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A skillet filled with breaded chicken cutlets topped with capers, parsley, and lemon slices. A wooden board with sliced lemons and a saucepan are in the background, with fresh parsley beside the pan.

Chicken Piccata

This Chicken Piccata recipe is the perfect quick and easy weeknight chicken dinner that packs a huge flavour punch!
Author: Nick Makrides
5 from 1 vote
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Prep 15 minutes
Cook 10 minutes
Total 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 427 kcal

Ingredients

Lemon Sauce

  • 2 tbsp unsalted butter
  • 2 garlic cloves minced
  • 1/3 cup (85 ml) chicken stock
  • 1/3 cup (85 ml) white wine see notes
  • 1/2 lemon juiced

Chicken

  • 4 (700 g) large chicken breasts
  • 2 tbsp mayonnaise
  • 1 egg
  • 1 garlic clove minced
  • Pinch of pepper
  • 1 tsp salt
  • 1 tbsp all-purpose flour
  • 2 tbsp butter
  • 1/4 cup (75 ml) vegetable oil

Crumb coating

  • 1 cup (100 g) parmesan cheese grated
  • 1 cup (150 g) all-purpose flour
  • Pinch of pepper
  • 1 tsp salt
  • 1 lemon zested
  • 3 tbsp capers see notes
  • 2 tbsp parsley chopped

Instructions
 

Lemon Sauce

  • Add the butter and garlic to a medium sized pot on medium high heat. Cook until aromatic. Then add the chicken stock, white wine and lemon juice. Allow to bubble away for a couple minutes, then take off the heat and set aside.

Chicken

  • Use a sharp knife to slice each chicken breast in half length ways. Then cover with plastic wrap and use a kitchen mallet to pound the thickest part to flatten it. This will ensure the chicken cooks evenly.
  • Add to a large mixing bowl along with the mayonnaise, egg, garlic, pepper, salt and flour. Mix until everything is well combined and the chicken is coated. Set aside in the fridge

Crumb coating

  • Add the parmesan cheese, flour, salt, pepper and lemon zest to a pie dish (or flat dish). Use a spoon or whisk to combine.
  • Use tongs to dip each chicken slice in the crumb coating to coat the chicken.
  • Place a frypan on medium heat and add 2 tbsp of butter and 1/4 cup of vegetable oil. Cook the chicken, 2-3 pieces at a time. Cook on each side for about 3 minutes, or until golden and you reach an internal temperature of 75C / 165F.
  • Once you’ve finished cooking, wipe the frypan down with paper towels, add the lemon sauce, some capers and the chicken. Serve.

Video

Notes

Storage
Chicken Piccata can be stored in an airtight container for up to three days.
White wine
If you don’t want to use or can’t use white wine, you can replace it with more chicken stock. However, just note that the alcohol in the white wine is cooked out. Nobody’s getting drunk here lol.
Capers
Capers are little berries that are usually soaked in salt or brine. I used the ones in brine.
Chicken temperature
Cooked chicken must reach an internal temperature of 75C / 165F to be safe to eat.

Nutrition

Calories:427kcal | Carbohydrates:34g | Protein:15g | Fat:25g | Saturated Fat:13g | Polyunsaturated Fat:4g | Monounsaturated Fat:7g | Trans Fat:1g | Cholesterol:92mg | Sodium:1868mg | Potassium:211mg | Fiber:3g | Sugar:2g | Vitamin A:799IU | Vitamin C:32mg | Calcium:337mg | Iron:3mg
Keyword Butter, Chicken, Lemon
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