Lemon Piccata Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
616 kcal
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Course
Main Course
Lemon Piccata Chicken
Description
This recipe uses chicken breast cutlets that are pounded thin to an even thickness before being seasoned and dredged in flour, egg, and a crumb mixture of panko breadcrumbs, grated Parmesan, fresh parsley, and lemon zest. The layering of ingredients results in a crispy and flavorful crust after baking at 200°F.
The lemon piccata sauce balances acidity and richness, combining lemon juice, dry white wine (or chicken broth), capers for briny notes, and butter for smoothness. This sauce enhances the delicate texture and flavor of the chicken cutlets.
Lemon Piccata Chicken is typically served with reserved lemon halves as garnish and can pair well with light sides such as steamed vegetables or rice. The recipe yields four cutlets with accompanying sauce, suitable for a family meal.
Leftovers can be stored in the refrigerator for up to four days, covered to maintain freshness. Using panko breadcrumbs ensures a crisp texture, and fresh lemons provide essential brightness to the dish.
Ingredients
For the chicken:
- 16 ounces chicken breast see note 1, cutlets
- salt freshly ground
- black pepper freshly ground
- 1/2 cup all-purpose flour
- 2 large egg
- 1 cup panko bread crumbs (see note 2)
- 1/4 cup Parmesan Cheese grated
- 2 tablespoons parsley chopped, fresh
- lemon from 1 lemon, about 1 teaspoon (see note 3, zest
- 1 cup vegetable oil
For the sauce:
- 3 tablespoons butter
- 1/3 cup lemon juice (from 2-3 lemons), slice and reserve lemon halves for serving (see note 3)
- 1/2 cup white wine or chicken broth (see note 4, dry
- 1 tablespoon capers (see note 5)
- parsley minced, for garnish, fresh
Instructions
- Preheat oven to 200 degrees. Line a rimmed baking sheet with foil for easy cleanup. Top with a wire rack coated with nonstick spray or olive oil.
- Cover a cutting board completely with a piece of plastic wrap. Arrange chicken cutlets in a single layer on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season breasts with salt and pepper.
- In a shallow dish, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, grated Parmesan, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.
- Working with one cutlet at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining cutlets (cutlets can be wrapped in plastic and refrigerated for up to 2 hours).
- Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large skillet over medium-high heat, heat vegetable oil until just smoking, about 400 degrees (this can take a few minutes). Add 2 cutlets and fry until deep golden brown and cooked through, about 3 to 5 minutes per side.
- Drain cutlets well on paper towel-lined plate and transfer to prepared wire rack in oven to keep warm. Repeat with remaining 2 cutlets.
To make the sauce:
- Wipe out pan with dry paper towel. On medium heat, melt 1 tablespoon butter until foaming. Add lemon juice, white wine, and reserved lemon slices. Boil over high heat until reduced by half, about 3 to 5 minutes.
- Off heat, swirl in remaining 2 tablespoons butter and capers. Season to taste with salt and pepper. Serve chicken with sauce, lemon slices, and fresh parsley.
Notes
- If chicken cutlets are unavailable, slice whole chicken breasts horizontally to create even, thin pieces.
- Panko breadcrumbs contribute to a crispier breading than traditional breadcrumbs; freshly ground breadcrumbs can be used as a substitute.
- Zest lemons before juicing to maximize flavor; typical lemons yield about 2 tablespoons of juice each.
- Dry white wines like Pinot Grigio or Sauvignon Blanc suit the sauce best; chicken broth is an acceptable alternative.
- Pickled capers add characteristic briny flavor that distinguishes this sauce.
- Store leftover chicken covered in the refrigerator for up to four days to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Serving | 1 cutlet with sauce | |
| Calories | 616kcal | 31% |
| Carbohydrates | 25g | 8% |
| Protein | 30g | 60% |
| Fat | 41g | 63% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 78mg | 26% |
| Sodium | 494mg | 21% |
| Potassium | 508mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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