Chicken Piccata Recipe

Butterfly and pound

If using whole chicken breasts, slice each breast horizontally to make two thinner cutlets (or butterfly and then pound). Lightly cover with plastic wrap and gently pound with a meat mallet until even thickness about 1/4 inch. This ensures quick, even cooking.

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

Set up dredging station: place flour in a shallow dish; beat eggs with milk in another shallow dish. Dredge each cutlet in flour, shake off excess, dip in egg mixture, then press again into flour for a light double-coating. Shake off excess flour.

In a large skillet over medium-high heat add 1 tbsp butter and 1 tbsp olive oil. When fragrant and hot (but not smoking), add chicken cutlets in a single layer without crowding — cook in batches if needed.

Cook each cutlet 2–3 minutes per side until golden brown and just cooked through (internal temperature 160–165°F / 71–74°C). Adjust time depending on thickness. Transfer cooked cutlets to a warm plate and tent with foil.

Lower heat to medium and add remaining 1 tbsp olive oil and 1 tbsp butter to the same skillet. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Pour in the white wine (or 1/2 cup chicken stock if avoiding alcohol) to deglaze the pan, scraping brown bits from the bottom with a wooden spoon. Allow to simmer 2–3 minutes to reduce slightly.

Add the lemon juice, drained capers, and the remaining 2 tbsp butter. Swirl the pan or whisk constantly until butter melts and sauce emulsifies — this will create a glossy, slightly thickened sauce. If sauce is too tart, stir in up to 1/2 cup chicken stock and simmer another 1–2 minutes to achieve desired balance and volume.

Taste and adjust seasoning with salt and pepper as needed (capers and stock will affect salt level).

Return chicken cutlets to the pan, spooning sauce over them. Warm through 1–2 minutes to marry flavors, but do not overcook.

Stir in chopped parsley and, if using, the extra butter for a richer finish. Spoon extra sauce over the chicken.

Serve immediately with lemon slices or wedges alongside. Recommended accompaniments: angel hair pasta, mashed potatoes, or steamed vegetables to soak up the sauce.