Description
Ina Garten's Chicken Piccata is a classic Italian-American dish featuring tender chicken cutlets coated in seasoned breadcrumbs, pan-fried to golden perfection, and served with a tangy, buttery lemon-caper sauce. Ready in just 20 minutes, this recipe combines simple ingredients to create a flavorful and elegant meal perfect for weeknights or entertaining.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts, halved
- Kosher salt, to taste
- Black pepper, to taste
- ½ cup flour
- 1 egg
- 1 tbsp water
- ½ cup seasoned breadcrumbs
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
Sauce
- ½ cup dry white wine (or chicken broth)
- ¼ cup lemon juice
- ¼ cup capers
- 2 tbsp chopped parsley
Instructions
- Prep the chicken: Slice each chicken breast in half horizontally, then pound each piece to ¼-inch thickness. Season both sides generously with kosher salt and black pepper to enhance the flavor.
- Dredge the cutlets: Set up a dredging station by placing flour in one dish, whisked egg mixed with water in another, and seasoned breadcrumbs in a third. First, coat each chicken cutlet in the flour, shaking off excess. Then dip it into the egg-water mixture, allowing excess to drip off. Finally, press the chicken into the breadcrumbs, coating evenly on all sides.
- Cook the chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the dredged chicken cutlets and cook for 3 to 4 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside, keeping warm.
- Make the sauce: With the pan still over medium heat, pour in the white wine (or chicken broth) to deglaze, scraping up any browned bits from the bottom. Add the lemon juice and capers, letting the mixture simmer gently for about 2 minutes to reduce slightly. Stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth.
- Serve: Return the cooked chicken cutlets to the pan, spooning the lemon-caper sauce over them to coat thoroughly. Garnish with chopped parsley and serve the chicken hot for a bright and satisfying meal.
Notes
- If you prefer a gluten-free version, use gluten-free flour and breadcrumbs.
- You can substitute chicken broth for the white wine for a milder flavor.
- To ensure even cooking, pound the chicken pieces to a uniform thickness.
- Serve with pasta, rice, or a green vegetable for a complete meal.
- Use fresh lemon juice for the best bright and tangy flavor.