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“After attending a wedding where Chicken Picatta was served, I set out to perfect it at home. YUM”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pound cutlets to 1/8 inch thick.
  2. Sprinkle with salt and pepper (I like a lot of pepper).
  3. Coat with flour.
  4. Over medium-high heat add olive oil and butter, in a 12-inch skillet.
  5. When oils are hot, cook chicken, a few pieces at a time until lightly browned on both sides. Removing pieces as they brown and adding more oil and butter, if necessary.
  6. Reduce heat to low.
  7. Into drippings in skillet, stir water, wine and bouillon. Scrapping to loosen brown bits. (I will add in some of the flour to make the sauce thicker.).
  8. Return chicken to skillet; cover and simmer 15 minutes until fork tender.
  9. Remove chicken from skillet. Keep warm.
  10. Cut one lemon in half. Squeeze to remove juice. Thinly slice the other lemon.
  11. Stir lemon juice into liquid in skillet.
  12. Over high heat, heat to boiling. Spoon liquid over cutlets; garnish with lemon slices.

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