Chicken Picatta Recipe

Prepare and flatten chickens

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and then pound) so you have 4 cutlets total. Place between two sheets of plastic wrap and gently pound to about 1/4-inch thickness using a meat mallet or rolling pin.

Season and set up dredging station

Season both sides of each cutlet with kosher salt and black pepper. Place the flour in a shallow dish. In another shallow dish, whisk the eggs with the milk until combined.

Dredge and pan-fry

Heat a large skillet (preferably stainless steel or nonstick) over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter; when the butter foams, dredge each cutlet in flour, shake off excess, dip in the egg mixture, then return to the flour for a light second coating. Carefully add cutlets to the hot skillet without crowding (work in batches if needed). Fry until golden brown, about 3 minutes per side, lowering heat slightly if the pan browns too quickly. Transfer cooked cutlets to a warm plate and tent with foil.

Sauté garlic and deglaze

Lower heat to medium. If the skillet is dry, add remaining 1 tablespoon olive oil. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the white wine (or 1/2 cup chicken broth) and use a wooden spoon to scrape up any browned bits from the pan. Let the wine reduce by half, about 2–3 minutes.

Add liquids and capers

Add the 1/2 cup chicken broth, lemon juice, and capers to the pan. Bring the mixture to a gentle simmer and cook 2–3 minutes to meld flavors and slightly reduce the sauce.

Finish sauce with butter and herbs

Remove the pan from the heat and whisk in the cold butter pieces one at a time to emulsify and slightly thicken the sauce. Stir in chopped parsley and taste; adjust seasoning with a pinch of salt or more lemon if desired.

Return chicken to pan

Return the cooked cutlets to the skillet and spoon sauce over them to reheat for 1–2 minutes. This warms the chicken and allows it to absorb the sauce.

Transfer chicken to a serving platter or individual plates. Spoon extra sauce and capers over each cutlet. Garnish with lemon slices or wedges and additional chopped parsley. Serve immediately with cooked pasta, rice, or mashed potatoes to soak up the sauce.