FS082 - CHICKEN PICCATA PK

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Recipe Source: BVSD
  • 100
  • 1.5
  • Serving Measure: ounces
  • Standard Yield: Scale Recipe Reset
  • Serving Description: Serving - 1.5oz cooked chicken
  • Nutrition Link: 80294
  • Food Category: Chicken
  • HACCP: POULT
  • HACCP Process Category: SameDay

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe source: Boulder Valley School District Food Services

    Raw chicken yield is 70%
    Chicken is from Boulder Natural Meats

  • Preparation Instructions:

    Brining method - 1 gallon water to 1/2 cup salt, 1 gallon brine to every 6 lbs. meat.

    Heat tilt skillet, mix flour, salt, and pepper. Dredge chicken in flour mixture.
    Pan fry chicken over moderate heat, turning as needed.
    Cook chicken to 145 degrees F and browned.
    Finish in the oven if needed.

    Slice chicken into 1/2 oz pieces.
    For sauce: In tilt skillet, add to chicken cooking oil - lemon juice, parsley, capers, and seasonings. Blend flavors. Add in chicken base and water. Bring to a boil. Scrape to get up brown bits. Reduce sauce, adjust seasonings if necessary. Reserve sauce for pasta.
    Mix sauce with pasta (recipe FS064) and serve 1.5 ounces of cooked chicken over pasta and sauce.

  • Serving Instructions:

    Reheating instructions: Place 50 servings of chicken on a sheetpan. Reheat chicken in 350 degree oven until 165 degrees.
    Serve 1.5 oz chicken over pasta and sauce.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1.5 Calories: 115.63
Dark Green: 0 Milk: 0 Sat. Fat: 11.29%
Red Orange: 0 Grains: 0 Sodium: 274.13
Legumes: 0
Starchy: 0
Other: 0
Additional: 0
FS082 - CHICKEN PICCATA PK

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