Part 2 of the 5th floor throwback meal set.
Im getting closer to the creature... comen to kik its ass
We have GOT cockatrice breast meat, i know it says snake side but... its got such shapely fillets I wanna just use chicken breast. like sorry but snakes dont have breasts??? We've got harpy eggs, some other stuff, and the leftover "sauerkraut" thats actually just non-fermented cabbage salad.
So, I looked piccata up and its supposed to actually be in a lemon, caper & butter sauce? Those ingredients arent really sourced here, so what im gonna do instead is add some seasoning mixes to the egg, with dried lemon (swahili lemon pepper and thyme, lemon & bay salt) and a little splash of white wine. This should give it the slight acidic and peppery flavour.
Using a decent amount of butter for this, enough that itll probably cook dry but add a noticeable butteryness.
The fillets are dipped in the egg & seasoning mix... the fillets are a bit wet from defrosting, hopefully the egg still sticks, maybe I should have patted them dry..
And then im just patting some flour on them as well. Messy business, I probably should have used a bigger plate.
I say this every time, I probably shouldnt crowd the pan, but.... I wanna... and I pour the remaining egg mix in over the top.
The fillets are so thick, we're gonna want to cook it low and slow and try not to lose too much moisture.
Checked and they're still not done in the middle, if they come out really brown then so be it. It'll still taste good.
These are great! The seasoning has a nice lemony peppery flavour, but it doesnt really matter because the vinegary mustardy cabbage really overpowers it all, but I think it tastes really nice and goes great with chicken anyway. The chicken is cooked all the way through but still fresh and juicy. I don't really think this is a "piccata" though. It's more like... pan fried eggy chicken.
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