If you are looking for a delicious and easy-to-make dinner, Ina Garten's chicken piccata is a perfect choice! It includes boneless skinless chicken breast that is pounded thin and breaded and cooked until golden. Then, lemon juice, wine, and parsley are added to make a flavorful sauce.
I love serving chicken piccata with steamed or roasted broccoli or a saute of seasonal vegetables. If you want to serve with pasta, cook your pasta as directed and simply toss the pasta with olive oil, lemon, salt, pepper and Parmesan cheese.
Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown.
Taste and season with salt and pepper, if needed.. Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste. Serve the pasta on plates topped with the veal.