Hi. I’m william and I’m gonna make chicken picatta today and over here, I’m gonna turn on the flame and I’m gonna put in some olive oil about 2 teaspoons and I’m gonna mix it around, and then I’m gonna go over here and I’m going to pound some chicken. I’m pounding the chicken in plastic to keep the germs off the wooden table and I’m flattening this so that it cooks evenly and you can just pound it and pretend like it’s the CEO of AIG or something and well, almost like that. And so you pound this so it’s even and I’m gonna take it out, I'm going to lay it here, and I’m gonna take my eggs and I’m just gonna crack it and you can be as messy as you want because you’re not cooking with the eggs exactly and if there are any egg shells in there, you can just take them all out.
And so, I’m gonna put the chicken in the flour, I’m gonna dredge the flour off the chicken so there is no excess and then I’m just gonna mix, without mixing my eggs, I’m just gonna mix up the chicken and get my hands dirty in the eggs so that the flour helps the eggs, sticks to the chicken and then the eggs help the bread stick to the chicken.
So, I’m, going to take some butter. These is my hand and I put the olive oil in first and I heated it up and then I put it in here so that the butter does not burn and then it’s nice and hot because I an hear it sizzling. And so I’m gonna take the chicken. I’m gonna make sure all the bread crumbs are on there and I’m gonna slowly, away from me, put it into the pan.
And no, while we are waiting, I’m gonna pour some of my capers out, 2 tablespoons maybe, just put that on top and at home, we actually use my own chicken, they’re free range and we are using the same eggs that they made and we're gonna use that too. The same that we used for the bread crumbs, it’s really nice and so while this is cooking and getting it really nice and brown, I’m just gonna wait and that’s about it, and these are nice chicken.
The first time I cooked this, I actually gave my mom salmonella and she has to got o the hospital. So be sure that it’s cooked all the way through because if it is not, that could that end that way, it really can. So, that’s cooking, you just make sure it’s nice and brown and after about two minutes, yu can just flip it and when you flip it, under the fire, you just take a little nub of butter and you just slowly put it in and make sure your nice and safe and it does spit so you don’t wanna do the shirtless and you just take the butter and there is some juice that is left over from the caper, and you just use it’s gonna baste it, and with that goes is that it helps moisten the chicken and it also helps like brown the chicken and give it a nice color. So, that is cooking on the other side.
And so, you just basically tilt the plate down and you get all the butter and you just scoop it up with your spoon and it makes a nice little pool at the bottom and you just scoop it up. And so when that’s nice and drenched, you just put the chicken over and that’s not done yet. Add a little more butter. Butter is better. It just makes everything taste nice and be really careful because it is really hot and you wanna have a left to of good safety etiquette and everything away from you especially when you’re cutting because if you cut towards you, it can slip and you can injure yourself. So that’s a good thing. And so you basting it and basting it, a little more olive oil if you’d like, it depends, it just gives a nice little flavor. A little more butter and I’m just gonna keep on basting it. Wait for your butter to melt because if your butter does not melt and you baste it, you’re just gonna have a bunch of clumps of butter on your chicken and that is not really good. So after that’s done, you check the bottom, but still not done but what you can do is you take one of your knives. Chicken is very forgiving and you can just cut it and twist it and if it’s nice and white in the middle, it means it’s ready to eat and that’s about it.
So, I’m just gonna cut my lemon in half and the reason why I’m doing this so late into the cooking process is that you don’t want all the lemon to evaporate and you can see there’s a lot and keep your face away from it and so after that’s done, you just--you wait for it like to settle in and moisten into the chicken and then you an use your tong and just baste it again and that’s done. So, you just plate it and you have your chicken picatta.
Transcription by:
Scribe4you Transcription Services