Description
Lemon Chicken Piccata
Ingredients
For the Chicken:
2 large chicken breasts (halved lengthwise into cutlets)
1/2 cup all-purpose flour (for dredging)
1/2 tsp garlic powder
Salt and pepper to taste
1 large egg (beaten)
1 cup panko breadcrumbs
2 tbsp olive oil
For the Lemon Sauce:
2 tbsp butter
1 cup chicken broth
1/4 cup fresh lemon juice
1/4 cup dry white wine (optional)
2 tbsp capers (rinsed and drained)
Fresh parsley (chopped, for garnish)
Lemon slices (for garnish)
Directions
Prepare the Chicken: Season the chicken cutlets with garlic powder, salt, and pepper. Dredge each cutlet in flour, dip in beaten egg, and coat with panko breadcrumbs.
Cook the Chicken: Heat olive oil in a skillet over medium heat. Cook the breaded chicken cutlets for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
Make the Lemon Sauce: In the same skillet, melt butter over medium heat. Stir in chicken broth, lemon juice, and white wine (if using). Simmer for 5 minutes. Add capers and cook for an additional 2 minutes.
Combine: Return the chicken to the skillet and spoon the lemon sauce over the top. Cook for another 2-3 minutes to absorb the flavors.
Serve: Plate the chicken and drizzle with the sauce. Garnish with fresh parsley and lemon slices. Pair with pasta, rice, or roasted vegetables for a complete meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 380 kcal per serving
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Step-by-Step Guide
1. Prep the Chicken: Place chicken breasts on a cutting board. Using a sharp knife held parallel to the board, carefully slice each breast in half horizontally to create thin cutlets. This ensures even cooking.
2. Set Up Your Dredging Station: Use three shallow dishes. In the first, mix flour, garlic powder, salt, and pepper. Place the beaten egg in the second. Add panko breadcrumbs to the third.
3. Bread the Chicken: Working one at a time, press a cutlet into the flour, shaking off excess. Dip fully into the egg, letting excess drip off. Finally, press firmly into the panko to ensure an even, crispy coating.
4. Pan-Fry to Perfection: Heat oil in a large skillet over medium heat. To test, a breadcrumb should sizzle gently. Cook chicken in batches to avoid crowding, 4-5 minutes per side, until golden and internal temperature reaches 165°F.
5. Build the Sauce: After removing chicken, add butter to the same skillet. Once melted, pour in broth, lemon juice, and wine. Use a whisk to scrape up the flavorful browned bits (fond) from the pan bottom. Simmer to reduce slightly.
6. Finish and Serve: Stir capers into the sauce. Return all chicken to the skillet, spooning sauce over it. Warm through for 2-3 minutes before garnishing and serving immediately.
Serving Suggestions
This dish pairs beautifully with sides that soak up the tangy sauce. Serve over a bed of angel hair pasta, creamy mashed potatoes, or fluffy white rice. For a lighter option, roasted asparagus, garlic sautéed spinach, or a simple arugula salad make excellent accompaniments. A glass of the same dry white wine used in the sauce completes the meal.
How-to Summary
Butterfly chicken breasts into cutlets, then bread them using a standard flour, egg, and panko dredge. Pan-fry until golden and cooked through. In the same pan, create a simple, bright sauce with butter, chicken broth, lemon juice, and capers. Return chicken to the pan to warm and combine with the sauce before serving.
Frequently Asked Questions
Can I make this without wine? Absolutely. Simply omit it and use an additional 1/4 cup of chicken broth. The flavor will still be excellent.
What can I use instead of panko? Regular breadcrumbs or even crushed plain crackers will work, but panko provides a superior, lighter crunch.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a covered skillet with a splash of broth to prevent drying out. Avoid the microwave, which will make the breading soggy.
Is the sauce supposed to be thick? No, it’s a light, brothy sauce. For a thicker consistency, mix 1 tsp of cornstarch with 1 tbsp of cold water and whisk it into the simmering sauce.
Can I use chicken thighs? Yes, boneless, skinless thighs are a great option. They may require a slightly longer cooking time—ensure the internal temperature reaches 165°F.
Common Mistakes to Avoid
- Crowding the Pan: Frying too many cutlets at once steams them, resulting in soggy breading. Cook in batches.
- Overcooking the Chicken: Use a meat thermometer. Cooking past 165°F will yield dry, tough chicken.
- Skipping the Fond: Not deglazing the pan after frying misses the deep, savory flavor from the browned bits.
- Using Bottled Lemon Juice: Fresh lemon juice is non-negotiable for the bright, authentic flavor of piccata.
Conclusion
Lemon Chicken Piccata is a restaurant-quality dish that is deceptively simple to master at home. The combination of crispy, golden chicken and a vibrant, tangy lemon-caper sauce creates a perfect balance of texture and flavor. By following this guide and avoiding common pitfalls, you can prepare a stunning, flavorful meal that’s sure to impress any dinner guest, all in about 30 minutes. It’s a timeless recipe that proves elegant food doesn’t have to be complicated.