Italian Cuisine
Chicken Piccata with Lemon and Capers
Chicken Piccata is a splendid example of bright, fast-paced Italian cooking where simple pantry staples create a sophisticated restaurant-quality profile. Thin chicken cutlets are seared rapidly until golden brown, retaining their internal juiciness. The true magic lies in the velvety pan sauce: fresh lemon juice cuts through the richness of melted butter, capers inject savory and briny bursts, and dry white wine deepens the aromatics. It is the definitive option for a quick yet dazzling weeknight meal.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 10 min
- Cooking
- 10 min
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 420 kcal
- Protein
- 34 g
- Fat
- 26 g
- Carbs
- 8 g
- Fiber
- 1 g
Step by step
Method
- 01
Slice the chicken breasts horizontally to create thin cutlets
Slice the chicken breasts horizontally to create thin cutlets. Gently pound them between layers of plastic wrap to an even thickness for fast, uniform searing.
- 02
Season the chicken with salt, then dredge each cutlet in flou…
Season the chicken with salt, then dredge each cutlet in flour, shaking off any excess. This light coating locks in moisture and helps body the pan sauce later.
- 03
Heat the olive oil and half of the butter in a wide skillet o…
Heat the olive oil and half of the butter in a wide skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until lightly golden, then transfer to a warm plate.
- 04
Pour the white wine or broth into the empty skillet, scraping…
Pour the white wine or broth into the empty skillet, scraping up the browned bits from the bottom. Let it boil rapidly for 2 minutes to reduce and burn off the alcohol sharp edge.
- 05
Stir in the fresh lemon juice, drained capers, and a couple o…
Stir in the fresh lemon juice, drained capers, and a couple of thin lemon slices. Simmer the sauce for 1 minute over medium heat to unify the flavors.
- 06
Drop the heat to low, then add the remaining cold butter chun…
Drop the heat to low, then add the remaining cold butter chunks and finely chopped parsley. Swirl the pan continuously until the butter melts into a smooth, glossy emulsion.
- 07
Return the seared chicken back into the bubbling lemon sauce
Return the seared chicken back into the bubbling lemon sauce. Warm through for exactly 1 minute until the cutlets are completely glazed, then remove from heat.
Dishday
Useful advice
Cooking tip
To achieve a perfectly glossy and stable emulsion, ensure the finishing butter is ice-cold and swirl the pan continuously as it melts.
How to serve
Serve immediately, spooning the pan sauce generously over the cutlets. It pairs beautifully with a simple side of pasta or roasted green vegetables.
How to store
The seared meat can be refrigerated for a day, but the sauce is best assembled fresh before eating, as the butter emulsion will separate when cooled.
Note
If you prefer cooking without alcohol, replace the white wine with an equal amount of quality chicken broth and an extra splash of lemon juice.
