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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 480kcal 24%
Fat 27g 41%
Saturated Fat 11g 55%
Carbohydrates 24g 8%
Fiber 1g 4%
Sugar 2g 4%
Protein 27g 54%
Cholesterol 140mg 46%
Sodium 490mg 20%

Percent Daily Values are based on a 2,000 calorie diet.

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Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce)

Name: Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup all-purpose flour (5 ounces; 140g); 3 large eggs, beaten; 2 cups panko bread crumbs (4 ounces; 115g), roughly crushed by hand if very large; 2 ounces (60g) grated Parmigiano-Reggiano cheese; 8 boneless, skinless chicken cutlets (3 or 4 ounces each), pounded to about 1/4 inch thick; Kosher salt and freshly ground black pepper; Vegetable oil, for frying; 1/2 cup dry white wine (120ml); 1 1/2 tablespoons drained capers (15g); 5 tablespoons unsalted butter (70g); 2 tablespoons fresh juice from 1 lemon (30ml); 1 1/2 tablespoons minced flat-leaf parsley

Prep 25m

Cook 35m

Total 1h

This Chicken Piccata recipe features crispy, fried chicken cutlets smothered in a tangy, lemon-butter pan sauce. Pounded thin and coated in a mixture of flour, eggs, and panko bread crumbs, the chicken is fried to perfection. The sauce, made with white wine, capers, butter, and lemon juice, adds the perfect finishing touch.