Pollo Piccata Recipe

Prepare chicken

Slice each chicken breast horizontally to make 2 thin cutlets (or pound to 1/4-inch thickness between plastic wrap). Pat dry with paper towels. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Set up dredge

Place the flour in a shallow dish and stir in garlic powder and the remaining 1/2 tsp kosher salt and 1/4 tsp pepper. In a second shallow bowl, whisk the eggs with 2 tablespoons milk until combined.

Dredge chicken

Coat each cutlet first in flour, shaking off excess, then dip into the egg wash, then return to the flour for a light double-dredge. Shake off excess flour and set cutlets on a wire rack or plate while you heat the pan.

Pan-fry cutlets

In a large skillet over medium-high heat, warm 2 tablespoons olive oil and 2 tablespoons unsalted butter until the butter foams. Add cutlets in a single layer (work in batches if needed) and cook 3–4 minutes per side, until golden brown and just cooked through (internal temp 160–165°F). Remove to a plate and tent loosely with foil to keep warm.

While frying chicken, bring a large pot of salted water to a boil (1 tablespoon salt). Add 8 oz spaghettini and cook until al dente according to package instructions (usually 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside. Keep warm.

Sauté aromatics

Wipe out the skillet used for the chicken, leaving any browned bits. Reduce heat to medium and add 1 tablespoon extra-virgin olive oil and 3 tablespoons unsalted butter. When butter melts, add the minced shallot and sauté 1–2 minutes until softened. Add minced garlic and sauté 30 seconds until fragrant, taking care not to burn.

Deglaze

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine simmer briskly 2–3 minutes to reduce slightly and cook off alcohol.

Build sauce

Add 1/2 cup low-sodium chicken broth, 3 tablespoons lemon juice, and 2 tablespoons rinsed capers. Simmer gently 2–3 minutes to meld flavors. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper.

Finish with butter and parsley

Lower heat to low and whisk in 3 tablespoons cold unsalted butter, one tablespoon at a time, until the sauce becomes glossy and slightly thickened. Stir in 2 tablespoons chopped parsley. If the sauce seems too thick, add up to 1/4–1/2 cup reserved pasta cooking water to reach desired consistency.

Return the cooked chicken to the skillet with the sauce and spoon sauce over each cutlet to warm for 1 minute. Arrange spaghettini on warmed plates or a serving platter and place the chicken cutlets on top (or serve chicken beside pasta). Spoon remaining sauce and capers over the chicken and pasta.

Garnish with extra chopped parsley, lemon slices or wedges, and a sprinkle of grated Parmesan if desired. Serve immediately.