Easy-to-Make Main Dish
This lemony chicken piccata dish is one of my favorite recipes! First, it is surprisingly easy to make, and second, it tastes as good or better than what you might get served at a restaurant. It has a tangy lemon flavor seasoned with butter.
This dish is known for its thin chicken cutlets. To make cutlets, cut chicken breasts into small pieces, and pound them with a meat mallet. This will thin them and make them larger. An easy and no-mess way to pound raw chicken is to place it into a recloseable plastic bag and seal, squeezing out all of the air. Then use a meat mallet to pound the chicken. If you don’t have a mallet, try using a cast iron pan or a heavy metal cup.
Pre-measure and have everything ready to use in this dish because it cooks quickly. The thin chicken breasts only need to cook for 2-3 minutes on the first side and 1-2 minutes when flipped. Don’t crowd the pan with the cutlets. It is best to cook the chicken in small batches and then move it to a warm plate. Also, be careful covering the chicken on the serving plate unless you have a cover that lets steam escape because steam can make the chicken soggy.
If you haven’t used or eaten capers before, they resemble canned green peas but have a salty pickled taste. If you love capers, add as many as you want. But if you don’t love them, you can delete them entirely because this dish is versatile.
It is best to use fresh lemon juice in this recipe. You can even grate or zest the lemon peel and sprinkle it over the finished dish for more lemon flavor. Also, slice a fresh lemon and scatter it around the chicken before serving it. The lemon slices can serve as a garnish, but quests might also like to squeeze fresh lemon juice over their own serving.
Side Dish Ideas
Chicken Piccata goes well with pasta, mashed potatoes, asparagus, wilted spinach, or roasted vegetables. This recipe makes enough sauce to spoon over pasta or vegetables.