Chicken Piccata

Bringing a Restaurant Favorite to Your Home Kitchen

Often a favorite at many Italian restaurants, Chicken Piccata is delicious, simple and so easy to prepare at home. This dish brings together three amazingly delicious and simple favorites: 1. Chicken Cutlets. 2. Lemon Caper Sauce 3. Pasta. Together they make for a delicious weeknight supper, or over-the-top dinner party main dish. You have to make this at least once. I promise it will become one of your go to meals whether entertaining friends, or simply preparing dinner for your family in between car line pickup and soccer practice.

Chicken Piccata

Ingredients:
2 skinless and boneless chicken breasts, sliced into cutlets
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 cup bread crumbs
2 large eggs
Canola oil
2 tablespoons unsalted butter
1/2 cup fresh lemon juice
3/4 cup chicken stock
1/4 cup capers, rinsed
Fresh grated Parmesan Cheese to top

Directions:
Prepare chicken breasts by slicing breasts into cutlets, or in half width wise.
Thinly sliced cutlets work best.
Season bread crumbs with salt and pepper.

Create 3 stations for preparing your cutlets.
One with flour, one with the eggs, lightly beaten, and one with the breadcrumbs.

Lightly fill the bottom of your saute pan with Canola oil and turn to medium heat.
Dredge each cutlet first in the flour, then in the egg and finally in the breadcrumbs and into the pan.
The 3 dip process creates a glue of sorts that keeps the breadcrumbs attached to your cutlets, and seals in the flavor.

Saute each cutlet until golden brown.

Remove the cutlets and place them aside.

Empty your saute pan of the oil, but leave the bits of breadcrumbs and flour left from the chicken.
Drop in the butter to the warm pan and melt gently.

Add the lemon juice, 1/2 Cup of chicken stock and the capers.

De-glaze your pan, gently scraping the bottom with a whisk to combine.
To thicken your sauce, dissolve 1 tablespoon of the left over flour from the chicken into 1/4 cup of chicken stock.

Whisk flour “Roux” into your sauce until smooth.

Return your chicken to the sauce to warm the chicken and marry the flavors.

Prepare the pasta of your choice, place one chicken cutlet and some of the sauce on top of the pasta, and gently sprinkle with freshly grated Parmesan cheese.

Enjoy. Lemons Rock.

Beth

This recipe is part of Lemon Week here on Live Pretty following a special online chat we had with Christine of Cook The Story & Katie of Katie’s Cucina.  We talked everything lemons – sharing recipes, tips, taste memories and ideas.  To view our chat click here.

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Chicken Piccata

Total Time: 40 minutes

Ingredients:

2 skinless and boneless chicken breasts, sliced into cutlets
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 cup bread crumbs
2 large eggs
Canola Oil
2 tablespoons unsalted butter
1/2 cup fresh lemon juice
3/4 cup chicken stock
1/4 cup capers, rinsed
Fresh grated Parmesan Cheese to top

Directions:

Prepare chicken breasts by slicing breasts into cutlets, or in half width wise.
Thinly sliced cutlets work best.

Season bread crumbs with salt and pepper.

Create 3 stations for preparing your cutlets.
One with flour, one with the eggs, lightly beaten, and one with the breadcrumbs.

Lightly fill the bottom of your saute pan with Canola oil and turn to medium heat.

Dredge each cutlet first in the flour, then in the egg and finally in the breadcrumbs and into the pan. The 3 dip process creates a glue of sorts that keeps the breadcrumbs attached to your cutlets, and seals in the flavor.

Saute each cutlet until golden brown.
Remove the cutlets and place them aside.

Empty your saute pan of the oil, but leave the bits of breadcrumbs and flour left from the chicken.

Drop in the butter to the warm pan and melt gently.

Add the lemon juice, 1/2 Cup of chicken stock and the capers.

De-glaze your pan, gently scraping the bottom with a whisk to combine.

To thicken your sauce, dissolve 1 Tablespoon of the left over flour from the chicken into 1/4 cup of chicken stock.

Whisk flour “Roux” into your sauce until smooth.

Return your chicken to the sauce to warm the chicken and marry the flavors.

Prepare the pasta of your choice, place one chicken cutlet and some of the sauce on top of the pasta, and gently sprinkle with freshly grated Parmesan cheese.

Elizabeth Montgomery James

After living in California for several years, Beth and her husband, Rod, relocated to Florida, to live, work, and play. They have two adorable daughters, and Beth is very involved with her children’s schools as a parent volunteer, Daisy troupe, and other community organizations such as the Junior League. Beth enjoys crafts, yoga and fitness, as well as a nice glass of Chardonnay. Beth is a graphic designer who has worked on national and international ad campaigns for top consumer brands, and now brings her talents to a variety of projects in and around Central Florida. In addition for bringing classic elegance to everything she touches, Beth has a natural talent for making everything pretty, from kids’ birthday parties to her garden.

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2 Responses to “Chicken Piccata”

  1. Katie — August 20, 2012 @ 12:32 pm (#
    1
    )

    We try to eat out less & in an effort to do so I always try making “home takeout” style dinners! Love chicken piccata!

    [Reply]

  2. Christine (Cook the Story) — August 20, 2012 @ 8:46 pm (#
    2
    )

    It’s so weird. You know, I’ve had this in restaurants before but have never made it at home. We all love capers and lemon and so I know it will be a hit. Thanks for the suggestion!

    [Reply]

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