ISO: ISO charlie: you once posted a piccata recipe that was absolutely delicious.

[michael-in-phoenix]

I can't find it anywhere.

The cutlets were dredged in flour and eggwash and had either parmesan or romano grated into the coating.

Lemon slices in the sauce.

Do you remember it? Could you direct me to it? I'd really love to make that again.

Thanks,

Michael

 

[curious1]

Not Charlie, but I think I know that recipe. You posted it here from Epi. Francese not picatta.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=11321

 

[michael-in-phoenix]

Gosh, that's the one! How did you do that? I searched and searched.

This was part of a stack of recipes that got thrown out accidentally about a year ago.

Thanks, C1!

Michael

 

[charlie]

Glad you got it Michael---I remember long ago that I was taken to task when..

I posted this recipe from the food network.

"that's not picatta because the steps are reversed".

If it works it works.

I believe it was a David Rosengarten recipe.

 

[charlie]

wow--I just read the comments--I said the same thing

 

[marilynfl]

My "go to" pasta is charlie's wife's "I don't want no stinkin' diamonds, just puttanesca"

 

[lisainla]

I've made charlie's recipe several times, it's a keeper, no matter what it's called. smileys/bigsmile.gif

 

[deb-in-mi]

We make the Rosengarten recipe - love it!

 

[cheezz]

Well, charlie, you're nothing if not consistent smileys/smile.gif

 

[curious1]

Just luck, I'm working on purging some of my 1200 chicken recipes and the egg you mentioned bothered

me as I'd just been through a ton of picatta recipes and none used egg. So I started looking through the recipes that used egg in the breading and there was a copy of the recipe from the post I linked.