Main Dishesculinaryhill5.0
Chicken Piccata
This Chicken Piccata features crispy panko-breaded chicken finished with a buttery lemon-caper sauce. A classic dish with a crunchy twist.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●cutting board
- ●skillet
- ●baking sheet
- ●pan
📝 Preparation Steps
1
Cover a cutting board completely with a piece of plastic wrap. Arrange chicken cutlets in a single layer on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season breasts with salt and pepper.
2
In a shallow dish, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, grated Parmesan, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.
eggs2lemon zest1 teaspoon
3
Working with one cutlet at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining cutlets (cutlets can be wrapped in plastic and refrigerated for up to ⏱️ 2 hours).
eggs2
4
Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large skillet over medium-high heat, heat vegetable oil until just smoking, about 400 degrees (this can take a few minutes). Add 2 cutlets and fry until deep golden brown and cooked through, about 3 to ⏱️ 5 minutes per side.
vegetable oil1 cup
5
Drain cutlets well on paper towel-lined plate and transfer to a plate loosely tented with aluminum foil to keep warm. Repeat with remaining 2 cutlets.
6
To make the sauce:
7
Wipe out pan with dry paper towel. On medium heat, melt 1 tablespoon butter until foaming. Add lemon juice, white wine, and reserved lemon slices. Boil over high heat until reduced by half, about 3 to ⏱️ 5 minutes.
butter3 tablespoons
8
Off heat, swirl in remaining 2 tablespoons butter and capers. Season to taste with salt and pepper. Serve chicken with sauce, lemon slices, and fresh parsley.
butter3 tablespoonscapers1 tablespoonchopped fresh parsley2 tablespoonsminced fresh parsley for garnish
Nutrition Facts
calories
616 kcal
fat Content
41 g
serving Size
1 cutlet with sauce
fiber Content
1 g
sugar Content
2 g
sodium Content
494 mg
protein Content
30 g
cholesterol Content
78 mg
carbohydrate Content
25 g
saturated Fat Content
7 g
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