Description
This Chicken Piccata recipe features tender, thinly pounded chicken breasts coated in a crispy parmesan and flour mixture, then pan-fried to golden perfection. The dish is finished with a tangy and buttery lemon-caper sauce that’s brightened with fresh parsley, making it a classic Italian-American favorite that’s quick and easy to prepare.
Ingredients
Scale
Chicken
- 450g / 16oz chicken breast (2 large pieces), skinless boneless
- 1/2 tbsp olive oil (for drizzling on chicken)
Coating
- 4 tbsp flour (substitute with cornflour/cornstarch for gluten-free)
- 2 1/2 tbsp parmesan, finely grated
- 1/2 tsp salt
- 1/4 tsp pepper
Cooking Fat
- 2 1/2 tbsp olive oil
- 1 tbsp / 15g unsalted butter
Sauce
- 2 tbsp / 30g unsalted butter, cut into 1.5cm / 1/2″ cubes
- 2/3 cup dry white wine
- 2 tbsp fresh lemon juice
- 3 tbsp capers in brine, drained
- 1 1/2 tsp parsley, finely chopped, plus more for garnish
Instructions
- Prepare the Chicken: Cut each chicken breast into 3 pieces. Sandwich the pieces between two sheets of cling wrap or paper and gently pound with a meat mallet or rolling pin until they are about 1/2 cm (0.2 inches) thick for even cooking.
- Oil the Chicken: Drizzle 1/2 tablespoon of olive oil over the chicken pieces and spread evenly with your fingers on both sides to coat lightly.
- Coat the Chicken: In a shallow dish, mix together the flour, finely grated parmesan, salt, and pepper. Press each piece of chicken into this mixture to coat both sides well, then gently shake off any excess.
- Cook the Chicken: Heat 2 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 tablespoon unsalted butter and let it melt. Place 3 pieces of chicken in the skillet and cook for 3 to 4 minutes until golden brown on one side. Flip and cook for an additional 1 minute on the other side. Remove the cooked chicken to a plate and repeat with the remaining pieces.
- Prepare the Sauce Pan: Pour out and discard the excess fat from the skillet, then wipe it quickly with paper towels. There’s no need for thorough cleaning as the leftover flavors add depth.
- Reduce the Wine: Return the skillet to medium-high heat and add the dry white wine. Let it simmer rapidly until it reduces by half, which should take about 3 minutes.
- Finish the Sauce: Stir in the fresh lemon juice and simmer for 1 minute. Reduce heat to low and add the cubed unsalted butter. Swirl the pan gently to melt the butter without letting it foam. The sauce should become glossy, translucent, and slightly thickened.
- Add Capers and Parsley: Stir in the drained capers and finely chopped parsley. Taste and adjust seasoning if needed.
- Serve: Plate the cooked chicken pieces and spoon the lemon-caper sauce over them. Garnish with extra parsley if desired and serve immediately.
Notes
- For gluten-free option, substitute all-purpose flour with cornflour/cornstarch.
- Freshly grated parmesan enhances the crust texture and flavor better than pre-grated varieties.
- A dry white wine such as Sauvignon Blanc or Pinot Grigio works best for the sauce.
- Drain the capers well to avoid excess saltiness in the sauce.
- Do not overcook the chicken; it should remain juicy and tender with a crispy coating.
- Use fresh lemon juice for the best bright and vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Piccata, Lemon Chicken, Capers, Parmesan Crust, Italian Chicken, Pan-Fried Chicken, Easy Dinner
