North Dakota Adult Nutrition

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Chicken Piccata

Brooke Wojdynski

Cook Time: 12 Min.

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Cook Cook Temp.: 350°F

Nutritional Content

Allergens: Chicken; AllergenEggs; AllergenWheat; AllergenSoy; AllergenMilk

Calories: 290 Kcal

Carbohydrates: 3 g

Protein: 22 g

Total Fat: 21 g

Calcium: 30 mg

Sodium: 150 mg

Ingredients

10 Servings

  • 2 lb 10 Oz Chicken, Breast Bnls Sknls Large

  • 1/2 Cup Egg, Liquid

  • 1 Oz Flour, All Purpose

  • 1/4 tsp Salt, Iodized

  • 1/4 tsp Pepper, Black Ground

  • 1 Tbsp 2 tsp Cheese, Parmesan Grated

  • 2 tsp Parsley, Fresh

  • 3/4 Cup Oil, Vegetable

25 Servings

  • 6 lb 8 Oz Chicken, Breast Bnls Sknls Large

  • 1 1/3 Cup Egg, Liquid

  • 2 Oz Flour, All Purpose

  • 3/4 tsp Salt, Iodized

  • 3/4 tsp Pepper, Black Ground

  • 1/4 Cup Cheese, Parmesan Grated

  • 2 Tbsp Parsley, Fresh

  • 2 Cup Oil, Vegetable

50 Servings

  • 13 lb Chicken, Breast Bnls Sknls Large

  • 2 3/4 Cup Egg, Liquid

  • 4 Oz Flour, All Purpose

  • 1 1/2 tsp Salt, Iodized

  • 1 1/2 tsp Pepper, Black Ground

  • 1/2 Cup Cheese, Parmesan Grated

  • 1/4 Cup Parsley, Fresh

  • 1 Qt Oil, Vegetable

100 Servings

  • 26 lb Chicken, Breast Bnls Sknls Large

  • 1 1/2 Qt Egg, Liquid

  • 8 Oz Flour, All Purpose

  • 1 Tbsp Salt, Iodized

  • 1 Tbsp Pepper, Black Ground

  • 1 Cup Cheese, Parmesan Grated

  • 1/2 Cup Parsley, Fresh

  • 2 Qt Oil, Vegetable

Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Pound chicken until thin. Dip chicken in eggs.

  3. Combine flour, salt, pepper, parmesan, and parsley; blend well. Dredge chicken in flour mixture.

  4. Pan-fry chicken in oil on each side for 1 minute or until lightly golden brown. Layer chicken in pan(s) lined with cooking spray. Bake at 350F/177C for 10-12 mins or until internal temp is reached.

  5. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

  6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

  7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

  9. Discard unused product.



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