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Ina Garten Chicken Piccata with Lemon Caper Sauce

Ina Garten Chicken Piccata with Lemon Caper Sauce - recipe card
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Golden pan-seared chicken cutlets bathed in a bright, buttery lemon-caper sauce. The cutlets are pounded thin for quick cooking and maximum surface area to catch the silky sauce. Finished with fresh parsley, this dish is elegant enough for company but fast enough for a weeknight.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 1/2 pounds total), halved horizontally to make 4 cutlets
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 tablespoon water
  • 3/4 cup plain dry breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons olive oil, divided
  • 1/3 cup fresh lemon juice (from about 2 lemons)
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup drained capers, rinsed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Lemon slices, for serving (optional)

Instructions

  1. Place each chicken breast half between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/4-inch thickness. This ensures quick, even cooking and tender cutlets.
  2. In a shallow dish, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In another shallow dish, beat the eggs with the water. In a third shallow dish, mix the breadcrumbs and Parmesan cheese.
  3. Pat the chicken cutlets dry with paper towels and season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge each cutlet in the flour mixture, shaking off excess, then dip in the egg mixture, and finally coat evenly with the breadcrumb mixture. Place on a wire rack set over a baking sheet.
  4. In a large skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium heat until the butter melts and foams. The foam indicates the pan is ready for frying.
  5. Working in batches to avoid crowding, cook the cutlets until golden brown and cooked through, about 2 to 3 minutes per side. The internal temperature should reach 165°F (74°C). Transfer to a plate and keep warm. Add the remaining 1 tablespoon butter and 1 tablespoon olive oil to the pan as needed for the second batch.
  6. Pour off any excess fat from the skillet, leaving about 1 tablespoon. Add the lemon juice and chicken broth to the hot pan, scraping up any browned bits with a wooden spoon. Bring to a simmer and cook until reduced by half, about 2 minutes.
  7. Stir in the capers and remaining 1 tablespoon butter, swirling the pan until the butter melts and the sauce thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
  8. Return the chicken cutlets to the pan, turning to coat with the sauce. Simmer for 1 minute to heat through. Sprinkle with parsley and serve immediately with lemon slices, if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended as the breading may become soggy. Reheating: Gently reheat in a skillet over medium-low heat with a splash of chicken broth, or microwave covered at 50% power in 30-second intervals until warm.

Nutrition

Keywords: chicken piccata, lemon caper chicken, chicken cutlets, Italian-American chicken, pan-seared chicken, lemon butter sauce, capers, quick dinner, weeknight chicken, Ina Garten chicken piccata

Find it online: https://inagartencooks.com/ina-garten-chicken-piccata-with-lemon-caper-sauce/