Mia Patel
Chicken piccata is a classic Italian-American dish with a tangy lemon butter and caper sauce. It's a quick and easy dish to make, with most recipes taking less than 30 minutes. The chicken is usually dredged in flour and fried until crispy and golden brown, before being coated in a bright, lemony sauce. The addition of parmesan to the flour coating is a popular way to make the dish stand out, adding a crust that the sauce clings to.
| Characteristics | Values |
|---|---|
| Preparation Time | 10-30 minutes |
| Chicken | Breasts, cutlets, or thighs |
| Chicken Thickness | 0.5 cm or 0.2 inches |
| Chicken Seasoning | Cayenne, salt, black pepper, garlic powder |
| Chicken Coating | Flour, parmesan |
| Oil | Olive oil |
| Sauce | Lemon butter caper sauce |
| Sauce Ingredients | Lemon juice, white wine, chicken broth, butter, capers, cream, parsley |
| Sauce Consistency | Thick |
| Cooking Method | Pan-fried |
| Pan | Cast iron skillet |
| Cooking Time | 3-5 minutes per side |
| Serving Suggestion | Mashed potatoes, angel hair pasta, spaghetti, or linguine |
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What You'll Learn
Cut chicken breasts into thinner cutlets
To make thinner cutlets, start by butterflying each chicken breast. To do this, place the chicken breast on a cutting board and slice it horizontally through the middle, taking care to keep the knife parallel to the cutting board. You can then open the chicken breast like a book.
Next, cut each butterflied breast in half to make 4 thinner cutlets. Alternatively, you can cut each breast into 3 pieces. If your chicken breasts are overly large, you may only need to cut them in half to get thinner cutlets.
Trim off any fat from the cutlets and season them generously with salt and pepper. You can also season with garlic powder.
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Season chicken with salt, pepper, and garlic powder
To season chicken with salt, pepper, and garlic powder for chicken piccata, you'll want to start by preparing your chicken. Cut each chicken breast into 3 thinner pieces lengthwise, or 'butterfly' the breast and then cut it in half. You can also pound the chicken breasts to flatten them to around 0.5 cm thickness. Trimming off any fat is also a good idea.
Next, you'll want to season the chicken generously with salt and pepper, sprinkling both sides of the chicken evenly. You can also add some cayenne pepper for a little extra kick. At this stage, you can also add some garlic powder to taste.
After seasoning, you can then coat the chicken in flour, shaking off any excess. You can also mix the flour with parmesan cheese to give the chicken a crust that the sauce will cling to. Drizzle the chicken with olive oil and spread it evenly across the surface of the chicken.
Finally, heat some olive oil in a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for around 4-5 minutes on each side, or until golden brown. You may need to adjust the cooking time depending on the thickness of the chicken.
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Dredge chicken in flour, shaking off excess
Dredging chicken in flour is an essential step in achieving a crispy, golden crust for chicken piccata. Here is a detailed guide on how to master this technique:
Prepare the Chicken
Before dredging, it is important to prepare the chicken breasts. Start by slicing each breast lengthwise and butterflying it to create thinner cutlets. This step ensures even cooking and faster browning. Trim off any excess fat from the cutlets. Place each cutlet between two sheets of plastic wrap or parchment paper. Using a meat mallet or a rolling pin, gently pound the chicken to a uniform thickness of about 1/2 inch (or 1/2 cm). This tenderises the meat and ensures more consistent cooking.
Season the Chicken
Generously season both sides of the chicken cutlets with salt and pepper. You can also add other seasonings like cayenne pepper or garlic powder to enhance the flavour. Some recipes suggest drizzling the chicken with olive oil and spreading it evenly on both sides to help the flour coating adhere better.
Dredge in Flour
Place plain flour in a shallow bowl or dish. You can also use a plastic bag for this step. Take one piece of chicken at a time and dip it into the flour. Ensure the chicken is fully coated by turning it over and gently pressing the flour onto the surface. Use your hand or a fork to help coat the chicken evenly. Once fully coated, shake off any excess flour by gently tapping the cutlet or allowing the excess to fall back into the bowl. You can also gently blow on the chicken to remove any loose flour.
Optional: Parmesan and Flour Mixture
For an even more delicious twist, you can add grated parmesan cheese to the flour. Mix flour, parmesan, salt, and pepper in a shallow dish. The parmesan adds a savoury flavour and helps the sauce cling to the chicken. Dip the chicken into this mixture, pressing to adhere, and then shaking off any excess.
Cook the Chicken
After dredging, the chicken is ready for cooking. Heat some olive oil or a combination of butter and oil in a skillet over medium-high heat. Once the pan is hot, carefully place the chicken in the pan and cook until golden brown, about 4-5 minutes per side. The exact cooking time will depend on the thickness of your cutlets.
By following these steps and properly dredging the chicken in flour, you will achieve a crispy, golden crust that is characteristic of chicken piccata.
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Heat olive oil in a skillet over medium-high heat
To crisp up chicken for chicken piccata, heat olive oil in a skillet over medium-high heat. Use a large skillet or frying pan for this. The amount of olive oil to be used depends on the number of chicken breasts being cooked. For instance, for 2 chicken breasts, use 2 tablespoons of olive oil. If you are cooking 4 chicken breasts, use 3 tablespoons of olive oil. You can also add butter to the olive oil. In this case, melt the butter first before adding the olive oil.
Once the butter starts to sizzle, add the chicken to the pan. For 2 chicken breasts, use a large skillet and fry the chicken for about 3 minutes on each side or until golden brown. If the breasts are thicker, fry for a little longer, and if they are thinner, fry for a shorter time. If you are cooking 4 chicken breasts, you may need to do this in batches. Add 2 chicken breasts to the pan at a time, monitoring the oil/butter mixture to make sure it doesn't burn and decreasing the heat as needed.
After frying the chicken, transfer it to a plate and set it aside. You can then add other ingredients to the pan, such as wine, chicken broth, and lemon juice, to create a sauce.
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Fry chicken until golden brown, then transfer to a plate
To crisp up chicken for chicken piccata, frying the chicken until golden brown is a crucial step. This step ensures that the chicken is cooked through and has a delicious, crispy texture. Here is a detailed guide to achieving this:
Prepare the Chicken:
Start by cutting the chicken breasts in half lengthwise to create thinner cutlets. This step ensures even cooking and faster frying. You can also pound the chicken breasts to a thickness of about 0.5 inches to ensure uniformity and quicker cooking. Season the chicken generously with salt, pepper, and garlic powder. This step enhances the flavour of the chicken and creates a delicious base for the crust.
Coat the Chicken:
Dredge the chicken pieces in flour, ensuring they are evenly coated. Shake off any excess flour. Some variations of the recipe suggest adding parmesan cheese to the flour for an extra flavour boost and a more robust crust. This step is optional but can take your chicken piccata to the next level.
Heat the Pan:
Use a large skillet or frying pan and heat a combination of butter and olive oil over medium-high heat. The butter adds a rich flavour, while the olive oil prevents the butter from burning and provides a higher smoking point. The ideal temperature is when the butter starts to sizzle, indicating it is hot enough for frying.
Fry the Chicken:
Place the coated chicken pieces in the hot pan and fry for about 4-5 minutes on each side. Monitor the chicken closely to ensure it fries evenly and doesn't burn. You may need to adjust the heat accordingly. The chicken is ready when it turns golden brown and develops a crispy crust. This visual cue is essential for achieving the perfect crispiness and ensuring the chicken is cooked through.
Transfer to a Plate:
Once the chicken is golden brown and crispy, use tongs or a spatula to carefully transfer each piece to a plate. This step ensures the chicken stays warm while allowing you to focus on preparing the sauce. It also prevents the chicken from overcooking or becoming soggy by removing it from the hot pan.
By following these steps, you will achieve perfectly crisp chicken for your chicken piccata. The golden-brown crust and juicy interior will create a delightful contrast in textures and flavours, making your chicken piccata a true delight.
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Frequently asked questions
Chicken piccata is a classic Italian-American dish with a lemon butter caper sauce. To make it, slice chicken breasts in half lengthwise to make thinner cutlets. Season the chicken with salt, pepper, and garlic powder, then dredge in flour. Brown the chicken on both sides. Add chicken broth, lemon juice, butter, and capers to the pan, scraping up the brown bits. Stir in the cream, then return the chicken to the pan and simmer until the sauce has reduced and the chicken is cooked through.
To crisp up the chicken, heat olive oil in a skillet over medium-high heat. Place the chicken in the pan, reduce the heat to medium, and cook until browned and cooked through, about 5 minutes per side.
Chicken piccata is typically served with a lemon butter caper sauce. To make the sauce, add lemon juice, butter, and capers to the pan after browning the chicken. You can also add cream to thicken the sauce.
Chicken piccata is often served with pasta, such as angel hair, spaghetti, or linguine. It can also be served with mashed potatoes and a side of vegetables such as kale and creamy white beans.
Yes, you can omit the cream or substitute it with heavy cream or milk. If you do so, increase the chicken broth to 3/4 cup or use a half chicken broth/half white wine mix.
