Chicken Piccata

Recipe: Chicken Piccata


  • 6 boneless skinless chicken breasts
  • Kosher salt Fresh ground black pepper
  • 1 ½ cups all purpose flour
  • 1 shallot, minced
  • 3 extra large eggs
  • 4 Tbs tap water
  • 1 ½ cups Italian seasoned bread crumbs
  • ½ cup panko bread crumbs
  • ¼ cup Olive oil
  • 6 Tbs Unsalted butter -divided
  • ½ cup fresh squeezed lemon juice
  • 1 Tbs lemon zest
  • 1 cup dry white wine
  • Lemons wedges for serving
  • Chopped fresh parsley for serving


Preheat the oven to 400 degrees F

Prepare a sheet pan lined with parchment paper and set aside. Place a wire rack on a sheet pan and set aside.

Slice lemons and chop fresh parsley for serving and set aside.

Prepare the chicken breasts by rinsing with cool water and removing any fat and trim neatly. Fillet each breast in half long ways to make 12 thin chicken fillets and season with a little salt and pepper and set aside. In a shallow bowl combine the flour and ½ tsp kosher salt and ½ freshly ground black pepper; mix well and set aside. In a shallow dish combine the eggs and tap water by whisking together and set aside. In a medium bowl combine the Italian seasoned bread crumbs, panko bread crumbs and a minced shallot. Combine with a fork and set aside.

In an assembly line take 1 chicken fillet at a time and dip in the flour and shake off the excess, then dip in the egg mixture; then coat in the breadcrumb mixture and set on the sheet pan lined with parchment paper. Repeat with the remaining 11 fillets.

In a large sauté pan over medium heat; heat 3 Tbs of butter and ¼ cup olive oil. Once the butter and oil are hot and incorporated together add four of the coated breasts without over crowding the pan. Sauté the first batch of the fillets for 2 minutes a side and are golden brown, remove from the pan, set on a paper to remove excess grease and then place the fillets on the sheet pan fitted with a wire rack. Once all the breasts have been sautéed and are golden brown bake them on the sheet pan fitted with the wire rack for 7-10 minutes until cooked though and kept warm while the sauce is prepared.

Meanwhile prepare the sauce by removing the oil from the sauté pan and wiping clean with a paper towel. Over medium heat melt 1 ½ Tbs of butter and add the lemon juice and lemon zest, wine, ½ tsp of kosher salt and ½ tsp of black pepper and bring to a boil. Reduce the sauce by half. Turn off the heat; then whisk in the remaining 1 ½ Tbs of butter and the fresh parsley.

For service, pour a little sauce over the breasts and serve with lemon wedges.

My rating:5 stars: ★★★★★

Recipe adapted from the Barefoot Contessa

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.

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