This recipe is very simple and very flavorful. It’s a good quick weeknight meal served with pasta or rice. The tanginess of the lemon and capers goes very well with chicken and the sauce ensures the breast cutlets are not dry. Sometimes I will double the sauce just to have enough to coat the pasta if I serve the cutlet on top of the pasta.
TIPS: I have often substituted pork loin cutlets to have Pork Piccata. Veal cutlets all will also work well. You just have to be sure to cook them through in the sauce in the third step of the recipe. Don’t skip the last step of whisking in the butter as this adds texture and thickness to the sauce. If you like a breaded chicken cutlet, you can certainly dip the cutlets in a beaten egg, then bread crumbs after you flour them, and before you fry them. If you do so, add an extra couple of Tbsp of oil to shallow fry the breaded cutlets in step 2. Then drain all of the oil off except for a Tbsp before step 3.
Chicken Piccata
Ingredients
- 4 chicken breast cutlets pounded thin (1/2 inch)
- 2 Tbsp flour
- salt and pepper
- 2 Tbsp vegetable oil
- 1/4 C dry white wine
- 1 tsp garlic minced
- 1/2 C low sodium chicken broth
- 2 Tbsp fresh squeezed lemon juice
- 1 Tbsp capers drained
- 2 Tbsp butter
- thin lemon slices and fresh parsley for garnish (optional)
Instructions
- Season cutlets with salt and pepper and dust with flour.
- Heat oil over medium high heat in a large skillet. Add chicken cutlets and sauté on one side until starts to brown, about 3 minutes. Flip and brown on the other side about 2 minutes with the pan covered. Remove to a plate and tent with foil.
- Turn heat down to medium and add wine to deglaze the pan, scraping up the bottom of the pan. Add garlic then cook, stirring, until liquid is almost gone about 2 minutes. Stir in broth, lemon juice and capers. Return chicken to the pan and cook on each side until chicken is cooked through about 3 minutes a side. Transfer cutlets to a warm plate.
- Off heat whisk butter into the sauce. Pour sauce over chicken and top with parsley and lemon slices if using.
- Enjoy!