Community Pick
Chicken Piccata
"Cook's Illustrated has the best technique descriptions I've ever seen and this recipe, with a little tweaking, is the best piccata I've ever tried with an assertive lemon accent."
photo by DianaEatingRichly
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 large lemons
- 1 1⁄2 1 1/2 lbs turkey cutlets or 1 1/2 lbs veal cutlets
- salt
- fresh ground pepper
- 1⁄2 cup flour
- 4 tablespoons olive oil
- 1 large shallot, minced (or 1 tsp minced garlic)
- 1 cup chicken stock
- 2 tablespoons drained small capers
- 3 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh parsley leaves
directions
- Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
- Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
- Salt & pepper each cutlet generously and coat each with flour.
- Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
- Transfer cutlets to warm plate.
- Add remaining oil and repeat with remaining cutlets.
- Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
- Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
- Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
- Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
- Spoon sauce over chicken and serve immediately.
Questions & Replies
-
The recipe says it’s for Chicken Piccata But never shows amount of chicken needed in ingredient list. -
The recipe instructions don’t say what I do with the butter. Is it an alternate ingredient for the olive oil? Some recipes call for using both at the same time to brown the meat being used. However the oil and butter call for a different amount for each ingredient. Help. I’ll get this recipe made sooner or later.
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Can you freeze chicken piccata ?
Reviews
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This recipe was easy to make and quite delicious, but very lemony! -
I followed the recipe exactly and found that the lemon slices imparted a bitter taste I could not mitigate. I will make this again without the whole slices using the juice only and I expect it will be as good as I hoped this would be. I'm disappointed, especially since I know better than to use the whole rind in a dish like this. Zest is one thing, the white is another.
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One of the bedt "new" recipes I have tried. Family lived it. I added a cup of white wine to the first reduction and it added just a little umpfff. -
1/4 cup of lemon juice is just about right. We left the halved lemon out of the recipe. Used boneless skinless thighs and the meal was wonderful. -
Loved it! We used the juice of half a lemon plus some wine and even then, it tasted quite lemony to us! Will definitely make again.
see 47 more reviews
Tweaks
-
Added white wine to the first reduction.
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Used white wine instead of lemons and juice. -
I made this for New Years Eve. It was a huge hit. I used garlic instead of shallots and used slightly less lemon juice and a bit more stock. It was a light and healthy dish. I served it with Trader Joe brown rice blend cooked in chicken stock with dried cherries and walnuts. The best rice product ever, salad and crusty bread
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This was excellent! Even my picky daughter went back for seconds. It has a bit of a tang but not too much. We used the garlic instead of the shallot and it was wonderful. This goes straight into my keepers.
RECIPE SUBMITTED BY
Sue Freeman
United States
