Chicken Picatta Recipe

Prepare chicken

Slice each chicken breast horizontally to make two thinner cutlets (or pound to 1/2" thickness) so you have 4 cutlets total. Pat dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Set up dredging station

Place flour in a shallow dish. In a second shallow bowl, whisk eggs until smooth. In a third shallow bowl combine grated Parmesan and panko breadcrumbs.

Bread chicken

Dredge each cutlet lightly in flour, shake off excess, dip in beaten eggs, then press both sides into the Parmesan-panko mixture to coat evenly. Let coated cutlets rest on a wire rack for 5 minutes so coating adheres.

Pan-fry cutlets

In a large skillet over medium-high heat, add 2 tbs butter and 3 tbs olive oil. When butter is melted and the fat is shimmering, add 2 cutlets (do not crowd). Cook until golden brown and cooked through, about 3-4 minutes per side depending on thickness. Transfer to a plate and tent with foil. Repeat with remaining 2 cutlets, adding a little more oil if needed.

Sauté garlic and deglaze

Reduce heat to medium. In the same skillet with remaining fond and about 1 tbs fat, add 2 tbs butter and the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn.

Deglaze and reduce

Pour in 1 cup dry white wine (or chicken broth) and use a wooden spoon to scrape up browned bits from the pan. Bring to a simmer and reduce by about half, 3-5 minutes.

Finish sauce

Stir in 3 tbs fresh lemon juice, 1 tsp lemon zest, 2 tbs drained capers, and 1/2 cup heavy cream. Simmer gently for 2-3 minutes until slightly thickened. Whisk in 2 tbs butter until glossy. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 2 tbs chopped parsley.

Combine with chicken

Return the cooked cutlets to the skillet and spoon sauce over them. Simmer together for 1-2 minutes to warm and marry flavors. Taste and adjust seasoning with additional lemon juice or salt if needed.

Cook green beans

While chicken cooks, bring a medium pot of salted water to a boil. Add trimmed green beans and blanch for 3 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking, then drain again.

Finish green beans

In a small skillet over medium heat, warm 1 tbs olive oil. Add blanched green beans, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté 2-3 minutes until heated through and slightly blistered. Finish with a squeeze of lemon or the reserved lemon wedge if desired.

Place two chicken cutlets on each plate, spoon lemon-caper cream sauce over the top, and serve with a portion of green beans. Garnish with additional chopped parsley and lemon wedges if desired.