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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.

seriouseats.com

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

Ingredients

Steps

Nutrition Facts

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

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts