Description
Chicken Piccata delivers a zesty Italian classic that makes your dinner table sparkle with tangy, lemony goodness. Tender chicken cutlets dance with a bright sauce that brings restaurant-quality flavor straight to your kitchen.
Ingredients
Scale
Protein:
- 4 chicken breast halves
Coating:
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Liquid and Binding Ingredients:
- 2 large eggs
- ½ cup milk
- Vegetable oil
- ¼ cup pan drippings or butter
- ¼ cup all-purpose flour
- 2 cups milk
- Salt
- Pepper
Instructions
- Tenderize your chicken breasts to ¼-inch thickness using a meat mallet. Pound firmly and evenly to ensure consistent cooking.
- Combine ⅓ cup flour, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder in a shallow dish.
- Whisk 2 large eggs and ½ cup milk in a separate bowl. Dip each chicken breast into the egg mixture, then coat thoroughly in the seasoned flour mixture.
- Heat ¼ inch vegetable oil in a large skillet to 375°F. Carefully place floured chicken into hot oil and fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet and set aside on a paper towel-lined plate to drain excess oil.
- In the same skillet, add chicken broth and freshly squeezed lemon juice. Scrape up any browned bits from the pan while liquid simmers.
- Stir in 2 tablespoons capers and reduce sauce for 2 minutes over medium heat until slightly thickened.
- Return chicken to skillet, coating each piece with the lemon caper sauce. Warm for an additional 1-2 minutes.
- Transfer chicken to serving plates and drizzle with extra sauce. Garnish with fresh chopped parsley and lemon wedges.
Notes
- Use a meat mallet or rolling pin to flatten chicken breasts evenly, ensuring consistent cooking and tender texture.
- Season the flour mixture generously with spices to create a flavorful, crispy coating that adds depth to the chicken.
- Pat chicken dry before dredging to help the flour mixture adhere better and create a crispier exterior when frying.
- For a lighter version, try baking the chicken or using a non-stick pan with less oil to reduce calories while maintaining the classic flavor profile.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg