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Chicken Piccata

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chicken piccata recipeYou know how you make something a million times and then forget about it for 5 years? Yeah, that is what happened with chicken piccata. I used to make it at least once a week and then it fell out of the rotation. And that makes me sad because it is so delicious and quick. Not only that, it is incredibly versatile. Once you learn how make chicken cutlets, you can make about a thousand different variations. Chicken Parmesan. cutlets with arugula and shaved parm with a squeeze of lemon.

And kids love it. I have yet to meet a kid that doesn’t love a chicken cutlet. Okay, I can think of one, but she doesn’t like anything.

This is an easy weeknight meal, but also perfect for date night, or impressing some guests. It seems fancy, but really, it includes ingredients that you probably have at home. I serve mine with pasta that has had one quick turn in the pan sauce. Rice is also great with this. I also like to add a good helping of steamed green beans.

chicken piccata recipe2 – 4 chicken breasts, split in half
2 cups bread crumbs
2 eggs
salt and pepper
1 stick butter
4 Tablespoons olive oil
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup capers
1/4 cup parsley

chicken piccata recipeThe down side to making cutlets is that it can be a little messy, but I have learned to make the clean up easier. I take a grocery bag and cut it so that it becomes like a bowl. Sometimes, I do this with foil, even the eggs. Get everything set up and then start on the chicken.

chicken piccata recipe

Take the chicken breast and hold your hand on top of it. Slice it in half.

chicken piccata recipeLay the chicken pieces between two sheets of wax paper. And then pound it with a tenderizer or rolling pin until it is very thin.

chicken piccata recipeYou do this because it cuts the cooking time. The outside stays crispy and not burnt, and the inside cooks through.

chicken piccata recipeNow you have all 3 parts. Once you start doing this, you don’t really want to stop. So it is easier to get everything ready ahead of time. Season the eggs and breadcrumbs with salt and pepper.

chicken piccata recipeDip the chicken into the egg mixture, then completely coat in the breadcrumbs.

chicken piccata recipeI like to line a baking sheet with foil and lay the chicken breasts out. You can keep these in the fridge for a few hours until you are ready to cook them.

chicken piccata recipeHeat a saute pan over medium high heat, and melt a few tablespoons of butter and a few tablespoons of olive oil. Let this get hot, test by dropping some breadcrumbs into the pan, when it sizzles, it is ready.

chicken piccata recipeCook each side for about 3 minutes. The crust should be golden brown.

chicken piccata recipeKeep these in a very low oven, 300 degrees, while you work on the sauce.

chicken piccata recipeIdeally, you will have browned bits leftover from cooking the chicken. I burnt a piece, so I had to clean out my pan. Hopefully, you will still have some bits leftover. Heat another tablespoon of butter.

chicken piccata recipeAdd the lemon juice, chicken stock, and capers.

chicken piccata recipeBring the mixture to a boil. Add a pat of butter to mellow out the sauce. Check for seasoning. Add more salt and pepper if needed.

chicken piccata recipePour the sauce over the chicken. Serve with rice or pasta and some green vegetables.

Chicken Piccata

Chicken Piccata

Yield: serves 4

Chicken Piccata - Pan fried chicken cutlets with a lemon caper sauce. One of my favorite chicken dishes in the whole world.

Ingredients

  • 2 – 4 chicken breasts, split in half
  • 2 cups bread crumbs
  • 2 eggs
  • salt and pepper
  • 1 stick butter
  • 4 Tablespoons olive oil
  • 1/3 cup lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup capers
  • 1/4 cup parsley

Instructions

  1. Take the chicken breast and hold your hand on top of it. Slice it in half. Lay the chicken pieces between two sheets of wax paper. And then beat the crap out of it until it is very thin.
  2. Pour the breadcrumbs into a bowl and beat the eggs in a separate bowl. Season the eggs and breadcrumbs with salt and pepper. Dip the chicken into the egg mixture, then completely coat in the breadcrumbs.
  3. I like to line a baking sheet with foil and lay the chicken breasts out. You can keep these in the fridge for a few hours until you are ready to cook them.
  4. Heat a saute pan over medium high heat, and melt a few tablespoons of butter and a few tablespoons of olive oil. Let this get hot, test by dropping some breadcrumbs into the pan, when it sizzles, it is ready. Cook each side for about 3 minutes. The crust should be golden brown. Keep these in a very low oven, 300 degrees, while you work on the sauce.
  5. Add the lemon juice, chicken stock, and capers. Bring the mixture to a boil. Add a pat of butter to mellow out the sauce. Check for seasoning. Add more salt and pepper if needed.
  6. Pour the sauce over the chicken. Serve with rice or pasta and some green vegetables.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

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Sarah

Thursday 11th of September 2014

I decided to try something new last night and I'm so glad I did! This chicken piccata was fantastic! I'm a novice cook, and I find the pictures in your posts oh-so-helpful (and beautiful.) Thanks!

Laurel Wollweber

Wednesday 9th of January 2013

Bree

I just finished preparing your chicken piccata and wanted to say it was delicious. My husband (who does not look forward to chicken) said he wouldn't mind if I fixed this again! Also my son (a very good cook) loved it too.

Thank you for sharing.

bakedbree

Monday 14th of January 2013

That sounds like a stamp of approval!

sreebindu

Friday 19th of October 2012

New follower :) yumm..to die for :) xx

bakedbree

Saturday 20th of October 2012

Welcome!

Sanaa

Monday 15th of October 2012

Wow am eating this right now this put so kick into my week! I love it

Suz

Saturday 6th of October 2012

Hello Bree, Your chicken Piccata recipe is DELICIOUS! I made it earlier this week when my family came into town and it was a big hit. My three-year-old even asked for seconds...that doesn't happen every day!! I was introduced to your blog about 2 years ago through my friend Molly Winn's blog. Since then I have made countless recipes (ok, at least 30) and feel as though I've come to know you along the way. Rencently I made your Brown Sugar and Balsamic Slow Cooked Pork (I love your Slow Cooker section...such a helpful resource!) for some friends and they asked for the recipe. Without a second thought I told them that I got the recipe from a friend, and then I laughed out loud and told them that you FEEL like a friend, but we actually don't know each other. Did you know you have a "friend" in Santa Barbara?? All this to say, thank you for sharing your delicious recipes, great pictures, and the warmth from your home.

bakedbree

Monday 8th of October 2012

I feel the same way, like I know all of the people that read my blog. I am so glad that you love the recipes, and thanks for letting me know.

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