📝 About This Recipe
This Italian-American classic is a masterclass in balancing bright acidity with rich, velvety textures. Tender chicken cutlets are dredged in seasoned flour, pan-seared to golden perfection, and bathed in a luxurious sauce of white wine, fresh lemon juice, and briny capers. It is an elegant yet remarkably quick dish that brings the sophistication of a Roman trattoria straight to your dinner table.
🥗 Ingredients
The Poultry
- 2 large Chicken Breasts (boneless, skinless, halved horizontally and pounded to 1/4-inch thickness)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Dredge
- 1/2 cup All-purpose Flour (for coating)
- 2 tablespoons Extra-virgin Olive Oil (for pan-frying)
- 1 tablespoon Unsalted Butter (for searing)
The Piccata Sauce
- 1/3 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup Chicken Stock (low-sodium preferred)
- 1/4 cup Fresh Lemon Juice (from about 1-2 lemons)
- 3 tablespoons Non-pareil Capers (drained and rinsed)
- 3 tablespoons Cold Unsalted Butter (cut into small cubes)
- 2 cloves Garlic (minced)
Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 Lemon (thinly sliced into rounds)
👨🍳 Instructions
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1
Prepare the chicken by slicing the breasts in half horizontally to create four thin cutlets. Place them between two sheets of plastic wrap and gently pound with a meat mallet to an even 1/4-inch thickness.
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2
Season both sides of the chicken cutlets generously with kosher salt and freshly cracked black pepper.
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3
Place the flour in a shallow dish. Dredge each chicken cutlet in the flour, shaking off any excess so only a very thin, translucent coating remains.
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4
In a large 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
Work in batches if necessary to avoid overcrowding. Place the chicken in the pan and cook for 3 minutes per side until golden brown and cooked through. Remove chicken to a plate and tent loosely with foil.
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6
Lower the heat to medium. If the pan looks dry, add a splash of oil. Add the minced garlic and cook for just 30-45 seconds until fragrant but not browned.
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7
Pour in the white wine and chicken stock. Use a wooden spoon to scrape up all the delicious browned bits (fond) from the bottom of the pan.
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8
Stir in the lemon juice and the rinsed capers. Bring the liquid to a simmer and let it reduce by about half, which should take 3-5 minutes.
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9
Reduce the heat to low. Whisk in the cold cubes of butter one at a time, moving the pan constantly to emulsify the butter into a silky, thickened sauce.
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10
Taste the sauce and adjust with more salt or lemon juice if needed.
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11
Return the chicken cutlets and any accumulated juices back into the skillet. Spoon the sauce over the chicken and simmer for 1 minute just to reheat.
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12
Garnish with fresh parsley and lemon slices before serving immediately while the sauce is perfectly emulsified.
💡 Chef's Tips
Always pound your chicken to an even thickness; this ensures every bite cooks at the same rate and stays juicy. Use cold butter at the very end to finish the sauce; this technique (monter au beurre) creates that signature glossy restaurant-style finish. Don't skip rinsing the capers, or the dish may become overly salty and metallic. If the sauce breaks (separates), add a teaspoon of water or stock and whisk vigorously over low heat to bring it back together. For a non-alcoholic version, swap the white wine for an equal amount of extra chicken stock with an extra squeeze of lemon.
🍽️ Serving Suggestions
Serve over a bed of buttery angel hair pasta or linguine to soak up the extra sauce. Pair with a crisp, chilled glass of Sauvignon Blanc or Pinot Grigio to complement the citrus notes. Side with roasted asparagus or sautéed garlic spinach for a light, balanced meal. A crusty piece of warm Italian bread is essential for mopping up the remaining lemon-butter sauce. For a lower-carb option, serve over zucchini noodles or cauliflower purée.