Thin cutlets are pan-fried until golden and smothered in a creamy, buttery lemon sauce, this
is one of my favorite 30 minute meals as it combines class and elegance with simplicity. It’s an easy and authentic recipe!
Chicken breasts Flour Capers Butter Lemon Salt and pepper Chicken stock Heavy cream
Slice chicken in half horizontally. Place them in a ziptop bag and use a meat mallet and pound them until they are evenly thin.
Dredge in flour
Add the flour, salt, and pepper to a shallow dish. Whisk together and then dredge the cutlets, one at a time, shaking off excess flour.
Cook chicken in melted butter and oil for 4-5 minutes per side. Once golden brown and cooked through, transfer chicken to a serving platter.
Add lemon juice, chicken stock, butter, and capers to skillet and bring to a boil. Remove from heat and whisk in cream.
Return the skillet to the heat and allow it to simmer until sauce is thickened. Transfer the chicken back into the skillet to heat through.
Enjoy chicken piccata over angel hair pasta. Garnish with fresh parsley and Parmesan cheese for a finishing touch!
Keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, use the stove on medium-low or the microwave.
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