The best chicken piccata

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 195, total fat 12 G., saturated fats 6 G., proteins 14 G., carbohydrates 6 G., fiber 1 G., cholesterol 64 mg, sodium 247 mg, sugar 0 G.

In this Italian piccata recipe, chicken breast, which can often be dry or flavorless, turns out incredibly juicy and tender. The secret is to generously season the chicken cutlets with salt and black pepper and let them marinate for an hour before grilling, which ensures their juiciness. The salt initially draws moisture from the meat, but then the meat reabsorbs the salty liquid, resulting in delicious cutlets. Finish them in a vibrant butter and wine sauce with lemon juice and capers, and serve them with pasta, or simply with fresh crusty white bread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large skinless, boneless chicken breasts (about 220g each)
1 large lemon
1/4 cup flour
1 tbsp. l. olive oil
6 tablespoons unsalted butter
5 large cloves garlic, thinly sliced
0.5 cups dry white wine
1/4 cup capers, drain the brine
1/4 cup parsley leaves, coarsely chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, white wine, capers, lemon

Cooking the dish according to the recipe:

Place a wire rack on a rimmed baking sheet. Cut two sheets of plastic wrap, each 30 cm long.
Cut the chicken breasts in half lengthwise to create four roughly equal pieces; they should look like large chicken fingers. Place one piece of plastic wrap on a clean cutting board. Place the chicken piece in the center of the plastic wrap and cover with another piece of plastic wrap.

Pound the chicken with the flat side of a meat mallet, starting from the center and working toward the edges, until you have a 0.5 cm thick, 15-20 cm long cutlet. Transfer to a wire rack. Repeat with the remaining chicken, pounding one piece at a time.
Season the chops generously with salt and black pepper. Refrigerate the chicken, uncovered, for 1 hour.
Using a vegetable peeler, peel the zest from half a lemon in wide strips, being careful not to cut into the bitter white pith. Cut the lemon in half and juice the whole lemon.
Place flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. In a large nonstick skillet, heat the olive oil over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of butter and melt.
Fry the chops, a few at a time, until golden brown, adding another tablespoon of butter between batches, for about 2 minutes per side (it's okay if the chicken isn't cooked through; it will finish cooking in the sauce). Transfer the chops to a plate.
Reduce heat to medium. Add garlic and 1 tablespoon butter to the pan and cook until the garlic is soft and fragrant, about 1 minute.
Pour in the wine and simmer until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons lemon juice, 1/4 cup water, and the chops with all their juices, and bring to a boil. Add the remaining 3 tablespoons butter.
Turn the chicken over to coat with the sauce and cook until the butter has melted and the sauce has thickened slightly. Sprinkle with finely chopped parsley.