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If I were just scoring the chicken for flavor it would get above a 4. I made the dish for dinner and then had the leftovers with some pasta the next night and the chicken was still excellent. I don’t give it a higher score for a couple of reasons.
- The first step says to preheat the oven to 375F and then marinate the chicken for 2 hours.
- The marinade alone is not enough to get the Panko crumbs to stick. Wet chicken mashed into Panko gives you a salmonella crumb spreading adventure to get it onto the pan.
- The instructions to broil the chicken at the end until golden brown results in not so much “golden” as “slightly burned in places while still very pale in others”. The Panko crumbs are not all the same height no matter how evenly you try to make it because you don’t get an even coating just using the marinade as your adhesive.
- There is no white wine sauce! This is baked, not fried, so no pan juices for tasty wine and lemon sauce.
All in all, it lacks several things to be a good chicken piccata in my book even if I liked the flavor of the marinated chicken.
Note – I thought for sure I had zucchini in the fridge but did not, so I had to pass on that portion of the recipe.
