Our cheeses logo
Close
Chicken piccata with lemon, capers and L’Ancêtre Mozzarella

Chicken piccata with lemon, capers and L’Ancêtre Mozzarella


4 portions

Ingredients

  • 45 ml (3 tbsp.) flour
  • Salt and freshly ground pepper
  • 600 g (1-1/3 lb) chicken cutlets
  • 30 ml (2 tbsp.) butter
  • Zest and juice of a lemon
  • 30 ml (2 tbsp.) capers
  • 310 ml (1¼ cups) chicken stock
  • 60 ml (¼ cup) 35% cream
  • 210 g (7 oz) L’Ancêtre Mozzarella cheese, grated
  • 10 ml (2 tsp.) flour
  • 30 ml (2 tbsp.) fresh parsley, chopped

Preparation

Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Season the flour and flour the cutlets on both sides.
  • In a large skillet, melt the butter over medium-high heat and brown the cutlets. Set aside on a plate.
  • Proceed in two steps if the skillet is not large enough to hold all the chicken at once.
  • In the same skillet, deglaze with the lemon juice.
  • Add the zest and capers.
  • Using a wooden spoon, scrape the pan to release the meat juices.
  • Add the chicken stock and cream. Let simmer for 5 minutes.
  • Mix the L’Ancêtre Mozzarella cheese with 10 ml (2 tsp.) of flour and stir it gradually into the sauce in the skillet.
  • Return the chicken cutlets to the sauce and finish cooking them for 5 to 7 minutes.
  • Add parsley and serve with pasta and a green vegetable.

Looking for an alternative to this cheese?

You can use these cheeses for this recipe

OKA OKA

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines