📝 About This Recipe
This Italian-American classic is a masterclass in balancing vibrant citrus acidity with the rich, velvety depth of a butter-emulsified sauce. Thinly pounded chicken cutlets are pan-seared until golden-crisp, then bathed in a shimmering glaze of fresh lemon juice, salty capers, and dry white wine. It is a sophisticated yet lightning-fast dish that brings the bright, breezy flavors of the Mediterranean directly to your dinner table.
🥗 Ingredients
The Chicken
- 2 large Chicken Breasts (split horizontally and pounded to 1/4 inch thickness)
- 1/2 cup All-Purpose Flour (for dredging)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Unsalted Butter (for searing)
The Citrus Sauce
- 1/3 cup Fresh Lemon Juice (from about 2 large lemons)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup Chicken Stock (low sodium)
- 3 tablespoons Nonpareil Capers (rinsed and drained)
- 4 tablespoons Cold Unsalted Butter (cut into small cubes)
- 2 cloves Garlic (minced)
- 1 small Shallot (finely minced)
Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 piece Lemon (thinly sliced into rounds for presentation)
👨🍳 Instructions
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1
Place the halved chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are an even 1/4-inch thickness. This ensures rapid, even cooking.
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2
In a shallow bowl or pie plate, whisk together the flour, salt, and freshly cracked black pepper.
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3
Dredge each chicken cutlet in the seasoned flour, shaking off any excess. The coating should be very light and translucent.
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4
Heat a large stainless steel or cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Wait until the butter foam subsides and the pan is shimmering.
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5
Working in batches to avoid crowding, place the chicken in the pan. Sear for 2-3 minutes per side until golden brown and cooked through. Remove chicken to a warm plate and tent loosely with foil.
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6
Lower the heat to medium. In the same pan, add the minced shallots and cook for 1 minute until softened, scraping up the brown bits (fond) from the bottom of the pan.
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7
Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it brown or turn bitter.
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8
Pour in the white wine to deglaze the pan. Increase heat slightly and let the wine bubble and reduce by half, about 2-3 minutes.
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9
Stir in the chicken stock, lemon juice, and capers. Bring to a simmer and let the liquid reduce by about a third to concentrate the flavors.
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10
Reduce the heat to low. Add the cold butter cubes one at a time, whisking constantly. This creates a 'beurre blanc' style emulsion that is thick, glossy, and creamy.
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11
Taste the sauce. Adjust with more salt or lemon juice if necessary. The sauce should be bright and punchy.
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12
Return the chicken cutlets and any accumulated juices to the pan. Spoon the sauce over the chicken and simmer for 1 minute just to reheat.
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13
Turn off the heat. Stir in the fresh parsley and arrange the lemon slices on top for a beautiful, aromatic finish.
💡 Chef's Tips
Use cold butter at the very end to finish the sauce; the temperature difference is key to achieving a thick, emulsified glaze rather than an oily mess. If you don't cook with alcohol, substitute the white wine with extra chicken stock and a teaspoon of white wine vinegar. Don't skip pounding the chicken; uniform thickness is the secret to keeping the meat juicy while achieving a crisp exterior. Rinse your capers before using to control the salt levels of the final dish. Always use fresh-squeezed lemon juice; bottled juice lacks the bright essential oils needed for a true Piccata.
🍽️ Serving Suggestions
Serve over a bed of al dente angel hair pasta or linguine to soak up the extra lemon-butter sauce. Pair with roasted asparagus or sautéed haricots verts for a fresh, green crunch. A crisp, chilled glass of Vermentino or Pinot Grigio beautifully complements the citrus notes. Serve with a side of crusty warm sourdough bread for mopping up every last drop of the glaze.