Did you catch the season premiere of Top Chef last week? It seems that the producers are trying hard to create drama by picking contestants that are completely wacky. This guy Andrew is a loudmouth whiner drops the F bomb every chance he gets. And there is the obligatory heavily tatooed bald guy with a scowl. Don't forget the chemist chef who brings all kinds of gizmos and prefers to cook with liquid nitrogen. There are also 4 contestants from San Francisco, two of whom are a lesbian couple (Jen and Zoi). Again, drama.
Anyways, my point was that their first elimination challenge was to prepare a classic dish, two people each doing one of 8 dishes. The person who made the better classic dish was exempt from elimination. Their choices were Lasagne, Duck ala Orange, Crab Cakes, Chicken Piccata, Eggs Benedict, Steak Au Poivre, Shrimp Scampi, Souffle.
Ryan, who claims to have started cooking in a restaurant at age 11 is chosen to do the Chicken Piccata and on his shopping spree, he loses his notebook and picks up breadcrumbs and tomatoes!! He gets harped upon by the judges for making Chicken Milanese, and they are amazed that he doesn't even know how to make the Piccata. In my mind, I was like...haha haaa, even little ole me can cook up that dish. Now, if I had to do a souffle, that would be a different story!
Anyways, here is my tried and true recipe, which I got out of a magazine called "Cuisine at Home" a couple years ago. I also use their Italian meatball recipe, which I will post some other time.
4 chicken cutlets with salt and pepper, then dust with flour
2T. oil, 2-3 min per side. Remove from pan and
1/4 c. white wine and 1 clove minced garlic
1/2 cup chicken broth
2T fresh lemon juice
1 T. butter and fresh lemon slices
Chopped fresh parsley