Seriously, you guys, I love a fresh chicken piccata on a hot summer night and this is my favorite recipe.
My husband corrected me when I was saying it’s the “best” because, well, I take some liberties with a traditional chicken piccata. And he is the actual chef in the family…so I don’t want to argue.
But holy smokes, this is tasty and fresh and so stinkin’ delicious it is my favorite recipe.
I hope you enjoy!
2 large chicken breasts (or 4 chicken cutlets)
1 tbsp Italian seasoning (split)
1 cup zested (fresh or not) parmesan cheese
¼ cup olive oil
1 lemon (cut into 1/4 inch slices)
¼ cup capers, drained
1 garlic clove, chopped
4 tbsp unsalted butter
juice of 1 lemon
¼ cup finely chopped fresh parsley
salt and freshly ground black pepper
If working with two large chicken breasts, slice into two cutlets. Pat cutlets dry and season with salt and pepper.
Set up a trio of bowls (I like to use pie plates since they are wider). In the first bowl, put the parmesan cheese, in the 2nd is the eggs (beaten) with1/2 tbsp Italian Seasoning, and the panko bread crumbs and the remaining 1/2 tbsp Italian Seasoning go into the third.
Begin to heat a large skillet over medium heat.
Now, you'll bread your chicken. Dip a cutlet into the parmesan cheese, then into the egg mix and lastly into the panko bread crumbs. You ideally want to use one hand to transfer the chicken cutlets into the parmesan, into the eggs and out of the breadcrumbs, then your other hand will pull the chicken out of the egg and put it into the breadcrumbs (one wet hand, one dry hand). Repeat with all four pieces and set aside.
When the pan is nice and hot, add enough olive oil to coat the bottom of the pan. Add 2 (or 3 if your pan is large enough to not crowd them) breaded chicken cutlets to the hot oil and cook 4-5 minutes on each side, until golden and crispy and fully cooked through. Set aside cooked chicken, and repeat with remaining cutlets.
If your pan has a lot of bread crumbs, carefully wipe out the pan. Then add the lemon slices to the pan over medium-high heat. Cook until the lemon slices are brown and softened (1-2 minutes), Reduce the heat to medium and add the capers, butter, lemon juice, garlic, and some salt and pepper. Cook for another minute or so until fragrant and butter is melted. Lastly, add the parsley to the pan.
Pour your sauce over the chicken cutlets and pair with your favorite pasta or steamed veggies!