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 Time

25m

Cook Time

35m

Total Time

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.