This is a really good recipe and I hope it becomes a favorite for you also!
- Carbohydrate 47.6585525 g
- Cholesterol 152.285 mg
- Fat 20.325515 g
- Fiber 4.54842500805855 g
- Protein 62.1330075 g
- Saturated Fat 6.157885 g
- Serving Size 1 1 Serving (487g)
- Sodium 663.9355 mg
- Sugar 43.1101274919414 g
- Trans Fat 1.781074 g
- Calories 668 calories
Step-by-step
- Wash chicken, Season the chicken lightly with salt and pepper. Dredge in flour and bread crumbs mixed, on both sides, coat a saut* pan with olive oil, and heat over med. Heat. Add the chicken and saut* several minutes until well browned on one side, Turn and continue cooking until nicely browned and cooked thru. Remove the chicken to warm serving platter.
- Deglaze the pan with the white wine scraping up any browned bit*s the stuck to the pan, add the chicken broth along with the capers, parsley, lemon juice and butter.
- Return the Chicken to the pan and cook briefly in the sauce, Bring the sauce to a simmer and reduce it, (you may add cornstarch mixed with little water to thicken) and correct the seasoning with salt and pepper if needed, poor the sauce over the chicken and serve immediately,
Unlike saltimbocca, which relies on layered prosciutto and sage, piccata builds its identity entirely through pan reduction. Sliced cutlets cook rapidly in fat before the pan undergoes deglazing with wine and citrus. Pounding the meat to a uniform one-quarter-inch thickness guarantees even heat penetration across the entire surface. Olive oil provides the necessary heat tolerance for browning, while butter added at the end emulsifies the pan liquids into a glossy coat.
Judging Doneness Without a Thermometer
Thin poultry cutlets overcook in seconds. Observe the edges of the meat while it sautés. Once an opaque white line creeps halfway up the side of the cutlet, flip the piece immediately. Press the center of the meat with a clean finger. Firm resistance indicates proper doneness, whereas a soft, squishy center means the interior remains raw. Remove the cutlets from the heat source immediately upon browning to prevent the protein fibers from tightening further.
- Dry white wine can be replaced with equal parts chicken broth and white wine vinegar at a one-to-one ratio, though acidity levels will spike.
- Cornstarch slurry requires simmering for at least one full minute to cook out the raw starch taste.
- Capers add a sharp salinity; rinse them under cold water beforehand if a milder profile is desired.
