Lemon Chicken Piccata Recipe
User Reviews
4.7
105 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
174 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Chicken Piccata Recipe
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Parmesan coated Chicken Piccata Milanese served with a lemon sauce and without capers. This is a one-pan meal.
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Ingredients
For the Chicken
- 3 Pieces chicken breast
- ⅓ Cup all-purpose flour
- ½ Teaspoon salt
- ½ Teaspoon Black Pepper Ground
- 1 Teaspoon Italian seasoning or Oregano (*see Notes)
- 1 egg
- 1 Cup parmesan packed, grated fine
- 1 Tablespoon olive oil
- 2-3 Tablespoon butter
For the Sauce
- 1 Tablespoon butter
- ½ Cup white wine *see Notes
- Juice of one lemon
To Garnish
- parsley fresh fresh
- lemon slices
Instructions
For the Chicken
- Prepare your chicken breast by cutting each breast into two slices lengthwise.
- Place cling wrap on your chicken cutlets and flatten with a meat mallet. *see Notes
- Get 3 shallow plates or containers. In the first plate, combine all-purpose flour, salt, black pepper, and Italian seasoning or oregano.
- Break an egg into the second plate and whisk quickly with a fork.
- Place grated Parmesan cheese into the third plate/container.
- Drag each chicken cutlet through the flour first so that it's completely coated. Then take it through the egg and coat it at last with the Parmesan.
- Place coated chicken pieces into a dish. They shouldn't touch.
- Heat up the skillet and add the olive oil and one tablespoon of butter. Wait for it to get hot.
- When the oil is hot enough (but not smoking) place chicken slices into the pan. Don't overcrowd, I add about 2–3 slices at once.
- Flip and cook chicken slices golden on all slides. Add and use remaining butter as needed. Take out from the pan and keep aside.
For the Sauce
- Keep the pan hot over a slow heat setting.
- Place a tablespoon of butter into the pan and wait for it to melt.
- Pour white wine into the pan and mix with a spatula over a medium heat setting.
- Continue to add in lemon juice and take down the heat setting. Combine well and take from the heat.
To Garnish
- Place the Chicken back into the pan with the sauce.
- Garnish with fresh parsley and freshly cut lemon slices.
- Serve up still hot.
Notes
- You can use Italian seasoning or oregano if you don't have Italian seasoning. It's more flavorful with the former.
- Cling wrap helps in avoiding that the meat being ripped off during the flattening process.
- Use a white wine of your choice. I used a decent Riesling. Wine labeled as cooking wine is not always up to the quality for a sophisticated dish like this.
- You can season your sauce with capers too. Just add them to your pan before you pour in the white wine.
Nutrition Information
Show Details
Calories
174kcal
(9%)
Carbohydrates
6g
(2%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
54mg
(18%)
Sodium
522mg
(22%)
Potassium
33mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
345IU
(7%)
Calcium
207mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 522mg | 22% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 345IU | 7% |
| Calcium | 207mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
105 reviews
Excellent
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