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Lemon Caper Chicken Piccataitalian
PlateMap recipe · #61

Lemon Caper Chicken Piccata

Thin chicken cutlets with a golden crust and a bright, silky lemon-caper pan sauce balanced with butter and stock.

32minutes
4Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Preparation

    10 minutes

    Slice each chicken breast in half horizontally, pound to an even 1 cm, pat dry and season with salt and pepper.

    Success cue

    The cutlets are an even 1 cm thick.

  2. 02

    Coating

    3 minutes

    Dust the cutlets lightly with flour and shake off the excess.

    Success cue

    A thin, even coat with no loose patches.

  3. 03

    Searing

    10 minutesHigh heat

    Heat the olive oil with 25 g of the butter over medium-high heat and sear the chicken in batches for 2 to 3 minutes per side. Set aside.

    Success cue

    Golden on both sides.

  4. 04

    Pan sauce

    4 minutesGentle simmer

    Pour in the stock and scrape up the browned bits, then add the lemon juice and capers and simmer for 3 minutes.

    Success cue

    The sauce has reduced by about a third.

  5. 05

    Finish

    3 minutesLow heat

    Lower the heat, whisk in the remaining 25 g of cold butter and the lemon zest, and return the chicken for 2 minutes. Finish with the parsley.

    Success cue

    The sauce is glossy and the thickest part of the chicken reads 74°C.

    Watch out

    Do not let the sauce boil after adding the butter or it will split.

Cooking tips

Extra tip

Use both lemon zest and juice: zest gives aroma while juice supplies acidity without making the sauce watery.

  • • Dry chicken browns faster and more evenly
  • • Add cold butter off vigorous heat so the sauce stays emulsified

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 415
Protein
42.2g
Carbs
11.4g
Fat
21.8g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Milk, Wheat / gluten, Celery

Compound ingredients vary by product; check labels and possible cross-contact.

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