Upscale Chicken Piccata Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ teaspoons kosher salt, divided
  • 1 ½ teaspoons pepper, divided
  • 1 ½ cups flour
  • 2 eggs
  • 1 ½ cups plain breadcrumbs
  • ¼ cup freshly grated Parmesan
  • 4 chicken cutlets, or chicken breasts pounded into ¼-inch cutlets
  • canola or vegetable oil, for frying (about 2 cups)
  • 1 lemon
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1 shallot, finely diced
  • 4 cloves garlic, sliced
  • 2 tablespoons capers
  • ½ cup dry white wine
  • ½ cup chicken broth
  • 2 tablespoons finely chopped parsley
Directions
  1. Combine 1 teaspoon of salt and 1 teaspoon of pepper with flour in a large shallow bowl. Whisk eggs in a second low bowl. In a third bowl, stir together the breadcrumbs and parmesan.
  2. Working with one cutlet at a time, dredge chicken in flour, then dip into egg, coat lightly in breadcrumb mixture, then set aside. Repeat until all cutlets are lightly breaded.
  3. Heat oil in a deep skillet over medium heat. Once oil reaches 350 F, add chicken and fry until both sides are golden brown and crispy and internal temperature reaches 165 F. Work in batches if needed to avoid crowding the pan. Transfer fried cutlets to a paper towel-lined plate and sprinkle with ¼ teaspoon kosher salt or ½ teaspoon Maldon salt. Zest lemon over chicken and set aside. Reserve the lemon for later.
  4. To make the sauce, melt 2 tablespoons of butter in a shallow skillet over medium heat. Add the shallots and garlic and sauté until caramelized, about 3 to 4 minutes.
  5. Stir in the capers, then add white wine and bring to a simmer.
  6. Reduce the wine by half, about 4 to 5 minutes; remaining liquid will be thicker and opaque. As the wine is reducing, heat the chicken broth until hot (either in the microwave or on the stove).
  7. Add hot broth to reduced wine mixture and stir to incorporate. Once simmering, whisk in the remaining 6 tablespoons of butter and continue whisking to combine. Sauce will become glossy and thicken.
  8. Once butter is combined, add remaining salt and pepper to taste. Whisk in the juice of the lemon, and once incorporated, stir in parsley.
  9. To serve, pour or spoon sauce over prepared chicken.