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Chicken Piccata

Chicken Piccata

Serves 4  (but I always double it for leftovers)

For the Sauce

  • 1 cup white wine
  • 3 oz. fresh lemon juice
  • 5 Tbsp butter, cut into equal chunks
  • 1/4 cup capers
  1. Salt and pepper the chicken cutlets throughly.
  2. Combine the flour and the parmesan together in a shallow pan or dish.
  3. Lightly beat the eggs (I like to use my food processor) and place them in a separate shallow pan or dish.
  4. Tip: It’s a little tricky to do the next step and not make everything gloopy. Try not to mix the egg mixture with any of the flour mixture. I use my right hand for the egg and my left hand for the flour. One by one, dip each chicken cutlet into the egg, then remove and drop into the flour to coat the chicken cutlet. Shake excess off and remove and place on a large plate. Note: if the flour gets clumpy, throw it out and start with a fresh mixture.
  5. Heat the olive oil in a cast-iron skillet over medium heat. Pan fry each cutlet (2-3 at a time), until golden brown. Flip pieces over and do the same to the other side. Remove and place on a serving platter in the oven to keep warm while you finish pan frying the remaining chicken cutlets.
  6. When finished with the last batch of chicken, drain any excess oil from the pan. Add the wine to the pan, stirring, and reduce for 1 minute.
  7. Add the lemon juice to the pan, stir to combine, and simmer 3 minutes, until the sauce is reduced by half.
  8. Add the butter, stirring to melt. Once all the butter is combined, add the capers to the pan and stir.
  9. Remove the chicken from the warm oven. Squeeze the juice of 1 lemon over the chicken. Pour the sauce over and serve.

Tools:

18 thoughts on “Chicken Piccata

  1. Dee (@lovestochitchat) October 27, 2017 — 3:24 pm

    this looks delish! i’m planning to create this dish this weekend (fingers crossed!) and i shared your recipe with a friend! many thanks!

    1. It is so fabulous! Hope you enjoyed it as much as my family does!

  2. So, you never said… Which version was better cast iron or stainless steel? Looks heavenly, by the way!

    1. I loved the staub

  3. Hi Dearie, about to make this…I have an enamel cast iron, would that work…I have always made it just a regular skillet..but I can see the difference in your chickies 🙂

  4. Can I make it without the capers?

    1. Of course!

  5. Stacy Louise Parelman February 26, 2018 — 10:12 am

    Sorry to bother you. I am planning on making this dish during the week. I know you did this Whole30. Was there a substitute for the parmesan, or did you just leave that out?

  6. Great image, it looks delish! Can’t wait to try it.

    1. It’s one of our favorites!

  7. So I saw this on Instagram and decided to make it. It was so easy to make and it is so so so so so DELICIOUS!!!!! one thing though I did not measure my lemon juice and went to town with it so it was too much but that was my fault . The recipe was so easy to follow. 🙂

    1. I really appreciate your feedback

  8. Excellent recipe! I haven’t had picatta in years and never made it myself. This is a very easy recipe to follow.

    1. Great feedback…so glad you loved it!

  9. Sheila Sastri aka mysticfoodiecooks April 5, 2018 — 6:19 pm

    Watched the video! Not sure how I missed it. Thank so much for sharing.

    1. The videos sure are fun!

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