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Tender, thin chicken cutlets pan-fried to golden perfection, then smothered in a bright, tangy lemon-butter sauce with briny capers. A classic Italian-American restaurant favorite you can easily make at home in under 30 minutes.
Prepare the Chicken Cutlets (5 minutes)
Pan-Fry the Chicken (6-8 minutes)
Create the Lemon-Caper Sauce (5 minutes)
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Tender, thin chicken cutlets pan-fried to golden perfection, then smothered in a bright, tangy lemon-butter sauce with briny capers. A classic Italian-American restaurant favorite you can easily make at home in under 30 minutes.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 463.06 calories per serving with 41.58g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Finish and Serve (2 minutes)
This recipe works beautifully with thinly pounded veal cutlets (for classic Veal Piccata) or pork loin cutlets.
Substitute the all-purpose flour with a 1:1 gluten-free flour blend for dredging the chicken.
Replace the white wine with an equal amount of additional chicken broth and a teaspoon of white wine vinegar or extra lemon juice to maintain the acidity.
Add 1/4 cup of sliced mushrooms or quartered artichoke hearts to the pan along with the garlic for more texture and flavor.
Chicken breast is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
The generous amount of fresh lemon juice provides a significant dose of Vitamin C, an antioxidant that helps strengthen the immune system and protect cells from damage.
Using olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
A typical serving of this Chicken Piccata contains approximately 450-550 calories, depending on the size of the chicken cutlet and the amount of sauce.
Chicken Piccata can be part of a healthy diet. It's high in lean protein from the chicken. To make it healthier, you can use less butter and ensure you're using low-sodium chicken broth. Serving it with steamed vegetables or a side salad also boosts its nutritional value.
It is traditionally served over angel hair pasta. It also pairs wonderfully with mashed potatoes, creamy polenta, roasted asparagus, or steamed green beans to soak up the delicious sauce.
Yes, absolutely. You can substitute the 1/2 cup of white wine with an additional 1/2 cup of chicken broth and a teaspoon of white wine vinegar or extra lemon juice to replicate the tangy flavor.
The key is to turn off the heat before whisking in the final two tablespoons of cold butter. This process, called 'monter au beurre,' emulsifies the fat into the sauce, making it creamy and smooth rather than oily.
Chicken Piccata is best served immediately for the best texture, as the coating can become soft. However, you can cook the chicken ahead and store it in the fridge. Reheat it gently in the freshly made sauce just before serving.