Print

Crispy Lemon Piccata Chicken Cutlets

crispy lemon piccata chicken cutlets - featured image
Print Recipe

Crispy lemon piccata chicken cutlets with capers offer a perfect balance of crunchy coating and bright, zesty lemon sauce with bursts of salty capers. This easy homemade recipe is quick, flavorful, and ideal for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded thin (about 1/2 inch thick)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup plain or Italian seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese (optional)
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Juice of 2 large lemons (about 1/4 cup)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons drained capers
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. Place each chicken breast between two sheets of plastic wrap and pound to about 1/2 inch thickness.
  2. Season both sides of the chicken breasts with salt and pepper.
  3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese.
  4. Dredge each chicken breast in flour, shaking off excess, then dip into beaten eggs, letting excess drip off.
  5. Press chicken into breadcrumb-Parmesan mixture until well coated on both sides.
  6. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat until melted and shimmering.
  7. Add chicken cutlets in a single layer without crowding and cook 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F).
  8. Keep cooked cutlets warm on a plate covered with foil if cooking in batches.
  9. Lower heat to medium-low and add chicken broth, lemon juice, and capers to the skillet.
  10. Stir and scrape browned bits from the pan and simmer for 2-3 minutes until slightly reduced.
  11. Stir in remaining 1 tablespoon butter and chopped parsley; adjust salt and pepper to taste.
  12. Spoon lemon-caper sauce over chicken cutlets and garnish with extra parsley or lemon slices. Serve immediately.

Notes

Pat chicken dry before dredging to ensure crispiness. Do not crowd the pan when frying to avoid soggy crusts. Use a mix of butter and olive oil for flavor and heat tolerance. Make sauce right before serving to keep chicken crisp. For gluten-free, substitute flour and breadcrumbs with almond flour and gluten-free breadcrumbs. For dairy-free, use olive oil instead of butter and skip Parmesan or use a plant-based alternative.

Nutrition

Keywords: chicken piccata, crispy chicken cutlets, lemon chicken, capers, easy dinner, weeknight meal, homemade chicken piccata

Find it online: https://yumnode.com/crispy-lemon-piccata-chicken-cutlets-recipe-easy-homemade-with-capers/