Try out our Chicken Piccata recipe today! This dish features pan-fried chicken cutlets served in a fresh lemon-butter sauce.
Prep Time 25 Min | Cook Time 35 Min | Serves 4
Ingredients
- 1 cup flour
- 3 eggs, beaten
- 2 cups breadcrumbs
- 2 oz Parmesan cheese, grated
- 8 chicken cutlets
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 cup vegetable oil
- 1/2 cup dry white wine
- 1 1/2 tbsp capers, drained
- 5 tbsp unsalted butter
- 2 tbsp lemon juice
- 1 1/2 tsp minced parsley
Directions
- Start by setting three wide, shallow bowls on a work surface. Add flour to the first bowl, beaten eggs to the second, and breadcrumbs and Parmesan cheese to the third. Mix the breadcrumbs and cheese thoroughly.
- Line a baking sheet with parchment paper. Season the chicken cutlets with salt and pepper, then dredge the cutlets in flour and egg on both sides. Transfer the cutlets to the breadcrumbs mixture and coat evenly, then place them on the baking sheet.
- Fill a large skillet with 1/4 inch of vegetable oil. Heat the skillet over high heat until shimmering and just shy of smoking. Working in batches, use tongs to lower cutlets into the pan and fry for about 3 minutes per side. Transfer the fried cutlets onto a plate with paper towels.
- Drain all but one tablespoon of oil from the skillet. Add wine and bring it to a boil over medium-high heat. Add capers and butter, whisking constantly, until the butter has melted. Lower the heat to medium and continue whisking until a creamy sauce forms. Whisk in the lemon juice and parsley, season with salt and pepper, and remove from the heat.
- Arrange the cutlets on a platter and drizzle with warm butter sauce. Serve hot.
- Enjoy!