Super delicious and tasty Piccata with white wine sauce, flavorful tomatoes, and mashed potatoes, plus the fact that it is effortless to make!
I have blogged about piccata before. I made an everyday piccata that does not take long and is incredibly tasty combined with mashed potatoes and wonderful sauce made on shallots, white wine, and cream. What takes longer are the tomatoes that need to be in a 100-degree oven for several hours – but it takes care of itself, and you do not have to worry about it!
2 Chicken fillets
|The breadcrumb mixture||The sauce||The tomatoes|
|1, 75 dl bread crumb (0,8 cup)||1 small shallot||Small tomatoes in different colors|
|1.5 – 2 teaspoons salt||1.5 tablespoons wheat flour||Salt|
|2 cream of pepper||2 dl white wine (0,8 )cup||Sugar|
|1 teaspoon paprika||cream 2 – 3 dl (0,8 – 1,2 cup)||Olive oil|
|1 tablespoon dried or fresh parsley||1 – 2 teaspoons contracted chicken stock||1 – 2 garlic cloves|
|0.5 – 1 teaspoon oregano||1 cube chicken bouillon|
|0.5 – 1 teaspoon basil||1 – 2 teaspoons crushed garlic|
|1 – 2 teaspoons squeezed lemon|
|1 egg||Salt to taste|
|1 – 2 Tbsp cold water||White pepper to taste|
- Start by washing and drying the tomatoes; you can use small tomatoes in different colors.
- Cut it in half and put everything in a greased baking dish.
- Add a little salt and a little sugar, and then olive oil and mix well.
- Roughly chop 1 – 2 cloves of garlic and place it in the mold.
- Put it in a 100-degree Celsius (212 Fahrenheit) oven and leave it for several hours, 3-4 hours, the longer, the better, really. It takes care of itself
- Chop the shallots finely. Melt butter in a pan and fry the onion for about 5 minutes. Add 1.5 tablespoons white flour and continue to fry until all the flour and onion have been mixed well. Add more butter if needed.
- Pour over the wine a little at a time. Mix well.
- Add a little squeezed lemon. Let it simmer for a short while.
- Add cream a little at a time until you get the desired consistency.
- Add a little salt and white pepper, mix well, taste, and correct the seasoning.
- Add the chicken stock and the bouillon cube, crumbled, mix well, and taste again. – I needed to add more squeezed lemon, but it’s really a matter of taste – the best results are achieved if you taste and correct the seasoning so that it suits your own taste buds.
- Wash and groom the chicken fillets.
- Place the fillets on a cutting board – cover with plastic wrap and beat until you get evenly thick slices.
- Mix bread crumbs with all herbs and spices.
- Whisk the egg with a little water (1 – 2 tbsp).
- Pour some flour into a bowl.
- Dip the fillets in flour and then in the egg mixture. Finally, dip the fillets in the bread crumbs.
- Heat oil in a pan and fry the fillets for about 3 minutes on each side, the internal temperature should be 72 degrees Celsius – (161,6 Fahrenheit).
Serve with mash potatoes, the wonderful tomatoes, and the white wine sauce. So delicious!