Chicken Piccata Recipe
Tenderized chicken breasts lightly panko breaded and sauteed in lemon butter sauce with capers. Served with mashed potatoes.
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Ingredients
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Chicken Piccata
Mashed Potatoes
Method
Chicken Piccata
- 1
Prepare the Chicken
Tenderize the chicken breasts to about 1/2 inch thickness using a meat mallet. Season both sides with salt and black pepper.
- 2
Set up Breading Station
In three separate shallow bowls, place the all-purpose flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, then press into the panko breadcrumbs until fully coated.
- 4
Cook the Chicken
Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once hot, add the breaded chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
- 5
- 6
Combine and Serve
Return the chicken to the skillet, spoon the sauce over the top, and heat through for another minute. Serve immediately.
