Chicken Piccata Recipe
User Reviews
4.8
Chicken Piccata Recipe
Description
The Chicken Piccata Recipe begins by pounding chicken breasts into thin cutlets, which ensures quick and even cooking. They are seasoned with salt and pepper, then coated with egg whites and whole wheat seasoned breadcrumbs. The cutlets are cooked either air-fried or pan-fried with olive oil spray for a crisp, golden exterior and moist interior.
The sauce is prepared in the same pan by melting butter, then adding fresh lemon juice, dry white wine, chicken broth, and capers. This creates a tangy, slightly acidic sauce with a subtle depth from the wine and a salty note from the capers.
Serve the chicken topped with the sauce alongside lemon slices and chopped parsley for color and freshness. The dish pairs well with simple sides like steamed vegetables, rice, or potatoes to let the sauce shine.
Variations include swapping chicken with pork chops or white fish, or using different types of breadcrumbs like panko. For those avoiding wine, chicken broth can substitute. Butter may be replaced with ghee or oil for allergies, and dijon mustard can substitute egg as a binder for the breading.
Ingredients
- 2 chicken breast 16 oz total, boneless, skinless
- black pepper to taste, freshly ground
- 2 large egg or whole eggs, white
- 2/3 cup whole wheat dry bread crumbs or gluten-free bread crumbs, seasoned
- olive oil about 1 tbsp worth, spray form
- 1 tbsp butter whipped
- lemon juice of 1
- 1/4 cup white wine dry
- 1/2 cup chicken broth reduced sodium
- 1 tbsp capers
- lemon for serving, sliced
- parsley for serving, chopped fresh leaves
Instructions
- Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
- To cook the chicken in the air fryer, pre-heat the air fryer 370F. Cook 5 to 6 minutes, turning halfway until crisp and golden and cooked through.
- In a shallow bowl, beat the egg whites and 1 teaspoon of water together.
- Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs. Shake of any excess crumbs.
- Heat a large skillet over medium to medium-low heat.
- Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.
- Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
- For the sauce, clean the saute pan. Over medium-high heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper.
- Bring to a boil then simmer until it's reduced in half, about 2 minutes.
- Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
- Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Notes
- Chicken breasts should be pounded thin for even cooking and tender texture.
- Air fryer or pan-frying with olive oil spray both yield a golden crisp crust.
- Variations include using pork chops or white fish instead of chicken.
- Substitute panko or regular seasoned or homemade breadcrumb mixes if preferred.
- Replace wine with chicken broth if avoiding alcohol, or use single-serving wine bottles.
- Butter can be replaced with ghee, vegan butter, or oil for allergies.
- Egg binding can be replaced by mustard for those with egg restrictions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1piece of chicken | |
| Calories | 262kcal | 13% |
| Carbohydrates | 11.5g | 4% |
| Protein | 30g | 60% |
| Fat | 9.5g | 15% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 88mg | 29% |
| Sodium | 233.5mg | 10% |
| Fiber | 1.5g | 6% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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