Chicken Picatta Recipe

butterfly and pound

Slice each chicken breast horizontally to make two thinner cutlets (or slice in half to make 4 cutlets if breasts are small). Place between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet to an even thickness of about 1/4 inch.

season

Season both sides of each cutlet with kosher salt (about 1/2 tsp distributed) and freshly ground black pepper.

set up dredging station

In a shallow dish combine the all-purpose flour and grated Parmesan (if using). In a second shallow dish whisk together the egg and milk until combined.

dredge

Lightly dredge each cutlet in the flour mixture, shaking off excess, then dip into the egg mixture and let excess drip off, then return to the flour for a light final coat (optional double-coating gives a slightly thicker crust).

pan-fry

In a large skillet over medium-high heat, add olive oil and 2 tablespoons butter. When the butter foams and the pan is hot, add the cutlets (do not crowd the pan; cook in batches if needed). Fry until golden brown, about 2-3 minutes per side, flipping gently. Transfer cooked cutlets to a warm plate and tent with foil.

sauté garlic

Lower heat to medium. In the same skillet, add 1 tablespoon olive oil and 1 tablespoon butter if pan is dry. Add the minced garlic and sauté briefly, about 30 seconds, until fragrant but not browned.

deglaze with broth

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon; these add flavor. Bring the broth to a simmer and let reduce by about one-third, about 6–8 minutes.

add lemon and capers

Stir in the lemon juice and capers and simmer an additional 1–2 minutes to combine flavors.

finish sauce

Reduce heat to low and whisk in the remaining 2 tablespoons butter and 3 tablespoons butter (total 5 tbs used across steps) one piece at a time until the sauce is slightly thickened and glossy. Taste and season with salt and the additional 1/4 tsp black pepper as needed. Stir in chopped parsley.

return chicken to pan

Return the cooked chicken cutlets to the skillet, spooning the sauce over them. Heat gently for 1–2 minutes to warm through and allow the flavors to marry. Do not overcook the chicken.

Transfer cutlets to a serving platter, spoon additional sauce, capers, and any pan juices over the top. Garnish with lemon slices or wedges and the additional chopped parsley. Serve immediately with your choice of sides (pasta, roasted vegetables, or mashed potatoes).