Crispy Lemon Chicken Piccata Cutlets

Crispy Lemon Chicken Piccata Cutlets

Tender chicken cutlets lightly dredged in flour and fried until golden and crispy, then coated in a bright and tangy lemon-caper sauce. A classic Italian-American dish perfect for a weeknight dinner.

By RecipeBoss
Servings
4
Time Required
30 min

Ingredients

Click on ingredients to search for them on Amazon. On mobile devices, tap once to select, then tap again to open the shopping link.
1 ½ lb chicken breast
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
3 tbsp olive oil
4 tbsp butter
2 clove garlic
½ cup chicken broth
⅓ cup lemon juice
2 tbsp capers
2 tbsp parsley

* We may earn a small commission for you using these links. Thank you for supporting us!

Instructions

  1. 1

    Slice chicken breasts horizontally to create thin cutlets. Pound them to an even thickness of about 1/4 inch.

  2. 2

    In a shallow dish, combine flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.

  3. 3

    Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken cutlets in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate.

  4. 4

    Add the remaining 2 tablespoons of butter to the skillet. Add minced garlic and cook until fragrant, about 30 seconds. Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits from the bottom. Stir in the capers.

  5. 5

    Return the chicken cutlets to the skillet and spoon the sauce over them. Simmer for 1-2 minutes, until heated through. Garnish with fresh chopped parsley before serving.

Perfect With

PastaRoasted AsparagusCrusty Bread