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Chicken Piccata

A delightful version of the classic Italian dish, Chicken Piccata, featuring tender chicken cutlets in a bright lemon and caper sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces split boneless, skinless chicken breasts (1 whole chicken breast) Aim for high-quality, organic chicken.
  • Kosher salt and freshly ground black pepper (to taste) Essential for enhancing flavors.
  • 1/2 cup all-purpose flour Use unbleached flour for best results.
  • 1 piece extra-large egg Room temperature eggs will coat better.
  • 1/2 tablespoon water To lighten the egg wash.
  • 3/4 cup seasoned dry breadcrumbs Panko breadcrumbs are preferred for extra crunch.
  • 1 tablespoon olive oil (for cooking) Extra virgin olive oil works best.
  • 3 tablespoons unsalted butter (room temperature, divided) Use quality butter for rich taste.
  • 1/3 cup freshly squeezed lemon juice (from 2 lemons) Fresh juice is a must.
  • 1/2 cup dry white wine A splash of Sauvignon Blanc is great here.
  • 1/2 cup lemon halves reserved For added flavor in the sauce.
  • 1/2 cup lemon slices (for serving) For garnish.
  • 1/4 cup chopped fresh parsley (for serving) Adds beautiful color.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. Using a mallet, pound chicken breasts between two sheets of parchment or plastic wrap until they’re about 1/4-inch thick. Season both sides with kosher salt and freshly ground black pepper.
  3. Set up dredging stations: Mix flour with 1/2 teaspoon salt and 1/4 teaspoon pepper on one plate, beat the egg with 1/2 tablespoon of water on another, and place seasoned breadcrumbs on a third plate.
  4. Take each pounded chicken piece and coat it in flour, dip it in the egg, and then coat it in breadcrumbs.
Cooking
  1. Heat 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Cook the chicken cutlets for about 2 minutes per side until they’re golden brown.
  2. Transfer the chicken to the prepared sheet pan and bake for 5–10 minutes, until cooked through.
Making the Sauce
  1. Wipe the pan clean and melt 1 tablespoon of butter over medium heat. Add lemon juice, white wine, lemon halves, a pinch of salt, and pepper.
  2. Bring to a boil and reduce for 2 minutes. Off the heat, swirl in the remaining 2 tablespoons of butter until melted.
Serving
  1. Plate the crispy chicken cutlets, spoon the sauce on top, and garnish with fresh lemon slices and chopped parsley.

Notes

Keep an eye on the chicken while it bakes. You can prep the chicken and sauce ahead of time for optimal efficiency.