Description
This Chicken Piccata recipe features tender, thinly pounded chicken cutlets lightly breaded and cooked to golden perfection, served with a tangy lemon-caper sauce. With an option to pan-fry or air fry the chicken, this quick and flavorful Italian-inspired dish is perfect for a healthy weeknight dinner or special occasion. Garnished with fresh parsley and lemon slices, it brings bright, zesty flavors to your table in just 20 minutes.
Ingredients
Scale
Chicken and Breading
- 2 boneless, skinless chicken breasts (16 oz total)
- 2/3 cup seasoned whole wheat dry bread crumbs (or gluten-free bread crumbs)
- 2 large egg whites (or whole eggs)
- Olive oil spray (about 1 tbsp worth)
- Freshly ground black pepper (to taste)
- Salt (to taste)
Sauce
- 1/4 cup dry white wine
- 1/2 cup reduced sodium chicken broth
- 1 tbsp capers
- 1 tbsp whipped butter
- Juice of 1 lemon plus sliced lemon wedges for serving
- Chopped fresh parsley leaves (for garnish)
Instructions
- Prepare Chicken: Cut the chicken breasts into 4 equal cutlets. Place each cutlet between two sheets of parchment paper or plastic wrap and gently pound with a meat mallet or rolling pin to a uniform thickness of about ¼ inch. Season both sides lightly with salt and freshly ground black pepper.
- Bread Chicken: In a shallow bowl, beat the egg whites with 1 teaspoon of water until combined. Pour the bread crumbs onto a separate plate. Dip each chicken cutlet first into the egg whites, allowing excess to drip off, then coat evenly with bread crumbs, shaking off any extra.
- Cook Chicken – Pan-Fry Option: Heat a large skillet over medium heat and spray the breaded cutlets lightly with olive oil spray. Cook the cutlets for 2-3 minutes per side, until golden brown and cooked through. Transfer cooked cutlets to a plate and set aside.
- Make the Sauce: In the same skillet, melt the whipped butter over medium-high heat. Add the freshly squeezed lemon juice, white wine, chicken broth, lemon halves used for juicing, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the sauce reduces by half, about 2 minutes. Remove and discard the lemon halves, then stir in the capers.
- Serve – Pan-Fry Version: Arrange one chicken cutlet on each serving plate, spoon the lemon-caper sauce generously over the top, and garnish with a lemon slice and chopped fresh parsley.
- Cook Chicken – Air Fryer Option: Preheat the air fryer to 370°F (188°C). Place the breaded chicken cutlets in a single layer in the air fryer basket and cook for 5-6 minutes, flipping halfway through, until golden brown and cooked through.
- Make Sauce and Serve – Air Fryer Version: Follow the same sauce preparation steps as with the pan-fried chicken. Serve the air-fried chicken cutlets plated with the lemon-caper sauce and garnished with lemon slices and fresh parsley.
Notes
- You can substitute whole eggs for egg whites if preferred.
- For a gluten-free version, use gluten-free bread crumbs.
- Make sure not to overcook the chicken to keep it tender and juicy.
- If you don’t have white wine, you can use additional chicken broth and a splash of lemon juice as a substitute.
- Air frying offers a healthier alternative with less oil but still achieves a crispy exterior.
