Description
This Chicken Piccata recipe offers a deliciously tangy and savory Italian-inspired dish featuring tender chicken cutlets lightly breaded and cooked to golden perfection. The chicken is topped with a bright lemon-caper sauce, complemented by fresh parsley, making it a quick and elegant meal perfect for weeknights or entertaining guests.
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts (16 oz total)
- Freshly ground black pepper (to taste)
- Salt (to taste)
- 2/3 cup seasoned whole wheat dry bread crumbs (or gluten-free bread crumbs)
- 2 large egg whites (or whole eggs)
- Olive oil spray (about 1 tbsp worth)
Sauce
- 1 tbsp whipped butter
- 1/4 cup dry white wine
- 1/2 cup reduced sodium chicken broth
- 1 tbsp capers
- Sliced lemon (for serving and sauce)
- Chopped fresh parsley leaves (for serving)
Instructions
- Prepare Chicken: Cut chicken breasts into 4 equal cutlets and gently pound each to ¼-inch thickness to ensure even cooking. Season both sides with salt and freshly ground black pepper.
- Bread Chicken: In a shallow bowl, beat the egg whites with 1 teaspoon of water. Spread the bread crumbs on a separate plate. Dip each chicken cutlet first into the egg whites, allowing excess to drip off, then coat evenly with the bread crumbs. Shake off any extra crumbs.
- Pan-Fry Chicken: Heat a large skillet over medium heat. Spray the breaded chicken cutlets with olive oil spray to prevent sticking and add crispiness. Cook the cutlets for 2-3 minutes on each side, or until golden brown and fully cooked through. Remove from skillet and set aside.
- Make Sauce: Using the same skillet, melt the whipped butter over medium-high heat. Add freshly squeezed lemon juice, dry white wine, reduced sodium chicken broth, lemon halves used for juice, salt, and pepper. Bring the mixture to a boil, then reduce heat to simmer until the sauce reduces by half, approximately 2 minutes. Remove and discard the lemon halves, then stir in the capers to finish the sauce.
- Serve: Place one cooked chicken cutlet onto each serving plate. Spoon the lemon-caper sauce generously over the top. Garnish with fresh slices of lemon and a sprinkle of chopped parsley leaves for a fresh, vibrant touch.
- Alternative Cooking Method – Air Fryer Preparation: Preheat your air fryer to 370°F (188°C). Arrange the breaded chicken cutlets in the air fryer basket without overlapping. Cook the cutlets for 5-6 minutes, flipping halfway through to ensure even browning and thorough cooking.
- Make Sauce and Serve (Air Fryer method): After air frying, prepare the sauce as described previously in step 4, then serve the chicken cutlets with the sauce and garnishes.
Notes
- For gluten-free versions, substitute regular bread crumbs with gluten-free bread crumbs.
- Using egg whites reduces fat; whole eggs can be substituted for richer flavor.
- Pounding chicken cutlets to uniform thickness ensures even cooking and tender results.
- The sauce can be made ahead and gently reheated before serving.
- Can be served with pasta, rice, or steamed vegetables for a complete meal.
- Using an air fryer is a healthier alternative to pan-frying with less oil but still achieves a crispy texture.
