Piccata is an Italian culinary technique that was originally applied to vitello, but chicken piccata became popular in Italian-American cuisine in the 1950s as a cheaper and more accessible alternative. Its sweet and sour sauce of lemon, butter and capers reflects the influence of Jewish-Sephardic cuisine in northern Italy. Today it is the star dish of immigrant trattorias in New York and Buenos Aires.
Italian
Piccata Chicken
Classic chicken piccata with lemon, butter and caper sauce Italian style.
- Italy
- Main course
- Light
- High protein
- Low fat
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 38 g
- Fiber 0.5 g
- Carbohydrates 10 g
- Fat 20 g
- Sodium 540 mg
Story behind the dish
Preparation
Chicken Piccata is a preparation from Italy with easy difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 thin chicken breasts of 150 g.
- Have ready: 80 g of wheat flour.
- Have ready: 2 beaten eggs.
- Have ready: 100 g of butter.
- Have ready: Juice of 2 large lemons.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Flatten the breasts to 0
Flatten the breasts to 0.5 cm thick, season with salt and flour, shaking off any excess.
-
Heat oil and half the butter in a large frying pan.
Heat oil and half of the butter in a large frying pan, brown the chicken for 2-3 minutes per side until golden brown, set aside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Remove excess fat from the pan
Pour off excess fat from the pan, pour in the broth and lemon juice, scrape up the caramelized juices from the bottom.
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Let the sauce reduce for 3 minutes over medium heat until it thickens…
Let the sauce reduce for 3 minutes over medium heat until it thickens slightly.
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Add the capers
Add the capers, lemon zest and remaining butter off the heat, whipping the sauce in circular motions.
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Return the chicken to the pan for a minute to absorb the sauce…
Return the chicken to the pan for a minute so it absorbs the sauce without overcooking.
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Serve immediately with sauce on top
Serve immediately with sauce, parsley and lemon slices on top.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with turkey breast for less fat.
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