Lemon Chicken Piccata Recipe
User Reviews
4.7
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Prep Time
30 mins
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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
Description
This recipe begins by slicing chicken breasts thin and pounding them to an even thickness. The cutlets are then dredged in a seasoned flour mixture, dipped in beaten egg, and coated with finely grated Parmesan cheese for a flavorful crust. Cooking the cutlets in olive oil and butter creates a golden, crisp coating.
The pan sauce is made by deglazing with white wine and fresh lemon juice, enriched with additional butter. The acidity from lemon juice cuts through the richness of the breaded chicken. Fresh parsley and lemon slices add a fresh garnish that complements the dish visually and flavor-wise.
Italian seasoning or oregano can be used for the flour mixture, tailoring the flavor to preference. Using cling wrap while pounding prevents the chicken from tearing. Selecting a quality white wine enhances the sauce. Capers can be added for extra briny notes if desired.
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
- lemon juice of one
To Garnish
- parsley 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
- Use Italian seasoning or oregano in the flour coating to add herb flavor.
- Flatten chicken between cling wrap to avoid tearing the meat during pounding.
- Choose a decent-quality white wine like Riesling for the sauce; avoid basic cooking wines.
- Add capers to the pan before wine for an extra briny touch in the sauce if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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