This dish is so impressive and one of the easiest go to recipes I make regularly. It’s a 
flavorful pop of lemon, the salty bite of capers can’t be beat. Pair it with almost any vegetable side dish, a nice big bowl of pasta, or even a fresh salad would be a great compliment to these flavors. I’ve seen many recipes that instruct you to cut a chicken breast in half, pound it thin, etc. It’s 2017 they have this fantastic cut of chicken at the store called a chicken cutlet. I find this is a great cut to use with no pounding required the house doesn’t have to know you’re making this dish by noise, just by smell.
The key to making this dish stand out from the other piccata recipes I’ve seen is heavily seasoning the flour used to dredge the chicken. Always season the chicken with salt and pepper, then lightly dredge the cutlets with a mixture of flour, garlic powder, onion powder, and Italian seasoning, how the heck can you go wrong.
Another little tip I’ll share is my secret weapon to bringing certain dishes from good to OH MY GAWD….fried capers…I repeat, fried capers. As you brown the chicken in the pan I add the capers into the oil let them fry up while the chicken finished cooking through and add crispy salty gems as the garnish on top. Please follow along and learn the secrets to the only chicken piccata you’ll ever want to make.
Ingredients:
1 lbs. Chicken cutlets (4)
1 1/2 cups Flour
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Italian Seasoning
Salt and Pepper TT
3 tbs. Olive Oil (divided)
2 tbs. Butter
2 Lemons (juiced)
1 Jar Capers (drained)
1/2 cup Wine
3 tbs. Parsley (chopped)
Method:
- In a large skillet heat 2 tbs. olive oil on medium high heat. Meanwhile in a small baking dish or plate add flour, garlic powder, onion powder, italian seasoning, and mix well.
- Season chicken cutlets with salt and pepper and dredge in flour (lightly coat) shaking off any access flour.
- Place cutlets in hot skillet and brown chicken on each side about 5 minutes per side (these are thin so it doesn’t take very long to cook through). After flipping the cutlets add half of the capers and fry until they burst open.
- Remove cooked chicken and fried capers to a separate plate to make the sauce in the same pan.
- Add butter and remaining 2 tbs. olive oil and heat on medium, add the wine lemon juice (I cut lemon into wedges, squeeze into pan and place the wedges directly into the pan the zest will release it’s flavors) and additional capers and turn the heat to medium low and let sauce reduce until it begins to thicken just slightly (about 3-5 minutes). Season with pinch of salt and pepper.
- Add the chicken cutlets back into the pan and allow to reheat the chicken (about 2 minutes), garnish with parsley and fried capers and enjoy!