Chicken Piccata Recipe

Prep the chicken

Slice each chicken breast horizontally to make two thinner cutlets (or pound to 1/2-inch thickness). Pat dry with paper towels. Season both sides with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the garlic powder.

Set up breading station

In a shallow dish stir together the flour. In a second dish whisk the eggs with the milk until combined. In a third dish mix the breadcrumbs and grated Parmesan.

Bread the cutlets

Dredge each cutlet first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press into the breadcrumb-Parmesan mixture to coat. Set on a plate while heating the pan.

Pan-fry chicken

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the breaded cutlets (work in batches if necessary) and cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer cooked chicken to a warm plate and tent with foil.

Make the piccata sauce

Reduce heat to medium and add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add the minced garlic and cook 30 seconds until fragrant (do not brown). Add the chicken stock and scrape any browned bits from the pan with a wooden spoon. Stir in the lemon juice and capers and simmer 2-3 minutes to reduce slightly.

Finish sauce and serve

Remove the pan from heat and whisk in the remaining 1 tablespoon butter until the sauce is glossy. Return the chicken to the pan and spoon sauce over the cutlets to reheat for 1 minute. Sprinkle with chopped parsley and additional lemon slices if desired. Keep warm while plating.

Place the potato chunks and whole garlic cloves in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes.

Drain potatoes and garlic well, return to the hot pot and let steam-dry for 1 minute. Add 2 tablespoons butter and mash with a potato masher until mostly smooth. Stir in the milk, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Adjust seasoning to taste and keep warm until serving.

Toss the mixed vegetables with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. For broccoli or green beans: steam or sauté over medium-high heat for 4–6 minutes until tender-crisp. For baby carrots: simmer in lightly salted water 6–8 minutes or roast at 425°F (220°C) for 15–20 minutes until tender. Keep warm.