This makes way too much sauce and the intense picatta flavor gets lost in the process. I have never had restaurant chicken picatta served over pasta, so maybe my frame of reference is off. That having been said, it was still pretty good with the following tweaks: I used three big garlic cloves and I did need to sprinkle about a tablespoon of the dredging mix to get the sauce to thicken. If I were to make it again, I would use half an onion and grate it, as one reviewer suggested. I would also cut the liquid ingredients by at least half. Or, I'm thinking I'll try the other Chicken Picatta recipe on this site, minus the giant bed of pasta.
Was this review helpful?
21 users found this review helpful
This makes way too much sauce and the intense picatta flavor gets lost in the process. I have...