A classic dish featuring tender chicken in a tangy, buttery lemon-caper sauce. Easy enough for a weeknight dinner yet elegant enough for entertaining. Serve with whole wheat pasta, brown rice, or roasted veggies for a meal that’s as simple as it is delicious! Pro tip: Use leftover chicken cutlets in wraps, salads, or sandwiches for a quick and flavorful lunch.
Chicken Piccata
Ingredients
For The Chicken
- 1½ pounds boneless skinless chicken breasts
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 2 eggs
- 1 cup seasoned Italian-style panko bread crumbs
- ¼ cup extra-virgin olive oil
For The Sauce
- 1 cup chicken stock
- 2 tablespoons fresh lemon juice from 1 lemon
- 3 tablespoons brined capers drained and rinsed
- 3 tablespoons unsalted butter
- Salt and pepper
- ¼ cup fresh Italian parsley chopped
Instructions
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil.
- Using a very sharp knife, slice each chicken breast in half horizontally. One at a time, place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even ¼-inch thickness. (If your chicken breasts are very small, you can skip the step of cutting them in half horizontally. I use two ¾-pound breasts to make 4 portions.) Save the bag.
- To the bag, add the flour, ¾ teaspoon salt, and ¼ teaspoon pepper; seal and shake to combine. Add the chicken to the bag; seal and shake to coat the chicken evenly. Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the breadcrumbs with ¼ teaspoon salt. Using tongs (or your hands), dip each chicken breast first in the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the breadcrumbs, turning to coat evenly.
- Heat the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook until the second side is golden, about 2 minutes more. Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce. (Note: the chicken should be almost fully cooked at this point. Don’t leave it in the oven for more than 5 minutes or it will overcook.)
- Discard any excess oil from the pan. Add the stock, lemon juice, and capers and bring to a boil, scraping up any brown bits from the pan. Gently boil for about two minutes, until slightly reduced. Off the heat, swirl in the butter, followed by the parsley. Taste and adjust seasoning with salt and pepper, if necessary. Remove the chicken from the oven and transfer to plates. Spoon the sauce over top.
Notes
Make Ahead: The chicken can be breaded and refrigerated up to 4 hours ahead of time.
Freezer-Friendly Instructions: The breaded cutlets can be frozen for up to 3 months. Freeze the chicken on the baking sheet for about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the cutlets. Defrost in the refrigerator before cooking.
Credit: Once Upon a Chef