I absolutely adore capers! And growing up I don’t think I’ve ever had chicken piccata… So, why not try it out now? And vegan, EVEN BETTER!
This recipe is one serving:
2 chicken cutlets (Gardein)
1/8 cup soy milk (unflavored)
1/8 cup whole wheat flower
1 teaspoon dried parsley
3 tablespoons butter (Earth Balance)
Zest of 1 lemon
Juice of half a lemon
1/2 cup dry white wine
2 tablespoons capers
1 tablespoon fresh parsley
Pour milk into a dish.
Mix flour, dried parsley, salt and pepper into a second dish.
Dip chicken into milk and dredge in flour mixture.
Melt butter in a sauté pan and sautéed chicken until browned on both sides.
Remove chicken and add lemon zest, juice and wine.
Reduce and thicken. Whisk in flour if needed and add capers.
Pout over chicken and voila!
Salt and pepper to taste and top with fresh parsley!
—this was a bit too lemony for me, do next time I’ll add less lemon juice, if any at all.
Serve with veggies, rice or macaroni!
Overall a success and I’ll definelty make it again!
Peace, Love, Vegan