lemon chicken piccata with capers
Crispy panko-crusted chicken cutlets in a bright lemon butter caper sauce, ready in 40 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Italian-American
Ingredients
1 pound boneless skinless chicken breasts
Kosher salt and black pepper, for seasoning chicken
1 cup all-purpose flour
1 cup panko bread crumbs
1 teaspoon lemon zest
2 large eggs, beaten with 1 tablespoon water
3 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic, minced
1 1/2 cups chicken broth
4 tablespoons unsalted butter
3 tablespoons lemon juice
3 tablespoons jarred capers
Kosher salt and black pepper
1 large lemon, thinly sliced, for garnish
Freshly chopped parsley, for garnish
Instructions
1.Butterfly and pound chicken to 1/4-inch thickness.
2.Season with salt and pepper.
3.Set up flour, egg wash, and panko mixed with lemon zest.
4.Dredge chicken in flour, egg, then panko.
5.Heat 3 tbsp butter and olive oil in a skillet; brown chicken 3-5 minutes per side.
6.Remove chicken; cook garlic 1 minute.
7.Add broth and simmer until reduced by half.
8.Lower heat; stir in butter, lemon juice, and capers.
9.Return chicken and simmer 3-5 minutes to 165°F.
10.Garnish with lemon slices and parsley.
Notes
Rinse capers for a milder flavor.
Swap 1/2 cup broth for dry white wine.
Store chicken and sauce separately up to 3 days.
Reheat in a 350°F oven to keep the crust crisp.
Find it online: https://elitesrecipes.com/crispy-chicken-piccata-recipe/