Description
Zesty chicken piccata with lemon sauce combines Italian culinary tradition and bright, tangy flavors. Crisp chicken cutlets drizzled with a silky lemon-caper sauce invite you to savor each delightful bite.
Ingredients
Scale
- 8 halves boneless skinless chicken breasts (approximately 4 oz/113 g each)
- 1/2 cup egg substitute
- 1/2 cup all-purpose flour
- 1/2 cup finely grated parmesan cheese
- 5 tbsps lemon juice (divided)
- 2 tbsps (plus an additional 1/4 cup) dry white wine or chicken broth (divided)
- 3 cloves garlic (finely minced)
- 2 tbsps unsalted butter
- 3 tsps olive oil (divided)
- 1/4 cup freshly minced parsley
- 1/2 tsp salt
- 1/8 tsp hot pepper sauce
Instructions
- Prepare chicken breasts by pounding them to an even 1/4-inch thickness. Create two separate seasoning stations: one with egg substitute, wine, lemon juice, garlic, and hot pepper sauce; another with flour, Parmesan cheese, parsley, and salt.
- Thoroughly coat each chicken piece in flour mixture, then dip into egg mixture, and re-coat with flour. Heat olive oil in a nonstick skillet over medium heat (approximately 350°F). Cook chicken for 3-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer cooked pieces to a warm plate and cover.
- Without cleaning the skillet, melt butter and add remaining wine and lemon juice. Increase heat to medium-high and boil for 2-3 minutes, allowing the sauce to reduce by one-fourth. This process concentrates the flavors and creates a rich, tangy glaze.
- Pour reduced sauce directly over chicken breasts, ensuring even distribution. The sauce should cling to the meat, creating a glossy, appetizing finish. Garnish with additional fresh parsley if desired. Serve immediately while the chicken remains hot and sauce is at its peak flavor.
Notes
- Tenderize chicken evenly by gently pounding meat between plastic wrap to achieve consistent thickness for uniform cooking.
- Swap all-purpose flour with gluten-free alternatives like almond or rice flour for those with wheat sensitivities.
- Control sauce consistency by adjusting wine and lemon juice reduction time, creating a lighter or more concentrated flavor profile.
- Enhance protein options by substituting chicken with turkey or plant-based cutlets for diverse dietary preferences while maintaining the recipe’s core technique.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 271 kcal
- Sugar: 0 g
- Sodium: 293 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 54 mg