Cooking With Chef Chris: A No Salt Series

This month, I made an Italian staple with a New Age twist! Simple, elegant, and delicious! Easy to make, and you can switch out the rice for your favorite pasta. Well, let’s get to it!

Lemon Pepper Chicken Picatta over Black Rice

Ingredients

2 cups black rice

2 whole lemons (zested/sliced)

1 cup lemon juice 

1 pack of fresh chicken

1 jar of capers

1 stick of unsalted butter or plant-based

1 bundle of Italian parsley (chopped)

2 cups of flour

4 cups of cooking oil

5 eggs

Pepper

How To Make

Start by placing your flour into a container and season it with pepper. Crack your eggs into another container and season with some pepper. Now place your chicken inside a large Ziploc bag or under some plastic wrap. If your chicken is too thick, feel free to butterfly and separate into small cutlets. Using a small mallet, rolling pin, or wine bottle, smash your chicken gently until ⅜ inch thick. Place off to the side.

Once everything is ready. Have a pan with enough oil to cover your cutlets inside and the temperature at medium-medium high. Once the oil is hot. Place your chicken cutlets into your flour, then dip them into your eggs, and one last time into your flour. This time, press the flour onto the cutlets. Place into your oil and cook until golden brown. Start your rice after this.

Have a plate with a paper towel off to the side. This is for your cooked cutlets. I have lemons sliced at this moment and place them between the cutlets that are cooked.

Once everything is cooked, get rid of the used oil, but keep the pan. Toss half of your butter into the pan at a medium heat. Put as many cutlets as you can into the pan. Keeping them flat. Put your capers, half of your parsley, ½ of the lemon juice, and some pepper, then just let this simmer in your butter pan. Cook for 8-10 minutes low and slow.  Make sure to flip your cutlets and lemon slices. Do not cook the lemon slices for too long, as they will make the dish bitter.

Once your rice is finished, mix in some lemon juice and add a little of your lemon zest on top of your rice. Top with a few of your chicken cutlets. Make sure to place your lemon slices onto it as well, and get some of your butter sauce too! Sprinkle some lemon zest and parsley, then you’re done! There you have it!

I hope you all enjoyed this article as I have enjoyed creating it for you!