It can be prepared in 20 minutes or less and is so easy and delicious it should be part of every home cook’s repertoire.
It’s perfect for a quick midweek meal in fact.
Chicken Piccata Dish: How to make
To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open.
If the breast pieces you are working with are large, you may want to cut them each into two pieces.
If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
Specifically, mix together the flour, salt, pepper, and grated Parmesan.
Then rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
Heat olive oil and 2 tablespoons of the butter in a large skillet on medium-high heat.
Then add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side.
Remove the chicken from the pan then reserve to a plate.
Cook the other breasts, in the same manner, remove from pan.
Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
Whisk in the remaining 2 tablespoons of butter.
Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped