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Lemon Piccata Chicken
5 from 48 votes

Lemon Piccata Chicken

Lemon Piccata Chicken features breaded chicken cutlets coated with a mixture of panko, Parmesan, lemon zest, and fresh parsley, baked to a crisp golden finish. The dish is accompanied by a bright sauce made from lemon juice, white wine or chicken broth, capers, and butter, delivering a tangy, savory flavor that complements the crisp crust and tender chicken inside.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4 servings
Calories: 616 kcal
Course: Main Course
Cuisine: Italian, American

Ingredients

For the chicken:
  • 16 ounces chicken breast see note 1, cutlets
  • black pepper freshly ground
  • salt 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 616

% 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.