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!
Made this for dinner tonight, had to sub beef stock (homemade) for chicken, and omitted the parsley (both changes because of what I did and did not have on hand). Regardless, it was excellent - exactly what I think of as "chicken piccata."
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.