English30 min
Chicken piccata
Thin chicken cutlets in a lemon, butter, and caper sauce. Four plates.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
393
Calories
1,573 kcal in this batch
Protein
40.9 g
Fat
18 g
Carbs
16.3 g
Per serving stays put. Amounts follow the headcount.
Ingredients
lemon
Lime · 1:1. Same acid, a different perfume.
Vinegar · half as much. Add it at the end. It is sharper than lemon.
Method
- 1
If the chicken is thick, pound it to about 1/2 inch. Salt and pepper it. Dredge it in the flour. Shake off the extra.
- 2
Heat the oil and 1 tablespoon of the butter in a skillet. Brown the chicken, about 3 minutes a side. Work in two batches so the pan stays hot. Take it out.
- 3
Pour in the broth. Scrape up the browned bits. Add the lemon juice and the capers.
- 4
Simmer until the sauce thickens a little, about 3 minutes.
- 5
Stir in the rest of the butter. Return the chicken. Spoon the sauce over it until it is hot, about 1 minute.
- 6
Scatter the parsley.
Cook's notes
Piccata is supposed to be sharp from the lemon and the capers, not sweet. Rinse the capers if the jar tastes like brine. A stainless pan browns the chicken. Nonstick will not give you the bits the sauce needs. Store cutlets can skip the pounding.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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