Ingredients

2 large boneless, skinless chicken breasts, halved horizontally (to make 4 cutlets)

Kosher salt and freshly ground black pepper

½ cup all-purpose flour

1 large egg

1 tablespoon water

½ cup seasoned breadcrumbs

2 tablespoons olive oil

4 tablespoons unsalted butter, divided

½ cup dry white wine (or chicken broth)

¼ cup fresh lemon juice (from about 2 lemons)

¼ cup capers, drained

2 tablespoons fresh parsley, chopped

Instructions

Step 1: Slice each chicken breast in half horizontally, then pound to about ¼-inch thickness between two sheets of plastic wrap. Season both sides with kosher salt and freshly ground black pepper.

Step 2: Set up a dredging station with three shallow bowls: one with flour, one with the whisked egg mixed with 1 tablespoon water, and one with seasoned breadcrumbs. Dredge each cutlet first in flour, then dip into the egg mixture, and finally coat evenly with breadcrumbs.

Step 3: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook the chicken cutlets 3 to 4 minutes on each side until golden brown and cooked through (internal temperature 165°F). Transfer the chicken to a plate and keep warm.

Step 4: Deglaze the skillet with the dry white wine, scraping up any browned bits from the pan. Add the fresh lemon juice and drained capers, then simmer the sauce for 2 minutes to reduce slightly.

Step 5: Whisk in the remaining 2 tablespoons butter until the sauce is smooth and glossy. Return the chicken cutlets to the skillet and coat them well with the lemon-caper sauce.

Step 6: Sprinkle the dish with freshly chopped parsley and serve immediately while hot.

Tips & Variations

Use chicken broth instead of wine for a non-alcoholic option that still adds great flavor.

To keep the breading crispy, avoid overcrowding the pan and ensure the oil is fully heated before adding the chicken.

Pound the chicken evenly using a meat mallet with the breasts placed between plastic wrap or parchment paper.

For a gluten-free version, substitute with gluten-free flour and breadcrumbs.

Combining butter and olive oil balances richness with a higher smoke point, ensuring even browning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve texture. You can freeze the cooked chicken (without sauce) in a freezer-safe container for up to 2 months. Thaw overnight and reheat with freshly made sauce for best results.

FAQs

Can I make chicken piccata ahead of time?

Yes, you can prepare the chicken and sauce separately in advance. When ready to serve, combine and reheat gently to maintain the best texture and flavor.