La Piccata Milanese

This recipe features in these meal plans: Regional Italian.

A typical northern Italian dish. Chicken in a crispy Parmesan crust with linguine pasta and a piquant caper sauce.


  • 4 skinless chicken breast fillets
  • 2 medium lemons, juiced
  • 6 tbsp plain white flour
  • 3 free range medium eggs, beaten
  • 240g of Parmesan cheese, grated
  • 4 tbsp capers, drained
  • 4 tbsp butter
  • 3 tbsp olive oil
  • 300ml of white wine
  • 240g of linguine pasta
  • 2 tbsp parsley, chopped
  • 300ml chicken stock, prepared according to the packet instructions
  • 2 cloves of garlic, finely chopped
  • Serves: 4
  • Course: Main Course
  • Preparation time: 20 mins
  • Cooking time: 20 mins
  • Oven temp: 100c
  • Price per person: £3.83
  • Store cupboard: Cook's
  • Calories per serving: 1296
  • 5-a-day per serving: 0
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La Piccata Milanese photo

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  1. Preheat the oven. Place each chicken breast between two sheets of cling film and beat firmly with a rolling pin to flatten out to an even thickness of 1/2 cm. Remove the cling film.
  2. Season the flour with salt and pepper and use to coat the chicken. Shake off any excess flour and dip into the beaten egg to coat thoroughly, then into the grated Parmesan until covered. Pat each side of the chicken to ensure the crust is even and clings properly.
  3. Bring a pan of water to the boil and cook the linguine according to the packet instructions.
  4. Meanwhile, heat 2 tbsp olive oil in a large frying pan and fry the chicken, two at a time, over a medium heat for 2-3 minutes on each side, or until cooked through and the crust is evenly browned. Transfer the chicken to an ovenproof dish and keep warm (and crisp) in the oven whilst you prepare the sauce.
  5. Return the frying pan to the heat and add the garlic and wine. Bring to a rolling boil for 2-3 minutes, or until reduced by two-thirds. Add the chicken stock and reduce by half. Stir in the butter, capers, parsley and lemon juice. Season to taste with salt and pepper.
  6. Once the pasta is cooked, toss with 1 tbsp olive oil and season with salt and pepper. Divide the pasta between plates, top with the chicken and pour the sauce over the top.

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