Chicken Picatta Recipe

Prepare the chicken

If breasts are thick, slice each horizontally to make two cutlets or pound between plastic wrap to about 1/4 inch thick. Pat dry with paper towels.

Season both sides of each cutlet with 1 tsp kosher salt and 1 tsp ground black pepper evenly.

Set up a dredging station: place 1 cup flour in a shallow dish. In another shallow bowl, whisk 2 eggs with 1/4 cup grated Parmesan until combined.

Dredge each chicken cutlet first in flour (shake off excess), then dip into the egg-Parmesan mixture, allowing excess to drip off.

In a large skillet (10–12 inch) over medium-high heat, add 2 tbs olive oil and 1 tbs unsalted butter. When butter is foaming and oil shimmering, add chicken cutlets in a single layer without crowding (cook in batches if needed).

Cook until golden brown, about 3 minutes per side depending on thickness, turning once. Internal temperature should reach 160–165°F. Transfer cooked chicken to a warm plate and tent with foil.

Reduce heat to medium. In the same skillet, add remaining 1 tbs unsalted butter and 2 tbs olive oil if the pan looks dry. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Pour in 1/2 cup dry white wine (or 1/2 cup chicken broth). Use a wooden spoon to scrape up browned bits (fond) from the bottom of the pan. Let the wine reduce by roughly half, about 2–3 minutes.

Stir in 1/2 cup chicken stock, 1/4 cup fresh lemon juice, and 2 tbs drained capers. Bring sauce to a simmer and let it reduce slightly for 2–3 minutes so flavors concentrate.

Remove skillet from heat and whisk in 2 tbs cold unsalted butter one piece at a time to emulsify and slightly thicken the sauce. Season to taste with additional salt and pepper if needed (taste carefully because capers are salty).

Return the chicken and any accumulated juices to the skillet, spooning sauce over each piece. Heat for 1–2 minutes in the simmering sauce to rewarm and finish cooking (internal temperature 165°F). Sprinkle 2 tbs chopped parsley over everything.

Arrange chicken on a serving platter or plates. Spoon extra sauce and capers over the cutlets. Garnish with lemon slices or wedges and additional parsley.

Serve immediately with pasta, mashed potatoes, or a simple green salad and lemon wedges on the side.