StovetopItalian
Chicken piccata
Thin cutlets, lemon, capers, a pan sauce. Weeknight, 20 minutes, a real lemon.
Made it?
25 min · 20 min hands-on · pull 160°F · rest 3 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- chicken cutlets, ½ inch4 (2 lb)
- flour1/2 cup
- butter3 tbsp
- oil1 tbsp
- white wine or stock1/3 cup
- lemon1
- capers2 tbsp
- to tastesalt
Method
- 1
Salt, flour. Hot oil and 1 tbsp butter, 3 minutes a side to 160°F. Out.
- 2
Wine, lemon juice, capers, scrape. Butter in off the heat.
- 3
Sauce over the cutlets. Parsley. Do not start with thick breasts — slice and pound.
If you don’t have it
- chicken breast → chicken cutlets. Keep the same pull. Leaner cooks faster and dries sooner.
- chicken cutlets, ½ inch → What you actually have, if it is the same muscle family. Veal piccata is the original. Same pan, pull 145.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making potato salad.
While the meat rests. Waxy potatoes, salt in the water, mustard-mayo, pickle, celery. Fold when the potatoes are still warm.
45 min
- With this dish, try making skillet mac.
In the oven while a roast rests, or the last stretch of a smoke. A real béchamel, cheddar, a breadcrumb top. Do not start it at the same time as a packer and expect timing to match.
40 min