Chicken piccata hides behind a fancy name simply chicken breast cutlets, dredged in seasoned flour, browned and served with a sauce of butter, lemon juice, capers and white wine. If you buy capers in brine, make sure to drain the liquid before adding them to a recipe; and if your capers are packed in salt, give them a rinse and a soak in water for 15 minutes.
prep time 5 min cook time 15-20 min
ingredients for 4
- 600g boneless, skinless chicken breast halves or cutlets
- 30g flour
- 10 g grated Parmigiano
- 4 Tbsp butter
- 3 Tbsp extra virgin olive oil
- 100 ml white wine
- juice of half a lemon
- 3 Tbsp capers
- salt and pepper
- optional: parsley
1. Slice the chicken breasts into cutlets and pound them lightly in between parchment paper until an even thickness, about 1 cm.
2. Mix flour, Parmigiano, salt and pepper and toss the cutlets in the flour.
3. Heat oil with 2 Tbsp of butter in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until browned underneath, about 2-3 minutes. Turn over and cook on the other side for another 2 minutes. Transfer to a clean plate.
4. Now add the wine, lemon juice and the capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 2 minutes. Add the remaining butter and swirl pan while butter melts about 1 minute.
5. Return the chicken to the pan and let simmer for a minute or two.
6. Plate and serve immediately (topping with parsley).
BUON APPETITO!