A classic Italian dish, Chicken Piccata features tender, pan-fried chicken cutlets in a rich lemon-butter sauce with hints of garlic and white wine. The crispy Parmesan coating gives each bite a delightful crunch, perfectly balanced by the tangy and savory sauce.
This dish is perfect for a quick weeknight dinner or an elegant meal for guests. Serve it with pasta, rice, or a side of roasted vegetables.
Why You’ll Love This Recipe:
• Bright & Flavorful: The lemon sauce enhances the crispy chicken.
• Restaurant-Quality at Home: Simple ingredients create an elegant dish.
• Quick & Easy: Ready in about 30 minutes.
Ingredients
For the Chicken:
• 8 boneless, skinless chicken breast halves (about 4 oz each)
• ½ cup egg substitute
• 2 tbsp dry white wine or chicken broth
• 2 tbsp lemon juice
• 3 cloves garlic, finely minced
• ⅛ tsp hot pepper sauce
• ½ cup all-purpose flour
• ½ cup Parmesan cheese, finely grated
• ¼ cup fresh parsley, minced
• ½ tsp salt
• 3 tsp olive oil, divided
For the Lemon Sauce:
• 2 tbsp unsalted butter
• ¼ cup dry white wine or chicken broth
• 3 tbsp lemon juice
Instructions
1. Prepare the Chicken
• Pound each chicken breast to an even ¼-inch thickness.
• In a shallow dish, whisk together the egg substitute, 2 tbsp wine, 2 tbsp lemon juice, minced garlic, and hot pepper sauce.
• In another dish, mix flour, Parmesan cheese, parsley, and salt.
2. Coat & Cook the Chicken
• Dredge each chicken piece in the flour mixture, then dip in the egg mixture, and coat again with flour.
• Heat 1½ tsp olive oil in a skillet over medium heat.
• Cook 4 pieces at a time for 3–5 minutes per side until golden brown and fully cooked. Transfer to a warm plate and cover.
• Wipe out the skillet, add the remaining oil, and repeat with the rest of the chicken.
3. Make the Lemon Sauce
• In the same skillet, melt butter over medium heat.
• Add the remaining ¼ cup wine and 3 tbsp lemon juice.
• Bring to a boil and reduce by ¼ to concentrate the flavors.
4. Assemble & Serve
• Drizzle the lemon sauce over the cooked chicken.
• Garnish with fresh parsley and serve immediately.
Tips:
• Extra Crispy: Use a mix of panko and Parmesan in the coating.
• Make It Creamy: Add a splash of heavy cream to the sauce for richness.
• Pairing Suggestions: Serve with angel hair pasta, mashed potatoes, or sautéed greens.
Storage Options:
• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for the best texture.
• Freezer: Freeze cooked chicken (without sauce) for up to 2 months. Thaw and reheat before adding fresh sauce.
