Chicken Piccata Recipe
Chicken piccata is a simple dish packed with zesty flavor. Fresh lemons give this savory chicken piccata recipe a refreshing taste that complements lighter pasta dishes like angel hair with basil pesto and sun dried tomatoes.
Add a Caesar salad and a glass of pinot grigio, and you will think you are dining in the northern Italian countryside!
We butterfly boneless chicken breasts and cut them in half for this lemon chicken recipe since it takes only a few seconds to prepare each breast. Chicken cutlets already prepared by your butcher would work just as well and would save you the time of this extra step.
For the fullest flavor, ladle the lemon sauce over the chicken after placing it on individual plates. If you pour the sauce over the chicken while it is on a large family-style serving platter, you will lose the intensity of the lemon sauce, since most of it will remain on the serving platter. Don’t be modest with this sauce since it is the source of this dish’s bold flavor.
- 3 ¼ lbs chicken breast (boneless, skinless)
- 1 ½ cups Italian bread crumbs
- 1 cup flour
- 3 TBS evaporated milk
- 2 large eggs
- 3 lemons
- 1 stick unsalted butter
- 2 tsp fresh flat Italian parsley, chopped
- extra virgin olive oil
- salt, pepper
Yield: serves 6 to 8 as a main course.
Serving suggestion: serve it with a side of angel hair pasta tossed with sun dried tomatoes and our basil pesto sauce.
Place a covered casserole dish in the oven and preheat to 200°.
Butterfly the chicken breasts and cut them in half. Dust them with flour and then shake off any excess flour. Salt and pepper them generously.
In a bowl, beat the eggs and the evaporated milk with a fork or whisk until well blended. Place the bread crumbs on a plate. Dip the chicken breasts in the egg mixture and then roll them in the bread crumbs until each piece of chicken is coated thoroughly.
Heat the olive oil in a large sauté pan over medium heat. Either use two sauté pans or prepare the chicken in two batches. When the oil is hot, add the chicken breasts and fry them until golden brown; about three minutes on each side. Remove the chicken from the pan and place it in the covered casserole dish to stay warm in the oven.
Add the butter, the juice of two lemons, and the parsley to a small saucepan. Heat on low until the butter is melted.
Slice the third lemon into thin slices.
To serve, place one or two pieces of chicken on a plate and top with a slice of lemon and a tablespoon or two of the lemon butter sauce. Buon Appetito!