Chicken Piccata Fried Chicken Cutlets With Lemon Butter Pan Sauce Recipes

LEMON CHICKEN PICCATA

Lemon Chicken Piccata image

This delicious lemon chicken piccata dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.

Provided by LemonLush

Categories World Cuisine Recipes European Italian

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
salt and pepper to taste
½ cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
½ lemon, thinly sliced
¼ cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley

Steps:

Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Nutrition Facts : Calories 421 calories, Carbohydrate 16.1 g, Cholesterol 127.6 mg, Fat 21.2 g, Fiber 1.3 g, Protein 41.1 g, SaturatedFat 8.2 g, Sodium 347.9 mg, Sugar 0.7 g

CHICKEN PICCATA (FRIED CHICKEN CUTLETS WITH LEMON-BUTTER PAN SAUCE) RECIPE

Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce) Recipe image

Chicken piccata takes a beloved food-pan-fried chicken cutlets-and tops it with a simple but luxurious lemon-butter pan sauce. The result is a flavor and texture festival that blends crispness, juiciness, richness, and tartness all into one.

Provided by Daniel Gritzer

Categories Mains Quick Dinners

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour (5 ounces; 140g)
3 large eggs, beaten
2 cups panko bread crumbs (4 ounces; 115g), roughly crushed by hand if very large
2 ounces (60g) grated Parmigiano-Reggiano cheese
8 boneless, skinless chicken cutlets (3 or 4 ounces each), pounded to about 1/4 inch thick
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 cup dry white wine (120ml)
1 1/2 tablespoons drained capers (15g)
5 tablespoons unsalted butter (70g)
2 tablespoons fresh juice from 1 lemon (30ml)
1 1/2 tablespoons minced flat-leaf parsley

Steps:

Set 3 wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.
Line a rimmed baking sheet with parchment paper. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to prepared baking sheet and repeat with remaining cutlets.
Fill a large skillet with 1/4 inch oil. Heat over high heat until shimmering and just shy of smoking, about 375°F (191°C) on an instant-read thermometer.

Nutrition Facts : Calories 788 kcal, Carbohydrate 23 g, Cholesterol 284 mg, Fiber 1 g, Protein 62 g, SaturatedFat 14 g, Sodium 960 mg, Sugar 2 g, Fat 45 g, ServingSize Serves 4, UnsaturatedFat 0 g

CHICKEN PICCATA

Chicken Piccata image

Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.

Provided by Chris Morocco

Categories Bon Appétit Dinner Kid-Friendly Capers Chicken Lemon White Wine Garlic Soy Free Peanut Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 large skinless, boneless chicken breasts
Kosher salt
1/2 cup all-purpose flour
3 Tbsp. extra-virgin olive oil, divided
4 garlic cloves, smashed
1/3 cup dry white wine
1 Tbsp. drained capers, coarsely chopped
4 Tbsp. unsalted butter, cut into pieces
2 Tbsp. fresh lemon juice
Chopped parsley and lemon wedges (for serving)

Steps:

Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.

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