Chicken Piccata
25 minServes 6
Pan-fried chicken cutlets in a bright lemon-caper butter sauce, ready in under 30 minutes.
| prepButterfly chicken breasts to create thin, even cutlets | ||||||||
| 900 g chicken cutlets or breasts, boneless, skinless, butterflied | Season & dredge chicken in flour | Sear first batch 2–3 min per side until golden | Sear second batch 2–3 min per side, transfer all to platter | Cook shallot 2 min until soft & fragrant | Add garlic, cook 1 min until fragrant | Simmer stock 4–5 min until reduced by half | Stir in butter, capers, lemon zest, juice & salt | Pour sauce over chicken, garnish with parsley |
| ½ tsp freshly cracked black pepper | ||||||||
| 1¾ tsp sea salt | ||||||||
| 125 g flour | ||||||||
| 45 g unsalted butter (for first batch) | ||||||||
| 30 ml extra-virgin olive oil (for first batch) | ||||||||
| Unsalted butter, as needed (for second batch) | ||||||||
| Extra-virgin olive oil, as needed (for second batch) | ||||||||
| 1 shallot, finely chopped | ||||||||
| 10 g minced garlic | ||||||||
| 360 ml chicken stock | ||||||||
| 1 tsp lemon zest, plus more to taste | ||||||||
| 15 ml fresh lemon juice | ||||||||
| 60 g unsalted butter (for sauce) | ||||||||
| 30 g capers, drained | ||||||||
| Fresh parsley, chopped (optional) | ||||||||
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