• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Homemade Italian Cooking
  • Home
  • Recipes
    • Appetizers
    • Desserts
    • Drinks
    • Gluten-Free
    • Pasta, Rice & Grains
    • Recipes
    • Soups
  • Videos
  • News & Events
    • Cooking Classes
    • Giveaways
    • Restaurant Reviews
    • Press
    • Product Reviews
  • Shop
    • Cookbooks
    • Ingredients
    • Kitchen Equipment
  • For Bloggers
  • About
  • Checkout
    • Instagram
    • YouTube
menu icon
go to homepage
  • Recipes
  • Videos
  • Shop
  • Cookbook
  • About
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Videos
    • Shop
    • Cookbook
    • About
    • Instagram
    • YouTube
  • ×

    Home » Recipes » Recipes

    Chicken Piccata: Pan-Fried Breaded Chicken Cutlets with Lemon & Caper Sauce

    Published: Mar 2, 2021 · Modified: Feb 16, 2022 by Cara Kretz · This post may contain affiliate links · 4 Comments

    Share

    Chicken PicattaChicken Piccata is simply divine AND easy to make at home too! Once you learn to make juicy, fried chicken cutlets, the sauce options are endless. Piccata refers to the syrupy lemon & butter sauce, garnished with briny capers and flat-leaf parsley.  I add a touch of cream at the end to ensure the sauce is rich and tangy. One secret is to caramelize a sliced lemon at the beginning of the sauce and add them back in at the end. I think it helps the visual appeal. For this dish I used the larger Sicilian Caper Berries. You can also use the smaller capers which are easier to find at the grocery store.

    These fried chicken cutlets are also wonderful with a Mushrooms Marsala Sauce, or for Chicken Parmesan!

    breading       frying cutletsDarlene Conrad Piccata Sauce-2

    I had a few friends over for lunch this week to learn how to make Chicken Piccata and Homemade Pasta. We had a great time hanging out in the kitchen! Set up a breading station for quick assembly. Fry two cutlets at a time in olive oil for best results. Darlene is making the lemon piccata sauce. See my blog post on making homemade angel hair pasta from scratch!

    Chicken Piccata
    Print Pin
    5 from 1 vote

    Pan-Fried Breaded Chicken Cutlets with Lemon & Caper Sauce (Chicken Piccata)

    Chicken Piccata -Pan-Fried Breaded Chicken Cutlets with Lemon & Caper Sauce (Chicken Piccata)
    Course Meat
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    Author Homemade Italian Cooking with Cara

    Ingredients

    • 3 eggs
    • 3 tablespoons milk
    • 1 teaspoon salt
    • 1 teaspoon black pepper ground
    • 1 cup flour
    • ½ cup parmesan cheese freshly grated
    • 1 ½ cups breadcrumbs best to use a combination of panko and regular
    • 4 chicken breasts skinless and boneless
    • ½ cup olive oil
    • 6 tablespoons butter
    • 1 lemon cut into very thin slices, seeds removed
    • Juice from 1 lemon
    • ½ cup dry white wine
    • 1 ½ cups chicken stock
    • 2 tablespoons capers or large Sicilian caper berries, stemmed
    • 2 tablespoons Flat-leaf Italian parsley minced
    • 3 tablespoons cream

    Instructions

    • Carefully slice the breasts in half horizontally. Place each half in a ziplock bag and gently pound the breast with a mallet or back of heavy pan until the breast is an even thickness all around. Repeat until you have 8 same size chicken cutlets.
    • Place the flour in a wide plate or shallow bowl.
    • Whisk the eggs, milk, salt and pepper together in a wide bowl until blended.
    • Mix the breadcrumbs and parmesan cheese in a wide plate or shallow bowl.
    • Dredge the cutlets in flour to coat both sides. Then dip in the egg mixture, and finally in the breadcrumbs.
    • Heat the olive in a large skillet over medium heat. Fry the cutlets two at a time until golden brown on both sides. Place the cooked cutlets on a baking sheet lined with paper towels until all the cutlets are done.
    • Remove the pan from the heat and pour off the oil. Add 3 tablespoons of butter and return the pan to medium heat. When the butter is melted, place the lemon slices over the bottom of the pan. Cook until the lemon slices are golden, about 3 minutes. Scoop the lemon slices out and set them aside.
    • Add the remaining butter, wine, and the lemon juice and bring to a boil. Boil until the liquid is syrupy, 3-4 minutes. Pour in the stock, bring to a boil and cook until reduced by about half, about 5 minutes.
    • Add the capers, cream, and half the parsley. Place the fried cutlets in the sauce and simmer a few more minutes until the cutlets are warmed. Do not let the cutlets be covered entirely in the sauce or they will lose their crispiness. To serve, place one cutlet on a place, ladle some sauce over the top and garnish with cooked lemon slices and more parsley.
    « Sicilian Stuffed Artichokes with Parmesan and Garlic á la Florence Cipolla
    Oven Baked Corned Beef with Guinness Beer and Crispy Smashed Red Potatoes for St. Patrick's Day »

    You might also like

    Reader Interactions

    Comments

    1. Anonymous

      January 14, 2021 at 1:30 pm

      Can this be made without the cream or us there a substitute I can use . I have all the ingredients except the cream

      Reply
      • Cara Kretz

        January 14, 2021 at 7:07 pm

        You can make he sauce without cream. Or try to substitute butter, milk, sour cream, cream cheese or mayonnaise to give it a creamy texture. Good luck!

        Reply
    2. Dan the Home Chef

      January 24, 2019 at 5:46 pm

      5 stars
      This was delicious! My wife raved!!

      Reply
      • Cara Kretz

        January 25, 2019 at 8:19 am

        Thank you so much!! I'm glad you tried it. Ciao! Cara

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    5 × five =

    Primary Sidebar

    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

    More about me →

    Delicious Detox & Powerfoods cookbook. Buy Now!

    Global Cuisine

    • Oven Baked Corned Beef with Guinness Beer and Crispy Smashed Red Potatoes for St. Patrick's Day
    • Succulent and Crispy Pork Belly on Chinese Steamed Buns with Pickled Cucumbers and Hoisin Sauce
    • Spanish Paella on the Grill
    • Peach Panzanella Salad with Honey Cardamom Vinaigrette

    Holiday & Special Occasions

    • White Turkey Chili with Beans and Jalapenos for Super Bowl
    • La Befana’s Panettone Ice Cream Cake for Epiphany
    • Feast of the Seven Fishes: A Sicilian Christmas Eve Dinner
    • Amazing Two-Ingredient Pumpkin Cake with Buttered Rum Glaze for Halloween

    Footer

    Footer

    ↑ back to top

    Contact

    • cara@homemadeitaliancooking.com
    • Press
    • For Bloggers

    About

    • About Cara
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Copyright © 2022 Homemade Italian Cooking by Cara | Foodie Pro Theme by FeastDesignCo