Chicken Piccata is an Italian chicken dish served in a lemon, wine, butter sauce with capers and parsley.
This recipe is also great with fish if you need a recipe the kids will love, try Flounder Picatta.
What is Chicken Picatta?
Chicken Picatta is an Italian dish similar to Chicken Francaise only Francaise dips the chicken into flour and an egg wash before pan frying; Piccata typically only dips the meat into flour and also adds capers to it’s lemon butter sauce.
How To Make Chicken Picatta
My version, is made without flour. Instead it’s egged and breaded which my family prefers, inspired by Ina Garten’s Chicken Piccata recipe, it’s delicious!
Rather than using a ton of butter an oil you would get from a restaurant dish, this healthier version uses much less oil and just a touch of butter, but the flavor is so good, you won’t miss it! My daughter who loves anything with lemon really loved this dish. Serve this with a salad and a roasted vegetable.
- 2 16 oz total skinless chicken breasts, all fat trimmed
- freshly ground black pepper
- 2 large egg whites
- 2/3 cup seasoned whole wheat dry bread crumbs
- olive oil spray, about 1 tbsp worth
- 1 tbsp whipped butter
- juice of 1 lemon, lemon halves reserved
- 1/4 cup dry white wine
- 1/2 cup reduced sodium chicken broth
- 1 tbsp capers
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
- Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick.
- Sprinkle both sides with salt and pepper.
- In a shallow plate, beat the egg whites and 1 teaspoon of water together.
- Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.
- Heat a large saute pan over medium to medium-low heat.
- Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.
- Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
- For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper.
- Boil over high heat until reduced in half, about 2 minutes.
- Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
- Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Air Fryer Method:
- To cook the chicken in the air fryer, pre-heat the air fryer 370F. Cook 5 to 6 minutes, turning halfway until crisp and golden and cooked through.