4 Steps To Spectacular Chicken Piccata

Chicken piccata is one of those classic, simple recipes that’s perfect for dinnertime any night of the week. The chicken cutlets in lemon sauce make for an exceptionally tasty meal that looks fantastic on the plate. Here’s what you need to know to make your own chicken piccata:

1. Prep the chicken
Chicken piccata begins, of course, with the poultry. You’ll need boneless, skinless breasts, cut in half and pounded down to about a quarter-inch thick. Many recipes, such as the one from Martha Stewart, call for then dredging the chicken in flour with some salt and pepper for seasoning.

Serious Eats suggested going a step further by adding breading. After dredging a piece of chicken in flour, move it into a dish of three beaten egg yolks. Then, place the piece in a mixture of panko bread crumbs and Parmesan cheese.

2. Pan-fry to perfection
Whatever coating you choose, the next step is cooking the chicken. Giada De Laurentiis suggested combining butter with olive oil in a skillet on medium-high heat. Saute two pieces of chicken at a time for six minutes, flipping once.

If you opted for the breaded chicken, you can instead pan fry the poultry. Fill a skillet with a quarter-inch of vegetable oil and heat it to 375 degrees Fahrenheit. Then, fry each cutlet for about three minutes on each side.

3. Make the sauce
The irresistible pan sauce is what makes chicken picatta great. According to Damn Delicious, after you remove the cooked chicken from the skillet you should throw in two tablespoons of butter. When the butter melts, add minced garlic and diced shallots and saute for about two minutes.

Pour in chicken broth, dry white wine, and lemon juice. Stir occasionally while the mixture cooks for about five minutes and reduces. Add heavy cream and whisk until the sauce begins to thicken. Finish it off with some salt and pepper and drained capers.

Finish off your chicken piccata by cooking a batch of pasta.

4. Choose your starch
Chicken piccata is commonly served with pasta to make full use of the lemon-flavor sauce. What type you select is up to you, but The Pioneer Woman recommended fast-cooking angel hair. Serve the cutlets beside the pasta with sauce over the top and a garnish of parsley.

Chicken piccata is a classic item that’s perfect for anyone learning to cook. Once you master the basics you can customize how you prepare both the poultry and the sauce.

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