Chicken Piccata with Zesty Lemon & Capers (Print Version)
Tender chicken cutlets pan-seared and bathed in a bright, tangy lemon-caper sauce. This classic Italian-American dish is quick, elegant, and full of flavor.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ Golden Chicken Cutlets
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
1/2 cup all-purpose flour
03 -
1/2 tsp salt
04 -
1/4 tsp black pepper
05 -
2 large eggs
06 -
1/4 cup grated Parmesan cheese
→ Zesty Caper Sauce
07 -
1/2 cup low-sodium chicken broth
08 -
1/4 cup fresh lemon juice
09 -
2 tbsp capers, drained
10 -
1 tbsp unsalted butter
→ Aromatic Enhancers & Finishing Touches
11 -
3 tbsp olive oil
12 -
2 cloves garlic, minced
13 -
1/4 cup fresh parsley, chopped, for garnish
14 -
Salt and pepper to taste
# Instructions:
01 -
Pound 1 1/2 lbs boneless, skinless chicken breasts (Golden Chicken Cutlets) to 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. This ensures even cooking for your Classic Chicken Piccata with Lemon & Capers.
02 -
In one shallow dish, place 1/2 cup all-purpose flour (Golden Chicken Cutlets). In a second dish, whisk 2 large eggs (Golden Chicken Cutlets). In a third, mix 1/4 cup grated Parmesan cheese (Golden Chicken Cutlets). This station is crucial for perfectly coated chicken.
03 -
Dip each chicken cutlet first in the flour, shaking off any excess. Then, coat thoroughly in the whisked eggs, letting excess drip. Finally, press into the Parmesan cheese, ensuring full coverage on both sides.
04 -
Heat 3 tbsp olive oil (Aromatic Enhancers & Finishing Touches) in a large skillet over medium-high heat. Cook chicken in batches for 3-4 minutes per side, until golden brown and cooked through. Set cooked chicken aside on a plate.
05 -
Add 2 cloves minced garlic (Aromatic Enhancers & Finishing Touches) to the skillet; sauté for 30 seconds. Deglaze with 1/2 cup low-sodium chicken broth (Zesty Caper Sauce) and 1/4 cup fresh lemon juice (Zesty Caper Sauce). Stir in 2 tbsp drained capers (Zesty Caper Sauce) and 1 tbsp unsalted butter (Zesty Caper Sauce). Simmer for 2 minutes, allowing the sauce to slightly reduce. This forms the heart of your Classic Chicken Piccata with Lemon & Capers.
06 -
Return the cooked chicken to the skillet, turning to coat each piece in the zesty caper sauce. Season with salt and pepper to taste (Aromatic Enhancers & Finishing Touches). Garnish generously with 1/4 cup fresh chopped parsley (Aromatic Enhancers & Finishing Touches). Serve immediately for the best Classic Chicken Piccata with Lemon & Capers experience.
# Notes:
01 -
For extra tender chicken, pound the breasts between two sheets of plastic wrap. This prevents tearing and keeps your workspace clean.
02 -
If you prefer a thicker sauce, you can whisk 1/2 tsp of cornstarch into the chicken broth before adding it to the pan.
03 -
Classic Chicken Piccata pairs wonderfully with angel hair pasta, mashed potatoes, or a simple side of steamed asparagus or green beans to soak up that delicious sauce.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.
# Tools You'll Need:
01 -
Cutting board
02 -
Chef's knife
03 -
Shallow dishes
04 -
Large skillet
05 -
Tongs
06 -
Whisk
07 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 527 kcal
Total Fat: 23 g
Total Carbohydrate: 14 g
Protein: 60 g