Spicing the flour mixture has two advantages. It is easier, and it allows you to premix, so there is a more even layer of spicing. Chicken stock is good - but I like the wine flavors even more.
The shallots/onions would be pre-cooked, just to flavor the oil. They have to come out so they won't burn.
Slicing and putting in the lemon is good - either way you want the lemon oil in the zest to come out. Putting the rounds in will do that, although not as much. The juice's flavor evaporates and can diminish. That's why I suggested adding the juice at the last minute.
An egg layer makes the covering stick, and is a bit crunchier. The classic forms are either egg-wash plus flour, or for a bread crumb crust (which is not really piccata) flour, then egg wash, then bread crumbs.
Yes, I hack in the kitchen. Things get strange. :-)
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Spicing the flour mixture has two advantages. It is easier, and it allows you to premix, so there is a more even layer of spicing. Chicken stock is good - but I like the wine flavors even more.
The shallots/onions would be pre-cooked, just to flavor the oil. They have to come out so they won't burn.
Slicing and putting in the lemon is good - either way you want the lemon oil in the zest to come out. Putting the rounds in will do that, although not as much. The juice's flavor evaporates and can diminish. That's why I suggested adding the juice at the last minute.
An egg layer makes the covering stick, and is a bit crunchier. The classic forms are either egg-wash plus flour, or for a bread crumb crust (which is not really piccata) flour, then egg wash, then bread crumbs.
Yes, I hack in the kitchen. Things get strange. :-)