The tangy and bright flavors of the piccata sauce coupled with the crispy chicken, will please everyone at the table.
Chicken piccata is a classic Italian-American dish that is easy to make and packed with flavor. To make this dish, you’ll split chicken breasts in half to make four equal cutlets, which are dredged in a mixture of all-purpose flour and grated. Parmesan adds extra salty-umami flavor to the breading that contrasts nicely with the lemony piccata sauce.
After the chicken is seared, put it in the oven to finish cooking while you make the piccata sauce . All of the browned bits of chicken fat and flour left in the pan after searing the chicken will create a fantastic base for the sauce. That chicken flavor is incorporated into the shallots and garlic as they are sautéed before the lemon zest, juice and capers are added.
Whether you’re a seasoned cook or a novice in the kitchen, chicken piccata is a classic recipe that everyone should have in their repertoire. When serving this dish, I like to pair it with a hearty carb like pasta or polenta, which becomes another vessel for soaking up the creamy sauce.: Sear the chicken in batches to avoid overcrowding the pan. Since this recipe calls for both lemon juice and lemon zest, make sure to zest the lemon before you juice it.
Sear the chicken cutlets, 2 at a time, and cook for about 3 minutes per side until they turn light golden brown. When the first pair of chicken cutlets are cooked, transfer them to a sheet pan lined with a wire rack. Add the remaining extra-virgin olive oil to the skillet to sear the remaining chicken.Transfer the sheet pan to the oven to finish cooking and keep warm while you make the piccata sauce.
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