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Tender, thin chicken cutlets pan-fried to a golden brown, then bathed in a bright, zesty sauce of lemon, butter, and capers. This classic Italian-American dish is impressively quick and perfect for a weeknight dinner.
Prepare the Chicken
Dredge the Chicken
Pan-Fry the Chicken
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Tender, thin chicken cutlets pan-fried to a golden brown, then bathed in a bright, zesty sauce of lemon, butter, and capers. This classic Italian-American dish is impressively quick and perfect for a weeknight dinner.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 447.04 calories per serving with 41.67g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Create the Piccata Sauce
Combine and Serve
For a more traditional dish, use veal scaloppine instead of chicken. Thinly pounded pork cutlets also work wonderfully.
For a richer, more decadent sauce, add 2-3 tablespoons of heavy cream to the sauce along with the chicken broth.
Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend for dredging the chicken.
Omit the white wine and deglaze the pan with an equal amount of extra chicken broth plus 1 teaspoon of white wine vinegar or extra lemon juice to maintain the acidity.
Chicken breast is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Chicken is a good source of B vitamins, particularly Niacin (B3) and Pyridoxine (B6), which are crucial for converting food into energy and supporting brain health.
The fresh lemon juice provides a good dose of Vitamin C, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system.
Chicken Piccata can be part of a balanced diet. It's high in lean protein from the chicken. However, the sauce is made with a significant amount of butter, making it higher in fat and calories. To make it healthier, you can reduce the amount of butter used.
A typical serving of Chicken Piccata contains approximately 400-500 calories, depending on the size of the chicken cutlet and the amount of butter and oil used. This estimate does not include side dishes like pasta or potatoes.
It is traditionally served over angel hair pasta to soak up the delicious sauce. Other great options include creamy mashed potatoes, polenta, rice pilaf, or a side of steamed or roasted vegetables like asparagus, broccoli, or spinach.
Yes, you can. To make a non-alcoholic version, simply replace the 1/4 cup of white wine with an additional 1/4 cup of chicken broth and add 1 teaspoon of white wine vinegar or extra lemon juice to replicate the acidity.
A broken sauce usually happens if the heat is too high when you add the final butter. To prevent this, always remove the skillet from the heat before whisking in the cold butter. The residual heat is enough to melt it and create a smooth, emulsified sauce.
This dish is best served fresh for the best texture. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth if the sauce is too thick.