Quick and tasty chicken dish with a tang of lemon on the crispy fried chicken coated with panko. https://www.seriouseats.com/chicken-piccata-italian-fried-cutlet-recipe
Ingredients
- ½ cup all-purpose flour
- 1 large egg beaten
- 1 cup seasoned panko
- ⅓ cup parmesan cheese
- 1¼ lb thin sliced chicken breast
- Kosher salt and pepper
- vegetable oil for frying
- 1 cup white wine
- 2 Tbsp drained capers
- 10 Tbsp butter
- 3 Tbsp lemon juice
- 2 Tbsp fresh parsley
Instructions
- Set 3 wide, shallow bowls on a work surface. Add flour to one, egg to second the panko/parmesan mixture to the third
- Season chicken with salt and pepper. Dredge each in flour, egg, then the panko mixture, scooping the panko on top then pressing on to ensure a good layer on both sides. Place cutlet on a tray or plate lined with parchment, so they come off easy.
- Fill a large skillet with ¼ inch of vegetable oil. Heat over high heat until a drop of water sizzles, about 375F if you have a instant read thermometer. Add chicken carefully using tongs, laying the cutlets away from you to prevent getting splashed by oil. Cook until browned on one side then turn to other side about 3 minutes each side. Repeat with remaining cutlets. I cut into one to make sure it's cooked through. Set chicken aside under foil while making the sauce.
- Drain all but 1 Tbsp oil from the pan into a disposable container. Add the wine and boil until the alcohol smell has mostly cooked off, about 2 minutes. Add the capers and butter, whisking constantly, until the butter has melted. Lower heat to medium and continue whisking until a creamy sauces forms. Whisk in lemon juice and parsley and serve over chicken.
Notes
The original recipe used whole chicken breasts pounded thin and twice as much topping mixture but half the sauce. I like to serve mine with pasta and like extra sauce for that so I've doubled that and cut the topping in half to avoid wasting extra.