Chicken Piccata

Chicken:

1. Place chicken breast on a chopping board lined with a plastic sheet.

1. Cover the chicken breast with another piece of plastic sheet.
2. Using a meat mallet, flatten the chicken breast by pounding it from the middle going outwards.
3. Remove the plastic sheets and season flattened chicken fillet with salt and pepper.
4. Sprinkle lemon juice all over and let marinate overnight or at least for 15 minutes.
5. Dredge chicken with flour on both sides, dip in egg, then coat with breadcrumbs.
6. Refrigerate until needed or freeze quickly for the coating to set. Prepare sauce.

Lemon Butter Sauce:

1. Melt the butter on low heat and do not allow to boil.
2. Add the lemon juice and season with salt and pepper. Turn off the heat and set aside.
3. Heat clarified butter in a frying pan.
4. Add breaded chicken in the pan over medium heat and pan fry until golden brown on both sides or until cooked.

Prepared Lemon Butter Sauce:

1. From the same pan lower the heat and add prepared lemon butter sauce, salt and pepper.
2. Swirl the pan without boiling the sauce. DO NOT ALLOW THE BUTTER TO BOIL!
3. Add back the chicken to coat with the sauce.
4. Transfer to serving plate and pour the sauce on top. Prepare sidings.

Sidings:

1. Cook spaghetti in salted boiling water until al dente.
2. Drain pasta and transfer to a sauté pan.
3. Add and toss the whipping cream, sour cream, salt and pepper.
4. Make sure the sauce fully coats the spaghetti and there is no left-over sauce in the pan.
5. Sprinkle grated parmesan on top of pasta.