Chicken Piccata Recipe
Cook's Illustrated has the best technique descriptions I've ever seen and this recipe, with a little tweaking, is the best piccata I've ever tried with an assertive lemon accent.
Ingredients
- 2 large lemons
- 1 1/2 1 1/2 lbs turkey cutlets or 1 1/2 lbs veal cutlets
- salt
- fresh ground pepper
- 1/2 cup flour
- 4 tablespoons olive oil
- 1 large shallot, minced (or 1 tsp minced garlic)
- 1 cup chicken stock
- 2 tablespoons drained small capers
- 3 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh parsley leaves
Instructions
- Halve one lemon lengthwise and slice one half crosswise into 1/8-1/4 inch thick slices.
- Juice the remaining 1 1/2 lemons to obtain 1/4 cup juice.
- Salt & pepper each cutlet generously and coat each with flour.
- Heat a large heavy-bottomed skillet over medium-high heat until hot, add 2 tbsp oil, saute half of the cutlets until medium brown (2 minutes per side).
- Transfer cutlets to warm plate.
- Add remaining oil and repeat with remaining cutlets.
- Add shallot or garlic to pan over medium heat -- saute until fragrant (30 seconds).
- Add stock and lemon slices, increase heat to high and deglaze pan; simmer until liquid reduces to about 1/3 cup.
- Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup.
- Remove pan from heat, swirl in butter until it melts and thickens sauce; swirl in parsley.
- Spoon sauce over chicken and serve immediately.
Your Own Notes
Nutrition
Serving: 323gCalories: 485.7kcalCarbohydrates: 19.1gProtein: 40.1gFat: 27.6gSaturated Fat: 8.6gCholesterol: 133.7mgSodium: 415mgFiber: 1.8gSugar: 2.1g
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