How to Make Chicken Piccata

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more affordable and juicier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be cheaper in bulk.

Cut chicken breasts into cutlets by dividing them in half lengthwise.

Cover chicken cutlets with plastic wrap and pound to an even thickness of about 1/4 inch using a meat mallet or small skillet.

Wash hands and clean up before breading and cooking the chicken.

Preheat a skillet over medium heat and prepare a breading station with all-purpose flour and large eggs.

Season both the flour and eggs with a pinch of salt and pepper, whisking to combine.

Coat each chicken cutlet in flour, then dip in the egg, and return to the flour for a second coating before cooking.

Add olive oil to the skillet and swirl to coat the bottom.

Carefully place the breaded chicken cutlets into the hot oil, laying them down away from you to avoid splatter.

Cook the chicken cutlets for about 3 minutes on each side until golden brown, working in batches to avoid overcrowding the pan.

Once cooked, remove the chicken from the pan and set aside, pouring off excess oil while leaving enough to coat the bottom of the pan.

Add minced shallots and lemon slices to the skillet, scraping up the browned bits from the bottom.

Cook until shallots and lemon have softened, then add chicken broth and bring to a simmer, reducing by half.

Once reduced, add butter and capers to the sauce, swirling to combine until the butter is melted and the sauce is smooth.

Taste the sauce and adjust seasoning with salt as needed, stirring to combine.

Plate the chicken cutlets on a platter, shingling them for presentation.

Spoon the sauce over the chicken, adding cooked lemon slices and capers on top, and garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens