Chicken Piccata is a traditional Italian dish that can be prepared with any meat or fish. A piccata involves dredging the meat in flour, browning it with butter, and serving it covered in a lemony sauce topped with lemon slices, capers.
Recommended Wine: Due Vigne Vermentino
Recipe by: Nonni Fadell
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 extra-large eggs
- 3/4 cup seasoned dry breadcrumbs
- 1/4 cup grated Romano cheese
- olive oil
- 4 tsp capers
- 3 tablespoons butter at room temperature
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup dry white wine (Due Vigne Vermentino)
- Sliced lemon and chopped fresh parsley, for serving
- Pound chicken breasts to about a ¼-inch thick.
- Mix the flour, salt, and pepper in a shallow plate.
- In a second plate, beat the egg and ½ tablespoon of water.
- Mix the breadcrumbs and cheese in a third plate.
- Dip each piece of chicken first in the flour, then dip in the egg and breadcrumb mixtures.
- Heat 2 tablespoons of olive oil in a large saute pan over medium to medium-low heat.
- Add the chicken breasts and cook for 4 minutes on each side, until browned.
- Place them on a plate, cover and set aside while you prepare the sauce.
- In the same pan, melt 1 tablespoon of the butter, then add the lemon juice and wine.
- Bring to a boil over high heat, about 2 minutes.
- Remove from heat and add the remaining 2 tablespoons of butter and capers: swirl to combine.
Serve one chicken breast on each plate. Spoon the sauce over the chicken and serve with a slice of lemon and a sprinkling of fresh parsley.