Crispy Chicken Piccata
This Crispy Chicken Piccata features thin, golden-brown breaded chicken cutlets topped with a bright lemon, white wine, caper, and butter sauce. Unlike traditional flour-dredged chicken piccata, this Italian-American version uses seasoned breadcrumbs for an extra-crispy crust. It's perfect for weeknight dinners, entertaining family and friends, or bringing classic red-sauce-joint flavors into your own kitchen.
Servings: 4 Servings
Ingredients
- 2 pounds chicken made into chicken cutlets sliced slightly thicker
- 3 large garlic cloves minced
- 2 tbsp capers rinsed
- 2/3 cup white wine
- 1/2 cup lemon juice
- 1 1/2 cups chicken broth
- Parsley as needed
- Salt to taste
- 4 tbsp butter cold
Instructions
- Slice your chicken horizontally, into thin slices, and season with salt and pepper.
- Set up a dredging station with eggs and seasoned breadcrumbs. Then dip your chicken into the eggs, shaking off any excess, and then into the seasoned breadcrumbs, making sure the chicken is fully coated.
- Heat a skillet over medium heat and add oil. Once hot, carefully add the chicken and cook for 3 minutes per side or until internal temp reaches 165º and the chicken is golden brown and crispy.
- Using the same skillet, remove any access oil, and drizzle with new olive oil. Heat the skillet over medium heat and add the capers and garlic. Cook until fragrant (about 2 minutes).
- Deglaze the pan with white wine, and cook until the wine pretty much evaporates. Then add the lemon juice and chicken stock. Bring to a simmer and cook for about 5-10 minutes, or until the sauce reduces and thickens.
- Remove the piccata from the heat, and add the cold butter. Mix until the cold butter emulsifies with the piccata sauce. Taste, and adjust salt as needed.
- Plate your chicken, top with the piccata sauce, and a sprinkle of fresh parsley. Do not add the chicken back to the sauce! Just spoon the sauce over the chicken to preserve the crispness.