was Friday, and therefore we deserved a treat, I decided to cook Pica Pollo (fried chicken). Some popular dishes I came across include Turkey a la Dominicana Stuffed with Rice and Pigeon Peas, Buñuelos de Yuca Recipe (Cassava ‘Beignets’ in Spiced Syrup), Locrio de Pica-Pica (Rice and Spicy Sardines), Dominican sancocho (meat stew) and Locrio de Pollo Dominicano (Dominican style Chicken with Rice). Highlights include the beautiful beaches at Playa Rincón and Punta Cana, Pico Duarte (the largest peak in the Caribbean), Cascada el Limon (waterfall), whale watching in Samaná and snorkelling the Cayo Paraiso (Paradise Island). It’s healing properties are said to cool and draw out inflammation from the body, reducing fevers and the heat of sunburn.ĭominican Republic is the most visited destination in the Caribbean with 5.1 million visitors in 2014. It is the only place in the world where you can find Larimar, also called “Stefilia’s Stone”, a rare blue variety of the silicate mineral pectolite. The Dominican flag is the only one to have a bible in it.įrancis Ford Coppola filmed scenes of the The Godfather Part II in Santo Domingo.ĭominican Republic is one of the worst 20 countries in the world for murders with a murder rate of 22.1 per 100,000 people, most probably due to drug smuggling. Santo Domingo, founded in 1496, is the oldest European settlement in the Western Hemisphere and is home to the oldest operating Cathedral in the Americas, the Cathedral of Santa María la Menor, was completed in 1540. It was called Santo Domingo (which is it’s capital) until the early 20th century. The Dominican Republic is the second largest republic in the West Indies, after Cuba.
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