Chicken Or Veal Piccata Recipe

Prep the meat

If using chicken breasts, slice each breast horizontally into two cutlets or pound to about 1/4-inch thickness between plastic wrap. If using veal, use thin cutlets (~1/4-inch). Pat the meat dry with paper towels.

Season both sides of each cutlet with kosher salt and freshly ground black pepper.

Put the flour on a shallow plate and whisk the egg with the milk (or water) in a shallow bowl. Dredge each seasoned cutlet first in flour, shaking off excess, then dip briefly in the beaten egg, and finally give a light second dusting of flour for a thin coating. (This double step creates a light crust that helps the sauce cling.)

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the fat is hot and shimmering but not smoking, add cutlets in a single layer without overcrowding (work in batches if necessary). Cook 2–3 minutes per side for chicken (until golden and an instant-read thermometer reads 160–165°F), or 1–2 minutes per side for veal (thin cutlets), until golden and cooked through. Transfer cutlets to a warm plate and tent loosely with foil.

If you cooked in batches, wipe out excess browned bits if the pan becomes too dark, leaving a light fond for the sauce; reserve any pan drippings.

Lower heat to medium. Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. Add minced shallot and cook 1–2 minutes until softened and translucent but not browned. Add minced garlic and cook 20–30 seconds until fragrant.

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

Add chicken stock and bring to a simmer. Let the liquid reduce by about one-third, 3–4 minutes, concentrating flavor.

Stir in fresh lemon juice and capers. Taste and adjust seasoning with salt and pepper. If you prefer a richer, silkier sauce, stir in 1 tablespoon heavy cream now and warm through, about 30 seconds.

Off the heat, whisk in 1 tablespoon cold butter at a time or the remaining 1 tablespoon butter to finish and gloss the sauce. This enriches and slightly thickens the sauce. Stir in chopped parsley.

Return the cooked cutlets to the skillet, spooning sauce over them and warming through for 1 minute (do not simmer hard or overcook). Allow the cutlets to rest briefly in the sauce so they absorb flavor.

Taste sauce one more time and adjust with more lemon juice, salt, or pepper if needed. For a brighter finish add a few whole capers or a squeeze of lemon over each cutlet before serving.

Place cutlets on warmed plates over a bed of cooked pasta, rice, or mashed potatoes if using. Spoon plenty of sauce and capers over the meat. Garnish with lemon wedges and additional chopped parsley.

Serve immediately.