Description
Lemon chicken piccata brings zesty Mediterranean flavors straight to your dinner table. Crispy chicken cutlets dance with tangy lemon sauce, creating a classic Italian-American dish that delivers bold, elegant taste in minutes.
Ingredients
Scale
Main Proteins:
- 2 boneless, skinless chicken breasts
Coating Ingredients:
- ½ cup (60 grams) flour
- 1 large egg
- ½ tablespoon (7.5 milliliters) water
- ¾ cup (85 grams) seasoned bread crumbs
Liquid and Seasoning Ingredients:
- Salt and pepper for seasoning
- 3 tablespoons (45 grams) unsalted butter, divided
- ⅓ cup (80 milliliters) lemon juice (from 2 lemons)
- ½ cup (120 milliliters) dry white wine
- Olive oil for cooking
- Lemon slices for serving
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to ensure easy cleanup and prevent sticking.
- Carefully position each chicken breast between two sheets of parchment paper, then gently pound them to an even 1/4-inch thickness using a meat mallet or rolling pin for consistent cooking.
- Create a three-station breading setup: spread flour on the first plate, whisk eggs with water on the second plate, and arrange bread crumbs on the third plate for a thorough coating process.
- Meticulously coat each chicken breast by first dredging in flour, shaking off excess, then dipping in the egg mixture, and finally rolling in bread crumbs to create a crispy exterior.
- Heat one tablespoon of olive oil in a large skillet over medium heat, then carefully place the breaded chicken breasts and cook for approximately two minutes on each side until they develop a golden-brown crust.
- Transfer the browned chicken to the prepared baking sheet and place in the preheated oven for 5-10 minutes to complete cooking and ensure the internal temperature reaches 165°F (74°C).
- Using the same skillet, melt one tablespoon of butter and add freshly squeezed lemon juice, white wine, and lemon halves to create a vibrant pan sauce.
- Simmer the sauce until the liquid reduces by half, concentrating the flavors and creating a rich, glossy consistency.
- Remove the skillet from heat, stir in the remaining butter to create a smooth, luxurious sauce, and discard the lemon halves.
- Plate the chicken breasts, generously spoon the warm lemon sauce over the top, and garnish with fresh lemon slices and finely chopped parsley for a bright, appetizing presentation.
Notes
- Keep chicken at room temperature before cooking to help ingredients blend seamlessly and ensure even coating.
- Serve piping hot for maximum crispiness and flavor intensity, capturing the perfect moment of culinary delight.
- Fresh parsley transforms the dish with vibrant green color and a delicate herbal undertone that brightens the entire plate.
- Versatility shines through with this recipe, working beautifully with both chicken breasts and tender cutlets for diverse meal options.
- Parchment paper becomes your kitchen ally, preventing messy sticking and simplifying cleanup during preparation and baking stages.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 540 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 150 mg