Prep 20 mins
Cook 20 mins
Cook's Illustrated has the best technique descriptions I've ever seen and this recipe, with a little tweaking, is the best piccata I've ever tried with an assertive lemon accent.
- 2 large lemons
- 1 1⁄2 lbs chicken cutlets or 1 1⁄2 lbs turkey cutlets or 1 1⁄2 lbs veal cutlets
- fresh ground pepper
- 1⁄2 cup flour
- 4 tablespoons olive oil
- 1 large shallot, minced (or 1 tsp minced garlic)
- 1 cup chicken stock
- 2 tablespoons drained small capers
- 3 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh parsley leaves
- Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
- Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
- Salt & pepper each cutlet generously and coat each with flour.
- Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
- Transfer cutlets to warm plate.
- Add remaining oil and repeat with remaining cutlets.
- Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
- Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
- Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
- Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
- Spoon sauce over chicken and serve immediately.
This recipe was easy to make and quite delicious, but very lemony!
This is hands down the best Chicken Piccata recipe ever. I can't believe how much flavor there is in a dish that takes almost no time to put together. I serve it with angel hair pasta.
Have been making this for years - a family favorite. I recently omitted the butter to reduce calories, and it was still great!