Serve this impressive Italian classic dish at your next dinner party and WoW! your guests. This is a simple recipe that provides maximum flavor from the tart lemon-butter sauce.
In this easy recipe for lemon chicken piccata, the thin chicken cutlets have a crisp coating made from semolina and all-purpose flours, fresh herbs and seasoning. After a dusting in the flour mixture they are dipped in a lemon-egg wash and quick-fried to a golden brown.
A tangy lemon sauce is made of butter, garlic, white wine, broth, lemon juice, lemon slices and capers. The sauce is spooned over the chicken cutlets and garnished with chopped parsley.
This recipe has been adapted from: Cooking Light, The New Way to Cook Light
- Serves: 4
- Serving size: 1 piece
- Calories: 389
- Fat: 18.8
- Saturated fat: 5.2
- Trans fat: 0
- Carbohydrates: 14.6
- Sugar: 0.52
- Sodium: 457
- Fiber: 0.88
- Protein: 40.3
- Cholesterol: 215
- 4 skinless boneless chicken breast halves
- ¾ cup all-purpose flour
- ¼ cup fine grind semolina flour
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons coconut oil or peanut oil
- 2 tablespoons butter
- 1 garlic clove, grated
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- ¼ cup freshly squeezed lemon juice
- 1 whole lemon, thinly sliced
- ¼ cup capers, drained
- ¼ cup chopped fresh flat-leaf parsley
- Preheat oven to the “Warm” setting or it’s lowest setting.
- Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or rolling pin to ½ inch thick.
- Set up your breading station with two shallow dishes or pie plates. In one dish stir together flour, semolina flour, chopped thyme, salt, and the pepper. In the second dish add the eggs and lightly whisk them together, stir in the lemon zest.
- Using paper towels, wipe the chicken pieces to remove the moisture, dredge all of the chicken pieces in the flour mixture, coating each one completely and shaking gently to remove excess. Place on a plate next to the egg wash.
- Heat the oil in a large heavy skillet over moderate heat until hot but not smoking. Working in batches, dip one flour-coated chicken cutlet into the egg wash and thoroughly coat it with the egg. Add chicken to the skillet and prepare the second cutlet. Cook the cutlets for 3-4 minutes (depending on how thin you pounded them), until golden brown, carefully turn them over and cook the other side for 3-4 minutes. Transfer the cutlets to a platter and proceed with frying the remaining two cutlets. It may be necessary to add a little more oil to the skillet. Cover the cooked cutlets with foil and place in the oven at it’s lowest setting or on the ‘warm’ setting to keep warm.
- Pour off any remaining oil in the skillet and wipe it out with a paper towel. Over low heat, add the butter and heat until the foam subsides. Add the grated garlic and cook for 15 seconds. Add wine, broth, lemon juice, and the lemon slices. Boil the sauce, uncovered, stirring occasionally, until sauce is reduced to about ½ cup, about 6-8 minutes. Transfer from the heat, and stir in the capers.
- To serve: Transfer the chicken platter from the warming oven and spoon the lemon sauce over the chicken, sprinkle generously with the chopped parsley and garnish with the cooked lemon slices.