Chicken piccata

Yield: 1 serving
Community Recipe from


  • 1 package(s) Thin sliced chicken breast cutlets
  • Flour
  • Panko breadcrumbs
  • Grated Parmesan cheese
  • 2 Eggs, beaten with a little milk
  • Butter and olive oil
  • 1 clove(s) Garlic, minced
  • 1/2 cup(s) White wine
  • 1-2 cup(s) chicken broth
  • 1/4 cup(s) Lemon juice
  • 3-4 tablespoon(s) Butter
  • 1 tablespoon(s) Capers


  1. 1. Mix panko and parmesan in a large plate.
  2. 2. Salt and pepper chicken
  3. 3. Dredge chicken in flour. Dip in egg, and then in breadcrumb mixture
  4. 4. Heat butter and olive oil in a skillet
  5. 5. Add breaded cutlets and cook 2-3 minutes per side until done.
  6. 6. Remove cutlets and Place on wire rack over cookie sheet in low oven to keep warm
  7. 7. Add 1 tbsp butter and cook garlic 1 minute
  8. 8. Add wine to deglaze. Add chicken broth and cook over high to reduce for a fe minutes
  9. 9. Add lemon juice and capers
  10. 10. Add in butter at the end. Spoon sauce over chicken
November 2013

This recipe is a personal recipe added by avandewater2 and has not been tested or endorsed by MyRecipes.

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