When life gives you lemons, forget lemonade, make Sweet Lemon Chicken Piccata for dinner tonight!
I have neglected you, and I have to apologize. I have been making this incredibly delicious Sweet Lemon Chicken Piccata for years; and I am just now sharing the recipe with you?! Shame on me, because it’s amazing and a real family favorite!
Chicken Piccata is a classic Italian recipe consisting of thinly sliced (or pounded) cutlets dipped in egg, and then lemony bread crumbs. Then the cutlets are pan-fried and lightly drizzled with an intensely flavored lemon-butter-caper sauce. You get crunchy, flavor-packed juicy chicken served with one of the most delicious pan sauces around!
Sweet Lemon Chicken Piccata Perfected
Hearty white sandwich bread is ground in a food processor along with lemon zest and a pinch of salt and pepper. But DON’T toast them in your oven! They brown all on their own when pan fried in a skillet.
After prepping your lemony bread crumbs, Place all-purpose flour and beaten egg in separate dishes for dredging.
Create 1/4 inch thick chicken “cutlets” by either pounding chicken breasts flat -OR- slicing them horizontally with a sharp knife. This is the method I prefer and it’s actually a lot easier than it sounds. Start by placing your hand flat on the chicken breast. Hold a knife horizontally against the thick end of the meat and slowly slice the chicken in half underneath your hand using a sawing motion.
Pat chicken dry if needed, sprinkle with a pinch of salt and pepper, then dredge in the flour first. Pat the excess off, then dredge both sides in the egg next.
Finally, place cutlet into the bread crumb mixture, pressing the crumbs on to stick. Place the cutlets on a tray while you finish up with all the rest.
Here is the best hack EVER for pan-frying tasty chicken
Here’s where we deviate from most Chicken Piccata recipes. Instead of just frying these chicken cutlets in plain oil, we will be frying them in caper infused butter! Oh it’s simply the most delicious hack!
Melt butter in a heated skillet over medium-low heat. Add capers to the pan and let them fry in the butter for just 30 seconds, then remove with a slotted spoon and set aside. Here, I chopped my capers, but you can fry them whole just fine!
NOW place your chicken cutlets into the flavored butter and fry on each side until golden and cooked through.
Place cooked cutlets into a warm oven while you cook the second batch.
A touch of sweetness is essential to this recipe.
Once all chicken cutlets are fried, you’ll create a simple pan sauce with melted butter, fresh lemon juice, SUGAR, and the capers you fried up earlier. Drizzle this over the cutlets just before serving for the best Sweet Chicken Piccata you’ve ever had!
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