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Piccata di Pollo
Tender, pan-fried chicken cutlets coated in a light flour dredge, served with a vibrant and tangy sauce made from lemon, capers, and white wine, finished with a swirl of butter.
ð§ ææ
- 4 Chicken breast cutlets(About 150-170g each, or one large breast sliced horizontally and pounded thin.)
- 120 ml All-purpose flour(For dredging. Seasoned with salt and pepper.)
- 60 g Unsalted butter(Divided. 30g for sautéing, 30g for finishing the sauce.)
- 30 ml Olive oil(For sautéing, can be used in combination with butter.)
- 60 ml Fresh lemon juice(From about 1-2 lemons.)
- 3 tbsp Capers(Drained. Rinsing is optional, depending on desired saltiness.)
- 120 ml Dry white wine(Such as Pinot Grigio or Sauvignon Blanc.)
- 60 ml Chicken broth or water(Optional, to extend the sauce if needed.)
- 2 tbsp Fresh parsley(Chopped, for garnish.)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the chicken: If using whole chicken breasts, slice them horizontally to create thinner cutlets. Place each cutlet between two pieces of plastic wrap or parchment paper and gently pound them to an even thickness of about 0.5 cm (1/4 inch) using a meat mallet or the bottom of a heavy pan. This ensures even cooking. Season both sides generously with salt and freshly ground black pepper.
â±ïž 10 minutes - 2
Dredge the chicken: Place the seasoned flour in a shallow dish or plate. Lightly coat each chicken cutlet in the flour, shaking off any excess. This coating will help create a golden crust and thicken the sauce.
â±ïž 5 minutes - 3
Cook the chicken: Heat 15g of butter and 15ml of olive oil in a large skillet over medium-high heat (around 190°C / 375°F). Once the butter is melted and shimmering, carefully add the floured chicken cutlets in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C (165°F). Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.
â±ïž 6 minutes - 4
Make the sauce: Reduce the heat to medium (around 175°C / 350°F). Add the remaining 15g of butter and 15ml of olive oil to the same skillet. Once melted, pour in the white wine and scrape up any browned bits from the bottom of the pan (deglazing). Let the wine simmer and reduce by about half, which should take 1-2 minutes. Stir in the lemon juice and drained capers. If using, add the chicken broth or water now. Bring the sauce to a gentle simmer.
â±ïž 5 minutes - 5
Finish the sauce and serve: Continue to simmer the sauce for another 1-2 minutes until it slightly thickens. Taste and adjust seasoning with salt and pepper if needed. Remove the skillet from the heat. Swirl in the remaining 15g of cold butter, piece by piece, until it melts and emulsifies into the sauce, making it rich and glossy. Return the chicken cutlets to the pan for about 30 seconds to warm through and coat them in the sauce. Garnish with fresh chopped parsley and serve immediately.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âPound the chicken cutlets to an even thickness for consistent cooking.
- âDo not overcrowd the pan when sautéing the chicken; cook in batches if necessary.
- âEnsure the sauce is vibrant and tangy by tasting and adjusting lemon juice and capers.
- âFinishing the sauce with cold butter (monter au beurre) creates a richer, glossier texture.
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- Substitute veal cutlets for chicken.
- Add sautéed artichoke hearts to the sauce.
- Use chicken broth instead of white wine for an alcohol-free version.