Description
Chicken Piccata brings zesty lemon and tangy capers together in a classic Italian-American dish that sings with simple, elegant flavors. Tender chicken cutlets get a crispy golden coating and a luxurious sauce that makes dinner feel like a restaurant-quality treat.
Ingredients
Scale
Main Ingredients:
- 2 chicken breasts
- ½ cup all-purpose flour
Supporting Ingredients:
- 2 tablespoons olive oil
- 4 tablespoons butter
- ¼ cup lemon juice
- 2 tablespoons capers
Seasonings and Garnish:
- 2 cloves garlic
- 2 tablespoons fresh parsley
- Salt to taste
- Black pepper to taste
- Lemon slices
Instructions
- Slice 2 large chicken breasts horizontally to create 4 thin cutlets. Place between plastic wrap and pound to ¼-inch thickness using a meat mallet.
- Season chicken cutlets generously with 1 teaspoon salt and ½ teaspoon black pepper on both sides.
- Spread ½ cup all-purpose flour on a shallow plate. Coat each chicken cutlet completely, shaking off excess flour.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat at 375°F.
- Carefully place floured chicken cutlets in hot skillet. Cook for 3-4 minutes until golden brown.
- Flip chicken and cook opposite side for additional 3-4 minutes. Ensure internal temperature reaches 165°F.
- Remove chicken and transfer to a clean plate. Keep warm.
- Reduce skillet heat to medium. Add 2 minced garlic cloves and sauté for 30 seconds.
- Pour ¼ cup fresh lemon juice into skillet. Scrape browned bits from pan bottom.
- Add 2 tablespoons drained capers and remaining 2 tablespoons butter. Stir until butter melts.
- Return chicken to skillet. Spoon sauce over cutlets and simmer for 1-2 minutes.
- Sprinkle 2 tablespoons chopped parsley over dish before serving.
Notes
- Pounding chicken evenly helps ensure consistent cooking and tender meat.
- Using a mix of olive oil and butter creates a richer, more complex flavor profile for browning.
- Fresh lemon juice makes a significant difference compared to bottled – the brightness and acidity will elevate the entire dish.
- For a gluten-free version, swap all-purpose flour with almond flour or cornstarch when dredging the chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 560 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 35 g
- Saturated Fat: 9 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 145 mg