Country Style Chicken Piccata Recipe

Prepare and Pound Chicken

Slice each chicken breast horizontally to make 2 thin cutlets (if breasts are thick). Place between two pieces of plastic wrap and pound gently with a meat mallet to about 1/4 inch thickness. Trim any ragged edges. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Set Up Breading Station

In a shallow dish whisk together eggs and buttermilk. In a second shallow dish combine 1 cup flour, 1/4 cup cornmeal, 1/2 tsp garlic powder, 1/2 tsp paprika and remaining 1/2 tsp salt and 1/2 tsp black pepper.

Bread the Chicken

Working one at a time, dredge each pounded cutlet in the flour mixture, shake off excess, dip into the egg-buttermilk mixture, then coat again in the flour-cornmeal mixture pressing gently to adhere. Place breaded cutlets on a wire rack and let rest 5 minutes so coating sets.

Fry Until Crispy

Pour oil into a large skillet to come about 1/4 inch up the side and heat over medium-high until shimmering (about 350°F / a bubble test around a wooden spoon). Fry cutlets 2–3 minutes per side until golden brown and internal temperature reaches 165°F. Work in batches if needed. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining cutlets. Reserve 1 tbsp pan oil/drippings for gravy.

Sauté aromatics: In a medium saucepan heat 1 tbsp olive oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice & add seasonings: Add 1 cup rice to the pan and stir to coat in oil, cooking 1–2 minutes to lightly toast. Stir in 1 tbsp tomato paste, 1/2 tsp turmeric (or a pinch saffron), 1/4 tsp ground cumin and 1/2 tsp salt until combined.

Simmer rice: Add 2 cups chicken broth, bring to a gentle boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. If using peas/carrots, stir them in in the last 3 minutes of cooking to heat through. Fluff with a fork and keep covered until serving.

Make a roux: In a medium skillet melt 2 tbsp butter over medium heat. Add 2 tbsp flour and whisk constantly for 1–2 minutes until lightly golden (cook out raw flour taste).

Finish gravy: Slowly whisk in 1 1/2 cups whole milk and the reserved 1 tbsp pan drippings. Bring to a gentle simmer, whisking constantly until slightly thickened, 3–5 minutes. Season with 1/2 tsp salt, 1/2 tsp freshly ground black pepper and 1/2 tsp Worcestershire sauce if using. If gravy is too thick, thin with up to 2 tbsp more milk. Taste and adjust seasoning.

Cook vegetables: In a medium skillet heat 1 tbsp olive oil or butter over medium-high heat. Add vegetables (green beans or broccoli) and sauté, stirring occasionally, until bright and just tender-crisp, 4–6 minutes (longer if you prefer tender).

Season and finish: Season with 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon juice. Toss and remove from heat. Keep warm until plating.

Assemble the dish: Spoon a generous portion of warm Spanish yellow rice in the center of each plate. Place one or two crispy chicken cutlets over the rice.

Sauce and garnish: Ladle country gravy over the chicken (and a little on the rice if desired). Arrange the seasoned vegetables to the side. Sprinkle chopped fresh parsley over the chicken and serve with lemon wedges on the side for squeezing.

Serve: Serve immediately while chicken is crisp and gravy is hot. Leftovers: store components separately in airtight containers for up to 3 days; reheat chicken in a 350°F oven to retain crispness.