This Chicken Piccata recipe is a classic Italian dish that’s both elegant and easy to make. We’re talking tender chicken cutlets coated in crispy breadcrumbs, bathed in a bright and lemony sauce with briny capers. It’s a restaurant-quality meal that you can easily whip up in your own kitchen in just 20 minutes!
Why You’ll Love This Recipe
- Flavorful and Light: The lemony sauce is perfectly balanced with the savory chicken and briny capers, creating a dish that’s both satisfying and light.
- Quick and Easy: This recipe is ready in just 20 minutes, making it perfect for busy weeknights or when you’re short on time.
- Versatile: You can easily adapt this recipe to your dietary needs and preferences, with options for gluten-free breadcrumbs, alternative protein sources, and even an air fryer method.
Ingredients
Here’s what you’ll need to create this classic Italian dish:
- Boneless, skinless chicken breasts: We’ll pound them thin for quick cooking and even browning.
- Freshly ground black pepper: To taste.
- Egg whites (or whole eggs): Used to help the breadcrumbs adhere to the chicken.
- Seasoned whole wheat dry bread crumbs: Or gluten-free breadcrumbs for a gluten-free option.
- Olive oil spray: For cooking the chicken.
- Whipped butter: Adds richness to the sauce.
- Lemon juice: Freshly squeezed for the best flavor.
- Dry white wine: Adds depth and complexity to the sauce.
- Reduced sodium chicken broth: Creates the base of the sauce.
- Capers: Brined capers add a briny, salty bite.
- Sliced lemon: For serving.
- Chopped fresh parsley leaves: For serving.
How to Make Chicken Piccata
Step 1: Prepare the Chicken
Cut the chicken breasts into cutlets and pound them thin between two sheets of parchment paper. Season with salt and pepper.
Step 2: Bread the Chicken
Beat the egg whites with water in a shallow bowl. Place the breadcrumbs in another plate. Dip each chicken cutlet in the egg mixture, then coat it in the breadcrumbs.
Step 3: Cook the Chicken
Heat a skillet over medium heat and spray with olive oil. Cook the chicken cutlets for 2-3 minutes per side, or until cooked through. Set aside.
Step 4: Make the Sauce
In the same skillet, melt the butter over medium-high heat. Add the lemon juice, wine, chicken broth, lemon halves, salt, and pepper. Bring to a boil, then simmer until reduced by half. Discard the lemon halves and add the capers.
Step 5: Serve
Place a chicken cutlet on each plate and spoon the sauce over the top. Garnish with a slice of lemon and a sprinkle of fresh parsley.
Pro Tips for Making the Recipe
- Use a meat mallet: For evenly pounded chicken cutlets, use a meat mallet.
- Don’t overcrowd the pan: Give the chicken cutlets enough space to cook evenly.
- Adjust the sauce: If the sauce is too thick, add a splash of chicken broth or water. If it’s too thin, simmer it for a bit longer.
How to Serve Chicken Piccata
- Classic Italian: Serve with a side of pasta, like spaghetti or angel hair, tossed with a bit of olive oil and Parmesan cheese.
- Low-Carb Option: Pair with roasted vegetables or a simple salad for a lighter meal.
- Elegant Dinner Party: This dish is impressive enough for a dinner party, yet easy enough for a weeknight meal.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently on the stovetop or in the microwave.
FAQs
Can I use a different type of protein?
Yes, you can use boneless pork chops or white fish instead of chicken.
Can I use different breadcrumbs?
Absolutely! Panko breadcrumbs or regular breadcrumbs will also work well.
Can I make this recipe without wine?
Yes, you can substitute the wine with chicken broth or a non-alcoholic white wine.
Can I make this recipe in the air fryer?
Yes! Follow the air fryer instructions in the recipe notes.
There you have it! A classic and delicious recipe for Chicken Piccata that’s easy to make and perfect for any occasion. Enjoy!
PrintChicken Piccata Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-fried, Air Fryer
- Cuisine: Italian
Description
This Chicken Piccata recipe is a classic Italian dish that’s easy to make and bursting with flavor. Tender chicken cutlets are coated in crispy breadcrumbs, pan-fried to golden perfection, and then drizzled with a tangy lemon-caper sauce.
Ingredients
Produce
- 2 boneless, skinless chicken breasts (16 oz total)
- Sliced lemon (for serving)
- Chopped fresh parsley leaves (for serving)
Pantry
- Freshly ground black pepper (to taste)
- 2/3 cup seasoned whole wheat dry bread crumbs (or gluten-free bread crumbs)
- 1/4 cup dry white wine
- 1/2 cup reduced sodium chicken broth
- 1 tbsp capers
Dairy & Eggs
- 2 large egg whites (or whole eggs)
- 1 tbsp whipped butter
Other
- Olive oil spray (about 1 tbsp worth)
Instructions
- Prepare Chicken: Cut chicken breasts into 4 cutlets and pound them to ¼-inch thickness. Season with salt and pepper.
- Bread Chicken: Beat egg whites with 1 teaspoon of water in a shallow bowl. Place breadcrumbs in another plate. Dip each cutlet in egg whites, then breadcrumbs, shaking off any excess.
- Pan-Fry Chicken: Heat a large skillet over medium heat. Spray chicken cutlets with olive oil and cook for 2-3 minutes per side, until golden brown and cooked through. Set aside.
- Make Sauce: In the same skillet, melt butter over medium-high heat. Add lemon juice, wine, chicken broth, lemon halves, salt, and pepper. Bring to a boil, then simmer until reduced by half, about 2 minutes. Discard lemon halves and stir in capers.
- Serve: Place one chicken cutlet on each plate and spoon sauce over top. Garnish with a slice of lemon and fresh parsley.
Air Fryer Method:
- Preheat and Cook: Preheat air fryer to 370°F. Place breaded chicken cutlets in the air fryer basket and cook for 5-6 minutes, flipping halfway, until golden brown and cooked through.
- Make Sauce and Serve: Follow steps 4 and 5 above to make the sauce and serve the chicken.
Notes
- Variations:
- Protein: Swap chicken for boneless pork chops or white fish.
- Breadcrumbs: Use panko, regular, or seasoned breadcrumbs.
- Wine: Substitute with chicken broth or a single-serving bottle of wine. Freeze leftover wine in ice cube trays for future use.
- Butter: Use ghee, vegan butter, or oil instead.
- Eggs: Coat chicken in Dijon mustard before breading if you can’t eat eggs.
- Serve with your favorite sides, such as pasta, rice, or roasted vegetables.
- For a gluten-free version, use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 320kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
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