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
Units
Scale
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
