top of page
  • Writer's pictureChloë's Kitchen

Classic Chicken Piccata

Everyone's got a chicken piccata recipe. And this one is mine. It combines my breaded chicken recipe with the best piccata sauce. It's buttery, tangy, zesty and clients absolutely love it and request it over and over again. You can easily make it vegan with vegan butter and gluten free with gluten free breadcrumbs. But obviously the best way is the classic way and great for a special occasion, like a holiday dinner with family and friends because it's easy to make a lot of it and everyone will love it and be totally satisfied.

Here's my recipe for the breaded chicken:

4 organic chicken cutlets, pounded out thin

2 organic eggs

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

Juice of 1/2 a lemon

1 cup all purpose flour (or you can use gf)

1.5 cups Italian breadcrumbs (I actually really like the Aleia's gluten free ones)

1/2 cup grated Parmigiano Reggiano (optional)

Avocado or extra virgin olive oil to pan sear

Salt/pepper to taste

And here is the recipe for the sauce:

1/2 stick salted butter (could do vegan butter)

Drizzle of olive oil

2 cloves garlic, crushed

Zest and juice of 1 lemon

1 /4 cup capers

1/2 cup white wine

1/2 cup chicken broth

Handful fresh parsley, finely diced

Salt/black pepper to taste

On a plastic chopping board dedicated to raw meat, cover them in parchment paper and pound out your chicken cutlets until very thin with a meat hammer.

Season the cutlets with a little salt and black pepper. It's important to season the actual meat, not just the breadcrumbs.

Get your bowls ready. 1 for the egg mixture, 1 for the flour, 1 for the breadcrumbs.

Whisk your eggs with Worcestershire sauce and Dijon mustard, along with lemon juice.

Place your breadcrumbs in to a bowl with Parmesan (optional), and then season with some more salt/pepper. I use my fingers to measure at this point, but you could use 1 tsp if that's easier. I like maldon sea salt the best as it has a mild flavor.

Add the chicken in to the flour of choice, and then in to your whisked egg mixture and in to your Italian breadcrumbs.

Note: if you can't get Italian breadcrumbs then I would just get plain and add in some dried herbs or Italian seasoning.

In a cast iron skillet, add in a generous pour of olive or avocado oil and place over a medium-high heat.

Once the oil is hot, add in your cutlets. I like to do 2 at a time to not over crowd the pan.

Cook until golden on each side, about 2-3 minutes.

Then add them on to a sheet tray and put them in to the oven to finish cooking for 15 minutes.

They will be crispy but juicy, golden brown and delicious.

While your chicken is in the oven, start on your piccata sauce!

Some people use the pan they cooked the chicken in but I don't like the sauce to be full of brown bits so I make my sauce in a smaller pot on the stove over a medium heat.

Start by melted 1/4 stick butter and a drizzle of olive oil in your pot. Then add in the crushed garlic and lemon zest for a minute to flavor the butter and oil. Now add in your white wine, lemon juice and chicken broth. Let the sauce simmer and bubble away to reduce for 6-8 minutes, whisking every so often.

Now add in the capers and some slices of lemon, along with your finely diced parsley. And then the rest of the 1/4 stick butter at the end of finish off the sauce.

Drizzle the sauce over the cooked chicken and serve immediately. If you're serving it later then I would keep the chicken and sauce separate so the chicken stays crispy.

Enjoy with pasta, roasted potatoes and sauteed spinach with a glass of white wine!


bottom of page