Angela’s Chicken Piccata

Angela's Chicken Piccata
Angela's Chicken Piccata

Angela's Chicken Piccata

I have not made piccata in forever, but I had a hankering, so I made this last night. It is the best piccata I've ever made! Note that I used scallions because I didn't have parsley!
Course Main Course
Cuisine Italian
Keyword breaded chicken piccata, chicken piccata
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings
Author misangela


  • 1 pkg Thin sliced chicken breast (4-6 pcs) or filet 2 yourself for 4 pcs; the packs have both large and small pcs, which I prefer
  • 1 cup Orzo I like DeLallo #65 (large size)
  • 2 Lemons, zest and juice in separate bowls Slice off 4 1/4" slices after you zest. About 2 Tbl zest and 1/4 cup juice
  • 3 cloves Garlic, minced about 1.5 Tbl
  • 1 small Shallot, minced about 2 Tbl
  • 2/3 bottle Capers and brine 2oz bottle, about 2 Tbl, or use the whole thing if you really love capers!
  • 2/3 cup White wine dry wine or dry sherry would work
  • 2 Eggs, whisked with 2 Tbl water egg wash
  • 1/2 cup cornstarch in bowl big enough to dredge chicken
  • 1/2 cup rice flour you can sub 1/4 A/P flour if you don't have rice flour
  • 1 cup panko with a large pinch of lemon zest, 1/2 tsp salt and 2 Tbl EVOO
  • 1/4 cup grated parmesan mix with panko
  • 4 Tbl Butter in 2 2Tbl chunks
  • 1/2 cup EVOO
  • 1/2 cup Canola or any neutral oil
  • 3 Tbl Parsley, chopped OR a couple of scallions, thinly sliced on bias
  • 2 tsp Cornstarch
  • Grated parmesan garnish


  • Put 2-3 cups of water in a sauce pan w/ lid for orzo. Park on stovetop.
  • Set up dredge station:
    Bowl 1 is cornstarch, rice flour, 1 tsp salt, mix thoroughly
    Bowl 2 is egg wash
    Bowl 3 is panko with zest, salt and EVOO, mix thoroughly
  • In a large heavy skillet, put EVOO, Canola and 2 Tbl butter over medium heat. You should have about 1/4 inch of oil to shallow fry the chicken cutlets.
  • Start breading procedure with chicken. Flour, egg, panko. Press the panko on. This will be a light breading.
  • When oil is heated (you can check with a thermometer if you like, anything over 175ºF is fine), monitor the heat. Med heat should be OK - it should NOT be smoking hot! Lay the cutlets in the oil gently away from you. Do not crowd the pan. The sound you hear should be a light sizzle, not a raging sizzle. You're going for golden brown, not dark brown and you don't want to overcook the chicken.
  • Turn on heat for orzo water. When boiling, add 2 Tbl salt and a tsp or so of chopped garlic. Cook orzo for about 10 mins, until done but still has a little bite to it.
  • Continue cooking cutlets until they are golden brown. It should take about 4 mins (2 each side) for large pcs and 3 mins for small ones. You'll turn them ONCE. When cooked, put on a plate with a paper towel and don't forget to sprinkle with salt while they are hot.
  • When all the cutlets are cooked and resting, the orzo should be done, drain it and put a little EVOO in it to keep it from sticking together. Lid it and set aside.
  • Set aside the used oil and get out another skillet (nonstick is fine). Put over medium heat with the other 2 Tbl chunk of butter.
  • Cook shallot and garlic until softened, do not brown.
  • Add wine and cook a couple of minutes.
  • Stir in 2 tsp cornstarch to the reserved lemon juice (this is a slurry) and add to pan. Stirring constantly.
  • Add capers and brine, continue to stir. Add lemon zest.
  • This will probably get pretty tight, so you'll need to add a bit of water to keep it saucy. I added about 1/2 a cup all together. Just add one Tbl at a time until your consistency is that of a light sauce. This should yield about a cup of sauce. Add in a Tbl of parsley after you kill the heat.
  • Add salt to taste. You want the sauce to be pretty aggressive since it is flavouring the pasta as well as the chicken.
  • To assemble, put about 3 Tbl of orzo on plate, then lay a cutlet atop that. Put a lemon slice on the cutlet. Spoon 2-3 Tbl of sauce over the lemon and on the pasta. Garnish with some grated parmesan and more parsley (or scallions).

Angela’s Basil and Garlic Gnudi

Gnudi is gnocchi made with ricotta rather than potatoes. It is one of my favourite Italian dumplings. This recipe will yield about 36-40 pieces. I made it initially with all A/P flour, but I have modified it to use part S/R flour to make the gnudi a little less dense. This is very good with my marinara sauce and would be great with a lemon butter sauce. Enjoy!

Basil and Garlic Gnudi

Angela's Basil and Garlic Gnudi

Lovely Italian dumplings that are light with just enough chew. Great with my marinara sauce! Recipe is right before this one or search "marinara".
Course Appetizer, Main Course
Cuisine Italian
Keyword basil and garlic gnudi, basil gnudi, ricotta gnudi
Prep Time 30 minutes
Cook Time 6 minutes
Time in Freezer or Fridge 30 minutes
Servings 4 8-10 gnudi
Author misangela


  • Large stock pot
  • Large skillet
  • Half Sheet pan, lined with parchment paper and floured
  • A sauce to finish the gnudi in; I suggest my marinara sauce


  • 1 cup whole milk ricotta, drained in a coffee filter + sieve for a few minutes get whole milk ONLY
  • 1/2 cup S/R flour mix with A/P flour; you CAN use all A/P if you like
  • 1/2 cup A/P flour +/- a cup; this amount will vary, depends on your dough
  • 1/2 cup ground parmesan
  • 2 eggs one whole and one yolk lightly beaten
  • 1 Tbl garlic paste (this is found in Indian stores) OR paste 4 cloves of garlic
  • 1 lemon zest of whole lemon, about 1 Tbl juice the rest of of juice will go into the cooking water
  • dash ground nutmeg fresh if you've got it
  • 2 tsp salt I use Dixie Crystal Kosher in all my recipes
  • 2-3 Tbl fresh Basil, minced; use as much as you like Mint is excellent in this, too; I used both


  • In a large mixing bowl, add ricotta, parmesan, eggs and about half the flour mix. Stir.
  • Add garlic, nutmeg, lemon zest, herbs and 1 Tbl lemon juice to mix and stir. Add flour slowly until the dough is just firm enough to handle. It will be loose, but it should not be too wet to handle. This can take as much as another half cup of flour - if so, add A/P flour to get the dough firm enough to handle.
  • When the dough is just barely together enough to handle, put on a floured board and add flour until it is dry enough to roll into a rope of about 1" diameter. You'll have to divide the dough, it makes several ropes.
  • Roll the dough into a 1" diameter rope then cut at about 1 - 1.5" intervals. This recipe should give you about 40 gnudi. Give or take. Put the dumplings on the floured parchment paper as you cut them. This should make about a full sheet pan of dumplings.
  • Put the gnudi in the freezer for 15-30 minutes or the fridge for about half an hour to firm up.
  • While the gnudi is chilling, get a large pot of water on to boil. Bring to a fast simmer and add 1 Tbl salt and the remaining juice of the lemon.
  • Cook the gnudi in batches so as not to crowd the pot. The water should be boiling, but not rapidly. Stir the gnudi to keep it from sticking to the bottom of the pot. When they float, they are almost done. Give them a minute or two more once they float.
  • To finish gnudi, you need to have the sauce ready and warm in a skillet. Use a slotted spoon or spider to retrieve the gnudi and put directly into the sauce. Simmer in the sauce for about 5 minutes to allow gnudi to absorb the flavour.


Have the sauce of your choice ready for the gnudi. I really loved them with my marinara sauce, but any tomato or even a lemon butter sauce would be great with these. Traditionally, gnocchi (the potato version of these) is served with a brown butter sage sauce - which would work if you used basil rather than sage. 
Gnudi freeze very well. Just leave them on the sheet pan until frozen, then put in a freezer zip bag or food saver vacuum bag.