This is delicoius. Did not have any capers, Used fresh onions & mushrooms. Yum. Will use all 3 next time. Yum!!
What would you serve this with? Rice or angel hair pasta?
Hi Letitia, either sounds great!
I finally tried this recipe and so happy I did, Not only was quick to prepare but an in and out of the kitchen type recipe. My husband is a picky eater so glad he loved this. It’s a keeper, thank you for sharing.
Done it. Great recipe if for no other reason than its elegant minimalism – though there is the matter of the delightfully complex flavors that result.
Just delicious! A great, easy recipe!
What a delicious dish. I made it tonight and my family enjoyed it. Thanks, Elise! Rosemary
I made this and Wow, so Good, Easy, so much quicker and tastier than my old version am making this again tomorrow for guests,,,,
Love this recipe! I did make a few modifications: I used 1/2 white wine, 1/2 c chicken broth, 1/4 c cream (added at the end) and 2 garlic cloves. Delicious! It has already gone into my “Go To” folder.
This recipe is great! Skip the chicken rinse though, tests indicate this spreads any bacteria from the chicken to all around the sink which can result in a big ole salmonella party ;)
Delicious and easy! It’s a staple in the rotation. Today I used chicken broth, and omitted the capers and parsley.
I have to say this is one of our families favorites, used champagne just because we had left overs omitted the capers. So easy my family says fastest and one of the best meals ever. Thx for sharing. ☺
Recipe is delicious! I added fresh chopped tomatoes 30 seconds before topping chicken.
the only downfall is their are no nutrition facts.
Why do you rinse the chicken?
It helps the flour stick.
I just started a low FODMAP diet for IBS, and decided to adapt this recipe. The only change I made was to use King Arthur gluten-free multipurpose flour. The dish was totally delicious, although the coating on the chicken had a slightly “paste-like” texture. I think next time I will try superfine rice flour instead.
My husband really enjoyed the dish too. Thanks Elise!
I ate a local Italian restaurant a few months ago, and the method of cutting open the chicken breast and cooking it more quickly is one that I’ve really taken to heart. I makes the chicken quicker to cook while leaving it moist and juicy. I look forward to try your recipe – Thanks!
Is it necessary to wash the chicken breasts before dredging them?
Hi Simone, great question! Rinsing the chicken will help the flour stick to the chicken better, but it’s not absolutely necessary.
I wonder if panko bread crumbs would work?
Hi Chris, the coating of chicken piccata is typically more soft than what would result if you used panko. That said, panko would be great too!
Once upon a time, I was trying to remember a chicken recipe I’d heard/read, and ended up getting confused between this and a chicken saltimbocca (which tops the chicken with slices of prosciutto and Swiss cheese). So I made it that way, and it’s become one of the most requested “birthday dinner” type recipes around here.
The simplicity of this recipe is what truly makes it such a gem.
As others have said, this is a great “base” recipe that you can make as is (and it’s wonderful as is), or you can switch around with other ingredients. My current favorite is to omit the capers, add lemon zest along with the juice, and sprinkle with cilantro instead of parsley. It makes for a completely different flavor! Also like others, I pound my chicken to make it more tender.
I didn’t have any lemons on hand, and used the bit of vinegar that the capers came in and much to my surprise it came out wonderful either way… Of course I prefer the lemon juice in it… but just so you know :o)
Wonderful recipe . I don’t cook. Still it came of with flying colours. I am an Indian so a few chilli flakes went in too!
Thanks so much Sarah. I’ll try that. I’ll look for the Harvest Grains mix also.
Yes you can cook the chicken ahead of time and put in a 225 degree oven but put on a rack so it doesn’t get soggy. I serve mine with Trader Joe’s Harvest Grains (a mix of couscous, orzo, baby garbanzo and red quinoa). I sauté asparagus and it is delicious!
There has got to be an easy way to make this ahead of time. I love it, but like to enjoy my guests. Would the chicken stay warm enough on a baking sheet uncovered in the oven at 200 for 30 minutes or so?
Instead of chicken, I like to substitute turkey thighs sliced into cutlets. I do this on many chicken recipes. That’s also a good substitute on many viel dishes also.
One of my favorite easy meals. I have to alter it a little because my S.O. hates lemon. So, I leave it out. Still comes out tangy enough with the white wine and the capers though. Guess I may have to call my version ‘Notta Piccata Chicken”
Thank you, this was delicious, even without the capers!
I had mine with some baby potatoes and savoy cabbage :)
Yep. You are right. This is my go-to dish, and it is phenomenally tasty and easy. Master this, and you will impress. You can also modify this by adding artichoke hearts and spinach — or serving it over sauteed spinach. It makes for an award-winning, different version of scallopini.
I love making chicken picatta, and it was the first dish i had ever made as a young, inspiring chef. I have it mastered and tend to play around with variating the recipe. Zest a lemon in the flour, it adds amazing flavor to the chicken. I like to deglaze the pan with 1/2-3/4 cup of dry white wine for a minute then add 3/4-1 cup of chicken broth. Extra capers and toppped with sliced lemons and parsley. I serve either mixed with a penne pasta or on top of angel hair pasta. Another alternative as a side is asparagus sauteed with fresh garlic and capers to top. Enjoy :-)
Liven it up a little by adding julienned sundried tomatoes, and fresh diced green onion. Delish!!
I make this all the time and it’s my favorite dish. I always make roasted bell peppers with it.
I like the sauce to be really tangy so I add one bouillon cube to the water (or wine) and juice from one whole lemon (per chicken breast). It’s very bold and it is great to soak up with bread.
Love Chicken Picatta, Marsala, Francaise, Limone, Parmesan…
Great tip for all us busy people!!!
I buy alot chicken and the fixings for each of whatever sauces you like and have most. I get the ingredients for the sauces ready and then I trim up the chicken, cut thin and then pound to tenderize. I then dredge in egg/water and flour mixture/crumb mixture and will brown in pan, BUT…
I will figure out my portions of chicken I’d like for each meal and then start to brown in pan, but not cook all the way (3/4). Take the chicken out and put aside to cool. Then I make whichever sauce and put it aside to cool ( so you get the brwn crumbs with…). Then take another pan and start the next set of chicken for next dish.
Once I am done I put the chicken portions into ziplock bags, and the sauce to go with in separate ziplock and label, etc., etc.
I then will freeze them. I make sure to freeze the sauce flat for easier thawing. In the morning I will pull out and let thaw while at work and then when I come home all I have to do is the pasta or whatever starch having with, put the chicken in pan to finish cooking, crisp/brown up a bit more and then add sauce and let simmer until cooked through… finish seasoning if need.
It’s alot of work that one day but so much easier that night! Gives you time to enjoy a glass of wine before the meal. Hope this helps some! :)
This is a great idea!
I did not have any white wine so I used a dry vermouth – very yummy.
I LOVE This recipe… I like to also add some julienned sundried tomatoes and either artichoke hearts or even fresh spinach.
I made this for dinner tonight, and both my husband and I loved it! I will definitely make it again. Thanks for the recipe!
Great recipe added some garlic to the sauce and more butter served with angel hair pasta and pecorino romano cheese and boom delicioso!
Just made this dish for the first time and ready to dig in – it smells amazing! I am serving some pasta tossed in olive oil and a simple spinach, tomato, feta salad as sides.
I made this for dinner tonight, we’re not fond of capers so left it out. My husband isn’t crazy about lemon dishes, he couldn’t stop eating the chicken and he said it was easlily a $30.00 meal. This recipe is a keeper :-)
I made this last nite, my dear husband raved how good this was. I left out the parsley. Because I made lime cilantro white rice and roasted carrots. EXLNT!!
I made this last night and my almost-3-year-old ate as much of this as we did! I used thighs because I bought them by accident. Other than worrying about them being cooked through, they were really tasty. Next time I’ll trim them more (don’t have a meat hammer) so they’ll be more uniform. I served it with bulghar pilaf (went really well with the sauce) and pan grilled asparagus from the farmer’s market.
Never knew it was so easy to make chicken this tasty so quickly!
I also meant to say that I didn’t use a “dry” white wine, because I don’t own any. I actually don’t like any “dry” wines; I like them sweet. I used Moscato, which is “technically” a “dessert” wine. DELICIOUS!! A Riesling would probably be just as good- for those of you who also don’t have any dry wines.
This was absolutely delicious and EASY. I used thin cut chicken breasts, marinated the chicken in herb seasoning & a bit of lemon juice overnight, & increased the amount of oil & butter for frying. I served it w/ Lipton Cheddar & Broccoli rice, and roasted parmesan garlic asparagus.
My family LOVES this recipe. I do it a little different after making it so many times. I double the sauce ingredients and also add a tablespoon of flour to my butter before I add it to the sauce. Then the flour thickens the sauce as the butter melts. So easy and delicious!
This is a great dish. we added wild mushroom and herb couscous and placed the chicken on top of it. Great combo!!!!!
The chicken Piccata was wonderful. I made it for my husband for Valentine’s Day and we both enjoyed it very much. Thank you for the easy to follow recipe.
Instead of pouring the sauce over the chicken, I place the chicken breasts back in the sauce after it has been reduced and then plate the chicken. I also use homemade angel hair pasta as a side, over which I also pour the leftover sauce.
I was searching for a recipe for lemon chicken when I stumbled upon your site and the chicken piccata recipe. This recipe is now a family favorite (even for the finicky kids who I scrape the capers off for!) and destined to be a favorite at the fire station when it is my husband’s turn to cook for the crew. I love your website–thank you for the delicious recipes, wonderful photograps, clear directions, and uncluttered/easy to find content. Happy New Year and look forward to discovering new family friendly favorites courtesy of your site!
This really snapped up the old chicken breast.
Used thin slices of lemon in the reduction to give some different textures to the meal.
Served with some boxed Zaritan’s New Orleans style rice…used a table spoon of the reduction to jazz it up.
Stir fried some green/wax beans with carrot slices in the same sauce pan used for everything else with a slight drizzle of “good seasons” Italian salad dressing.
My wife loved it.
I’ve made this recipe twice now. The first time I made it exactly as written, and it was very good.
The second time I made it, I tweaked it a bit for personal taste.
I halved the lemon juice and omitted the parmesan because I didn’t like the ‘breaded’ taste with this dish, although I did still lightly flour the breasts. I used 1/2 cup EACH of stock and wine (actually vermouth). And when I whisked in the butter at the end, I made sure the cubes were well chilled, which helped the sauce emulsify just a tad. And I used more butter than called for also, since I upped the liquid content.
With these changes the piccata was amazing – probably as good as any I’ve had in a restaurant.
I love this site. And I love reading all of the comments and ideas and family differences.
This dish was a hit with my family. I noticed the sauce was a bit thin so I added a few sprinkles of flour to thicken it (not too thick though) and 2 cloves of mined garlic.. It was still a bit tangy for me so I would cut the lemon.. overall it was a great dish!!
Another great recipe, I made this with garlic mashed potatoes & your asparagus dish!
I made this for dinner last night with whole wheat pasta tossed with olive oil, salt and pepper, and asparagus roasted with garlic on the side. Super easy and delicious meal for a novice cooker of chicken (recently lapsed vegetarian). I’ve been going to your site for about a year and have probably made 20 + of your recipes now. Thank you!!
This is a easy recipe and the taste was great. Love the lemon taste. Added more parmesan. My husband did not know what capers are. Now he is very educated in that.
Perfect recipe! It was a real hit here, full of fabulous lemony, buttery flavor. I made some capellini and tossed it into the saute pan with the chicken and sauce when it was finished to absorb the flavors. My husband loved it!
Made this last night and enjoyed this classic dish. Excellent recipe.
I am making this chicken picatta recepie Friday night for guests.
I want to make ahead to enjoy my guests. Can I make all of it ahead and re-heat or can I make part of it ahead?
I would prep the ingredients ahead of time and then just cook them up quickly once your guests arrive. But that’s just me. I don’t think floured and fried foods reheat well. ~Elise
This was so delish! I just added a little salt and pepper for the sauce. I used cheddar cheese instead of Parmesan cause I didn’t have any. Don’t know if it makes much of a difference but I totally enjoyed it. My bf even commented it was “restaurant material”. LOL. Thanks!
Elise, I was wondering how this meal could be made for 20 and if the sauce could be made ahead of time?
No idea on the 20. The sauce needs to be made by deglazing the pan that was used to cook the meat. So no, it cannot be made in advance of the meat. Well, it can, but it really will not taste as good. ~Elise
I made this chicken picatta recipe for the first time tonite. I also sauteed some fresh asparagus and angel hair pasta with garlic and oil as a side dish. My husband was very impressed. It was delish! I will be making it again for my dinner guests. Thank you!
Just wanted to the vegetarians out there know that Quorn cutlets work quite well in this recipe in place of the meat. Yum!
I add artichokes, mushrooms and BACON. YUM!
I made this for dinner tonight and it was my most successful picatta ever.
I used smaller chicken breasts. I didn’t have to pound them so much and I think the end result was a more tender chicken.
When I went to grab my bottle of capers, I didn’t have enough. So I dumped the capers and brine in a small dish and added a little less than 1 tablespoon of crushed green peppercorns and let them soak for a bit. It added a bit of zing.
Any suggestions on how to make this in advance for a large group – like 40?? I’d love to do it, but don’t know what direction to take.
Love it!! Thanks so much- my house smells delicious and I look forward to everyone coming home and having dinner. This is the second recipe in 2 days that I have tried from this site and I am in love…thanks, I can’t wait to try a pork chop recipe
I make a angle hair pancake with this and its very good. Just put little olive oil on a non-stick pan, spread out a layer of Parmesan top with cooked angel hair pasta, and another layer of Parmesan on top, then flip. Place chicken on top and cover with the sauce. Do not know if pancake is the right word maybe pasta fritta.
I tried this recipe last night, but with turkey steaks. It was really, really delicious. So much better than heavy, cream-based sauces people usually pour over meat. And all that despite me forgetting to add lemon juice…
Love that I found your blog. Tonight was the first time I made Chicken Piccata. It came out delicious. Thank you for the recipes!
I was looking around for a citrus/chicken recipe and I am so glad I found this! I haven’t made this in years and I ate more than my fair share tonight. I loved the idea of chicken stock instead of wine. Usually I just keep my left over wine for cooking but pregnancy has made me think of creative ways to sub for the wine in recipes. I know the alcohol cooks out I just don’t have any around. actually liked the flavor of this sauce even better than the wine based sauce. Thank you for this!
I love this recipe and make it at least once a week, my other half loves it too. I also make it with Tilapia instead of chicken and it’s delicious too. My other half is not a big fish fan but he will eat it in Piccata sauce.
It was delicious! My boyfriend was very impressed. Very easy to make, economical and delish!
Made this last night for my boyfriend and it was a winner! I am not a master of the kitchen but I found this easy and fulfilling!
Yummy! I grabbed brinned green pepper the first night I made the recipe and used the bine. I should have use green olives. Silly me. I made it tonight and double the broth and used fresh Key Limes that were ripe today. Fabulous!
I love chicken piccata but had never made it myself. So I searched for a recipe online and found this one. I love easy, and this is super easy and came out so delicious! It rivals the restaurant versions! My family loved it! I didn’t have any lemon juice, so I sliced up a good sized lemon I had in the fridge and it was just fine. Next time I’ll make a lot more of the sauce because I served it over penne pasta and there wasn’t enough sauce. I’ll probably triple the recipe for the sauce next time – and there WILL be a next time, sooner rather than later!
Made this last night. Just substituted dill for parsley, added a clove of garlic to the sauce and thickened slightly with a bit of corn starch.
Loved it. Thank you!
I just made this recipe using mahi-mahi steaks (frozen packaged from Target) instead of chicken breasts. I did everything the same — except I did not pound the fish! It was unbelievably delicious. My husband, who eats fish once a week ONLY because the MD said to, really liked it!!
PLEASE…try this with fresh (raw) shrimp instead of chicken, it’s fantastic!
I would like to make Chicken Piccata a week ahead of time. Can it be prepared and frozen to be reheated without getting dried out? Appreciate your help.
Great question. I do not know. But if you try it, please let us know how it turns out. ~Elise
Thank you so much for this delicious dish! It was insanely easy and save for the chicken, I was able to use standard pantry items. Wonderful!
Thank you so much for yet another delish recipe! Have been using your site for the past few years (thanks to Heidi Harring!). You have become my favorite “go-to” source – this after subscribing to Bon Apetit for 15+ years, shelves of cookbooks and cooking show addictions. Keep those wonderful recipes coming! Lorraine
What kind of wine do you use in this dish? Last time I made piccata sauce the wine was overpowering. Any good suggestions?
A dry white wine, like Sauvignon Blanc. A New Zealand Sauvignon Blanc would be great. ~Elise
I made this the other night and my Husband and I loved it! Such a simple, delicious and economical dish. Like some of the other comments, I too was stumped on what to serve as a side so I chose pasta with white wine, garlic, parsley and lots of parmesan cheese. It was delicious.
Chicken piccata was a hit last night. I used white wine rather than broth and substituted basil for the parsley. I also added basil with the butter to the reduced sauce prior to serving. The chicken was topped with a little more basil and a lttle (lot?) more cheese.
Great dish. Thank you
Such a good inexpensive meal, thanks Elise. Funny how we all have a twist on it, too. I tried it with tenders, butterflied and pounded a bit. Same same, just a bit quicker, my mom couldn’t eat a whole breast.
I just made it and it’s delicious! I didn’t use the parm cheese though. I like it better without. I used a fresh lemon from a neighbor’s garden and added some brocoli as a side dish. Absolutely delicious & very easy!
I just tried this Chicken Piccata recipe for 2 people and it was great! I’m having a party with 12 adults and 2 kids and thought about buying a tray at our favorite Italian restaurant but I am tempted to make it myself. How do I adjust the recipe to yield for 12? I will also want to make ahead so any tricks so it doesn’t dry up in a warming serving plate?
I have made this recipe twice now and I must agree that it is a deliciously easy dish. Thank you for posting.
Instead of pounding the chicken here’s a trick i use. You need to freeze the chicken breasts when you get them from the store. When you decide when you want to make this dish take the breasts out of the freezer the night before and place them in the fridge. In the morning the chicken should still be somewhat frozen but it can be sliced very easily to very thin slices with a sharp knife. Be careful though. Put semi frozen slices in the fridge until it’s time to make the dish later on…
I was searching for lemon recipes because I have so many growing in my backyard in Hawaii. This was so good. Any other suggestions for good use of lemon?
Look at some of our lemon recipes and lemon chicken recipes to start. ~Elise
When I prepare this dish, I like to add a few tablespoons of local honey to the sauce. It doesn’t over power the tartness of the lemon, however it does add a new depth to the overall flavor.
My husband and I made this tonight and it was excellent! We skipped the parsley and thickened the sauce slightly with some leftover flour/cheese mixture from the chicken; served over angel hair. Yum!
This Chicken Piccata was delicious! I just made it tonight & was floored (& impressed with myself!) I’m reading others comments and am going to try serving over spinach next time and adding in artichoke hearts.
(also I used Sherry Cooking Wine)
This dish turned out to be very rich. We substituted chicken thighs for the breasts, and served it all over brown rice with a side of steamed broccoli & cauliflower. Delicious, and the house smells so good! Thanks, Elise! As a new subscriber to your blog and longtime visitor, I look forward to trying many more of these delicious recipes.
This recipe is flawless! I’ve always been wary of trying chicken piccata, but after seeing the picture above, I was convinced to try it. Thanks so much, I love the site!
I made this tonight and it got rave reviews. Even my mother, who claimed not to like the combination of citrus and chicken, enjoyed it. We served it with boiled potatoes with butter and parsley and asparagus roasted with a bit of olive oil, salt and pepper.
My sauce seems very thin, is there a way to make it thicker?
Chicken piccata sauce is essentially a butter sauce which is thin; it has nothing in it to make it thick. If you want to thicken this type of sauce you can either add a little cream, a little corn starch, or a little flour, and then just cook until the sauce thickens up a bit. ~Elise
I learned this dish a few years ago, and just had to look it up to re-familiarize myself with the sauce part… I always serve polenta in small cakes, as the starch; and green beans seared in garlic, salt, pepper, and olive oil as a vegetable. It makes for a pretty good presentation, and if you put the green beans in the same skillet you just finished deglazing for the sauce, it all finishes up at the right time. :)
This recipe is SOOOO good! and so easy! I made this with these mashed potatoes I make where I take frozen spinach and cook with a little water, pepper flakes, garlic, and onion until all of the liquid is gone, then add it to mashed potatoes with sour cream, butter, shredded cheddar and salt. It complimented the chicken piccata perfectly- and tasted great with the sauce!
The spinach mashed potatoes make awesome tater cakes the following day too! The Piccata sauce makes a great gravy for the tater cakes if you add a touch of dill.
This Chicken Piccata recipe was so good that my husband begged me to make it again the following night….truly a keeper!
Just wanted to say thank you, Elise. I live in Europe and can not always get the ingredients I need, but I had everything for this recipe. I made it for my roommates last night and we enjoyed every bite. I love all your wonderful recipes.
I made this for the first time ever and it was wonderful. I could not believe how quickly those breasts cooked. I made the whole dinner in a snap.
This dish was fantastic! I could eat capers simmered in butter and white wine as a snack and this whole dish satisfied my caper craving. I had to alter the flour part because our family eats gluten-free, due to celiac disease. I used garfava flour and it tasted delicious. I was shocked how easy it actually was to make. Thank you for sharing an easy but wonderfully scrumptious meal.
Side dish – We just had asparagus prepared stove top, simply with butter, salt, and pepper per an Epicurious recipe from a couple of weeks ago. With a nice green salad and wine, quite perfect! And thanks for all the lemon ideas for the piccata. I like the ideas of the sweet ones baking on top. I’m going to try this same recipe with veal!
A great trick I learned a while back (that’s both tasty and looks great too!):
Take one of your lemons, cut off a little of the ends then slice the lemon from pole to pole. Next, take one half and slice it into thin slices. toss these in when you add the chicken stock and let them simmer in the sauce while it reduces. Once it reduces by half, then add the reserved lemon juice. The final product will have a little more complexity, and the slices of lemon cook to a delicious softness – they look very nice topping the chicken and you can eat them peel and all!
I served this last night, substituting calamari steaks for the chicken and accompanied it with steamed broccoli seasoned with lemon zest. It was a hit! Thanks.
I love this dish with zucchini, carrots, onions shredded on a cheese grater (or a food processor to similar size, the larger side of the grater) and sauteed very briefly in Pam with garlic. It sops up the sauce perfectly. Mmmm, probably gonna cook this this weekend.
Ahhh this dose bring back memories. Where I grew up there was an Italian place that made this exquisitely and always served it over garlic-buttered noodles. This takes me back! I must try this myself.
I made this for dinner last night and my family loved it! I forget how simple this really is and how much we really love it. I will be making this again soon.
One of our favorite “must haves” is Sloppy Joes. I brown up some hamburger, drain it, then put it back in the pan and add 1 can of tomato soup and 1 small jar of salsa, mix well till heated through. Serve over toasted hamburger buns open faced with shredded cheddar cheese on top. My kids love to have tater tots with this as well. Thanks for all the great recipes!
There are a few things I always keep on hand because they can make the easiest last-minute meals! 1) Arborio rice, parmesan, and frozen spinach and/or canned artichokes, for risotto; 2) San marzano tomatoes and fresh garlic for tomato sauce or a ragout; 3) Puff pastry, parmesan cheese, and any vegetable for a quick tart; and eggs, parmesan and veggies for a super easy frittata.
My family loves this dish. I add thinly sliced lemons and minced parsley. Serve with fetuccine alfredo. Hmmmm
Ok, half the recipe is what Elise posts, the other half is always in the comments (e.g., the various variations to the recipe and sides).
I’d offer you leftovers of tonight’s dinner, but there aren’t any. Yum! I was going to make it with egg noodles and steamed broccoli but I changed my mind as I saw some AP potatoes in the pantry that needed to be used up so I made it with baked potatoes and peas. Peas with the capers was a bit “round” but the green was pleasing and I was in the mood for peas.
And this recipe is just so easy I can’t believe I haven’t made this before!
You can totally sub tofu for the bird, too, with this recipe! Mine take is slightly different, but essentially the same — http://texaslocavore.com/index.php/recipes/tofu-three-ways/
I love Chicken Piccata as well. I usually make extra sauce and serve the chicken over angel hair pasta. Then, all you need is a side vegetable!
This is my go to recipe. I almost always have all the ingredients on hand. I usually serve it with a side of pasta. I like to mix baby portabellas in the sauce just to have a veggie. Your presentation of the dish looks fab as always.
You can also swap out the chicken for boneless pork chops, and instead of butterflying them, simple pound them out to about 1/4 inch thickness.
This sounds delicious but I am allergic to citrus fruit (lemon, lime, orange, grapefruit). How could I make this without..is there a good substitute?
Add some acidity with a splash of vinegar – I’d use white wine vinegar to start.
RE: William Pitcher: PORK! Thanks! I’d forgotten about the superb lemony pork cutlets from a nearby restaurant!… a little dill or perhaps sage, and … oh, my I’ve got to get to the market!
Elise, how gracious of you to share your knowledge and allow us all to add ours! Thanks for the gathering place!
I love all the business about parsley vs. dill and capers/olives/anchovies. Essence of our art. Anybody who can read and get to the market can cook. Elise here is taking care of what to read, and then there are the choices/changes. If you prefer olives to capers, change it – only the question of kind, pitting and chopping. As you grow in your private kitchen kingdom, you learn what can work. The 3 above all sound good if that’s what you want, cherries in heavy syrup probably not, chunks of watermelon … you decide. Hoca
This came out really well tonight! I saw it this morning, after wondering what to do with the two chicken breasts we had defrosted in the fridge overnight. The only thing I didn’t already have were the capers.
My choices were capers in vinegar, or capers in balsamic vinegar. Hmm. What would Elise do?
Thinking the extra flavor might be all right, we made the sauce with the balsamic ones. It came out pretty strongly flavored and dark, but quite tasty with the chicken. Until I use up the jar, I’d cut back on the capers by about half. I loved it, but my husband’s initial reaction to a taste from a spoon was pretty comic. The chicken was delicious and very rich — I might experiment with cutting back on some of the butter, but it did make the sauce taste pretty luxurious.
Oh this looks quite glorious. I would probably pair this with grilled/broiled fresh asparagus too– something light but flavorful. Also, what do you guys think about adding a chopped green olives to the deal? Dice up some anchovies as well. Too much?
My mom just served this last night when I went to my parent’s house because it’s one of my favorite dishes. She always serves it over egg noodles with some butter and some of the sauce from the chicken. It’s delicious!
This is one of my favorite recipes. Brocolli, Brussel Sprouts, Fresh sauteed Spinach go wonderful with Picata. Cranberry sauce, Apple sauce or any fruit make a complete meal. This Picate sauce can be used on Veal, over hamburgers but especially with Chicken Breasts.
This is one of the classic recipes that probably
used veal scallopini, but the recipe works with
thin pork cutlets as well as chicken. Goes well with
spaghetti. In Europe they serve thin French fries
with the meat. It’s delicious any way you have it.
Once again, you inspired my dinner and it was wonderful. Thank goodness one of us is thinking about what to make!
Try adding a little fresh dill instead of parsley. It adds a little more “zip” and goes well with both capers and artichoke hearts.
Great recipe. I make it for our family on a regular basis, but use turkey cutlets. You can save time by not having to butterfly the chicken breasts.
My variation is to pound the chicken, rather than filet. And add thinly sliced lemon wheels to the pan while cooking because they actually turn “sort of sweet” as you cook them, and depending on your palate, you can eat them.
I like the idea of adding the cream as one reader mentioned, that sounds like a nice touch.
I add sauteed mushrooms to the sauce if I can (creminis, usually).
Side note – Whenever I’m doing anything with chicken cutlets, I always marinate them in ranch dressing beforehand, for a few hours if you can. It’s basically like the buttermilk treatment for fried chicken, but even better – it makes the chicken flavorful and very, very soft. Also, doing it this way means it’s already moist when you go to dredge it in flour or breadcrumbs. I’ve done this very successfully for chicken parmesean, piccata, or even just before i dredge and pan fry for sandwiches.
I love chicken piccata! So easy and so tasty. I have never used the flour coating, though I should because it looks tasty. I use lemon basil instead of parsley because it adds extra lemony flavor.
This is my absolute favorite – and I agree that pounding the chicken is a step that can’t be skipped. I never make it because it never quite measures up to my dad’s, he can spend most of an evening pounding chicken and getting everything ready (to feed five, with leftovers), and he always ends up with the most amazing meal I have ever had. The wine is necessary, and we usually serve it with a little pasta, angel hair or something equally light. I believe shallots make their way in somewhere, as does a little garlic, and they add even more dimension to the flavor. Yum!
Because I rarely eat veal, I love this piccata variation that’s made exactly the same way. Delicious!
Definietly a favorite: love this treatment for salmon and veal as well. Try some rubbed sage in the flour mix. Artichoke and mushroom sautee is a great side with some orzo or cous cous.
Re: side dishes
My Mom makes this all the time, it’s a family favorite. She serves it with green beans topped by simple marinara sauce, yum. Add a green salad and bread- no one leaves hungry.
This looks fantastic! And I always fillet chicken breasts for any dish I’m using them in. They cook faster so they don’t dry out. Makes a huge difference.
I’m always amazed, too, that a few simple ingredients can be morphed into a fabulous meal.
Wonderful recipe. I do this regularly but add some grated lemon rind to the flour and parmesan and a little light cream to the sauce – delicious!
The ‘Holy Trinity’ of quick Italian chicken dishes, and everyone should know them. A simple swap out of some on-hand ingredients yields something new and delicious each time.
I’m of the school that says you should purchase regular (thicker) chicken breasts, and then pound them thin, if even just for a few whacks. The process always seems to tenderize the meat more. That, and stores generally charge an extra $1-$2/pound just to slice them thin. Compare pricing next time. If that’s not enough reason to do this simple step on your own, I don’t know what is.
Bonus! If you’ve had a particularly bad day at work, visualize your boss/co-worker on the chicken. Makes the beating a little more satisfying.
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