Chicken piccata is a pan-seared cutlet dish with a bright lemon-caper butter sauce that comes together in 20 minutes. This Cook's Illustrated–inspired version emphasizes technique to achieve perfectly browned meat and a balanced, assertive lemon accent.
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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.
Leftover cooked cutlets can be refrigerated up to 2 days but are best served fresh. Reheat gently in a low oven; do not reheat the sauce as it may break.
Yes. Pound boneless, skinless chicken breasts to 1/4-inch thickness before salting, peppering, and flouring. Cook time remains about 2 minutes per side.
Omit them or substitute with 2 tablespoons drained green olives, finely chopped. The sauce will be slightly less briny but still delicious.
No. The sauce must be made in the pan after cooking the cutlets and is best served immediately so the butter stays emulsified and glossy.
Cook 2 minutes per side over medium-high heat until medium brown. Veal and turkey cutlets are thin enough that this timing cooks them through without drying them out.
Serve over pasta, rice, or polenta. A simple green salad or roasted vegetables pair well without competing with the bright lemon sauce.
