Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce)
- ⏱ 40 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Breaded chicken cutlets are fried until crisp and served with a warm lemon-butter pan sauce.
Adapted from Serious Eats.
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Chicken Piccata (Fr...
0/0
COOK 1COOK 2
1Beat the eggs
2Heat the oil
In a large skillet, fill with 1/4 inch oil
Heat over high heat until shimmering and just shy of...
3Plate and serve
+ 18 more steps in the app
Chicken Piccata (Fr...
0/0
COOK 2COOK 1
1Beat the eggs
Beat the eggs
Roughly crush the panko bread crumbs by hand if very...
2Heat the oil
3Plate and serve
+ 18 more steps in the app
Ingredients
- 1 cup all-purpose flour
- 3 large eggs (beaten)
- 2 cup panko bread crumbs (roughly crushed by hand if very large)
- 2 oz grated Parmigiano-Reggiano cheese
- 8 boneless, skinless chicken cutlets (pounded to about 1/4 inch thick)
- kosher salt, to taste
- freshly ground black pepper, to taste
- vegetable oil, to taste
- 1/2 cup dry white wine
- 1 1/2 tbsp capers (drained)
- 5 tbsp unsalted butter
- 2 tbsp fresh lemon juice (from 1 lemon)
- 1 1/2 tbsp flat-leaf parsley (minced)
The full plan
Split between two cooks — each step says who's on it.
1. Beat the eggs COOK 1
- Beat the eggs
- Roughly crush the panko bread crumbs by hand if very large
2. Heat the oil COOK 2
- In a large skillet, fill with 1/4 inch oil
- Heat over high heat until shimmering and just shy of smoking, about 375°F on an instant-read thermometer
3. Mise en place COOK 1
- Prep 8 boneless: pounded to about 1/4 inch thick
4. Fry the cutlets COOK 2
- Working in batches and using tongs or your fingers, gently lower the cutlets into the pan, laying them down away from you to prevent hot fat from splashing toward you
- Fry, gently swirling the pan and rotating the cutlets for even browning, and adjusting the heat as necessary for a steady, vigorous bubble, until the bottom side is browned and crisp, about 3 minutes
- Flip the cutlets and fry until the other side is browned and crisp, about 3 minutes longer
- Transfer to paper towels to drain and season with salt right away
🤝 Cook 1 hands over the boneless.
5. Mince the parsley COOK 1
- Mince the flat-leaf parsley
6. Set up breading COOK 1
- In 3 wide, shallow bowls, add the all-purpose flour to the first one, the beaten eggs to the second, and the panko bread crumbs and Parmigiano-Reggiano cheese to the third
- Mix the panko bread crumbs and Parmigiano-Reggiano cheese thoroughly
7. Bread the chicken COOK 1
- On a rimmed baking sheet lined with parchment paper, season the chicken cutlets all over with salt and pepper, Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess
- Transfer to the egg dish
- Turn the cutlet with your right hand to coat both sides
- Lift and allow excess egg to drain off
- Transfer to the bread crumb mixture, With your left hand, scoop bread crumbs on top of the chicken, gently press, turning the chicken to ensure a good layer of crumbs on both sides
- Transfer the cutlet to the prepared baking sheet and repeat with the remaining cutlets
8. Make the pan sauce COOK 1
- Drain all but one tablespoon oil from the skillet
- Add the wine and bring to a boil over medium-high heat, cooking until the raw alcohol smell has mostly cooked off, about 2 minutes
- Add the capers and butter, whisking constantly, until the butter has melted, Lower the heat to medium and continue whisking and reducing until a creamy, emulsified sauce forms, If the sauce over-reduces and breaks at any point, add 1 tablespoon cold water and whisk to emulsify it again
- Whisk in the lemon juice and parsley, season with salt and pepper, and remove from heat
🤝 Cook 2 hands over the cutlets.
9. Plate and serve BOTH
- Arrange the cutlets on a platter and drizzle the warm butter sauce all over
- Serve right away
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