Chicken Piccata

Name: Chicken Piccata
Total time: 23 min
Yield: 4 servings
Cuisine: italian
Ingredients: 800 g Chicken breast; 1 tsp Salt; 1 tsp Ground black pepper; 80 g Plain flour; 2 piece Egg; 2 piece Lemon; 15 g Flat-leaf parsley; 30 ml Extra-virgin olive oil; 15 g Unsalted butter; 15 ml Extra-virgin olive oil; 30 g Capers; 120 ml Dry white wine; 120 ml Chicken stock; 45 g Unsalted butter; 1 tsp Salt

23 min · 23 min active · makes ~1.55 kg · Medium

Chicken Piccata: Pan-seared chicken breast with browned butter, tart capers, and bright lemon sauce. Serves 4.

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Chicken Piccata

Chicken Piccata: Pan-seared chicken breast with browned butter, tart capers, and bright lemon sauce. Serves 4.

See more →

TOTAL TIME

23 min

ACTIVE TIME

23 min

QUANTITY

~1.55 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/12

Tools0/16

Ingredients

0/12 gathered · 4 servings

800g

2tsp

1tsp

80g

2piece

15g

45ml

60g

30g

120ml

#	Quantity	Notes	State
1	800g	—	—
2	2tsp	—	—
3	1tsp	—	—
4	80g	—	—
5	2piece	—	—
6	2piece	—	—
7	15g	—	—
8	45ml	—	—
9	60g	—	—
10	30g	—	—
11	120ml	—	—
12	120ml	—	—

Tools

21 items

Serveware

1 item

Procedure

35 steps

1 of 35

Heat the oven to 100 °C so you can keep the cooked escalopes warm while you finish the sauce.

100°C

⏱ 10 min

2 of 35

Lay the chicken breasts on the chopping board.

Chicken breast · 800 g

⏱ 10s

ResultChicken breast

3 of 35

Slice each breast horizontally almost all the way through, then open it out flat like a book.

Chicken breast · step 2

⏱ 2 min

ResultButterflied chicken breasts

4 of 35

Lay the butterflied breasts flat on the chopping board.

Butterflied chicken breasts · step 3

⏱ 5s

ResultButterflied chicken breastsused in step 6

5 of 35

Lay cling film over the opened breasts to protect them while you flatten them.

⏱ 10s

6 of 35

Beat each breast firmly with the flat side of the meat mallet until every piece is about 5 mm thick all over.

Butterflied chicken breasts · step 4

⏱ 1 min

ResultThin chicken escalopesused in step 13

7 of 35

Measure the salt into the small bowl.

Salt · 1 tsp

⏱ 5s

ResultSalt

8 of 35

Add the ground black pepper to the same bowl.

Ground black pepper · 1 tsp

⏱ 5s

ResultSalt and ground black pepperused in step 10

9 of 35

Tip the flour into the shallow dish.

Plain flour · 80 g

⏱ 10s

ResultPlain flour

10 of 35

Pour the salt and pepper into the flour and stir them together with a fork until evenly combined.

Salt and ground black pepper · step 8

⏱ 15s

ResultSeasoned flour

11 of 35

Crack the eggs into the shallow bowl, discarding the shells.

Egg · 2 piece

⏱ 10s

ResultEgg

12 of 35

Beat the eggs with a fork until the yolks and whites are fully combined.

⏱ 20s

ResultBeaten Eggs

13 of 35

Lift each escalope into the seasoned flour and press it gently on both sides so a thin, even coat sticks all over; shake off any excess.

Thin chicken escalopes · step 6

⏱ 1 min

ResultFlour-coated escalopes

14 of 35

Dip each floured escalope into the beaten egg, letting the excess drip back into the bowl, so a thin egg layer coats both sides.

Flour-coated escalopes · step 13

⏱ 30s

ResultEgg-and-flour-coated escalopesused in step 22

15 of 35

Rub both lemons across the microplane over the small bowl, turning them as you go, until you have removed all the coloured zest.

Lemon · 2 piece

⏱ 1 min

ResultLemon zest

16 of 35

Halve the zested lemons and press them firmly on the citrus juicer, collecting the juice in the small jug.

Lemon zest · step 15

⏱ 30s

ResultLemon Juiceused in step 28

17 of 35

Gather the parsley leaves into a pile and rock the knife over them until they are roughly chopped.

Flat-leaf parsley · 15 g

⏱ 30s

ResultRoughly chopped parsley

18 of 35

Scrape the chopped parsley into the small bowl and set it aside.

Roughly chopped parsley · step 17

⏱ 5s

ResultRoughly chopped parsleyused in step 36

19 of 35

Pour the olive oil into the large frying pan.

Extra-virgin olive oil · 30 ml

⏱ 5s

ResultMeasured oil

20 of 35

Add the butter to the pan with the oil.

Unsalted butter · 15 g

⏱ 5s

ResultMeasured oil and unsalted butter

21 of 35

Set the pan over a medium-high heat and warm until the butter has melted and the foam begins to subside.

⏱ 1 min

ResultHot fat

22 of 35

Fry the coated escalopes in the hot fat in 2 batches, undisturbed, for about 3 minutes per side until deep golden and cooked through. Check the thickest piece reads 74 °C on a thermometer.

Egg-and-flour-coated escalopes · step 14

⏱ 12 min

ResultGolden cooked escalopes

23 of 35

Slide the pan of cooked escalopes into the oven to keep them warm while you make the sauce.

⏱ 10s

ResultGolden cooked escalopes

24 of 35

Set a second large frying pan over a medium heat and add the remaining olive oil.

Extra-virgin olive oil · 15 ml

⏱ 5s

ResultMeasured oil

25 of 35

Add the capers to the pan and let them sizzle for a moment.

Capers · 30 g

⏱ 5s

ResultMeasured oil and capers

26 of 35

Pour in the white wine, standing back from the steam.

Dry white wine · 120 ml

⏱ 5s

ResultMeasured oil and capers and dry white wine

27 of 35

Add the chicken stock to the pan.

Chicken stock · 120 ml

⏱ 5s

ResultChicken stock mixture

28 of 35

Pour the fresh lemon juice into the sauce and stir in the lemon zest.

Lemon Juice · step 16

⏱ 5s

ResultChicken stock mixture

29 of 35

Raise the heat to high and boil the sauce, stirring occasionally, until it has reduced by about half and smells sharp and bright.

⏱ 4 min

ResultReduced piccata sauce

30 of 35

Drop the cold butter into the sauce a piece at a time.

Unsalted butter · 45 g

⏱ 10s

ResultReduced piccata sauce and unsalted butter

31 of 35

Take the pan off the heat and swirl it continuously until every piece of butter has melted into a glossy, emulsified sauce — do not let it boil again.

⏱ 30s

ResultGlossy butter-mounted piccata sauce

32 of 35

Add the remaining salt to the sauce.

Salt · 1 tsp

⏱ 5s

ResultGlossy butter-mounted piccata sauce and saltused in step 35

33 of 35

Using oven gloves, lift the pan of escalopes out of the oven.

⏱ 10s

ResultGolden cooked escalopes

34 of 35

Arrange the golden escalopes in a slightly overlapping layer on the large serving platter.

Golden cooked escalopes · step 33

⏱ 30s

ResultGolden cooked escalopes

35 of 35

Spoon and pour all of the glossy piccata sauce evenly over the escalopes.

Glossy butter-mounted piccata sauce and salt · step 32

⏱ 15s

ResultSauced chicken escalopes

Total Time23 min

#	Product	Tool	Action
1	—	100°C	Heat the oven to 100 °C so you can keep the cooked escalopes warm while you finish the sauce.⏱ 10 min
2	800 g		Lay the chicken breasts on the chopping board.⏱ 10sResultChicken breast
3	Chicken breaststep 2		Slice each breast horizontally almost all the way through, then open it out flat like a book.⏱ 2 minResultButterflied chicken breasts
4	Butterflied chicken breastsstep 3		Lay the butterflied breasts flat on the chopping board.⏱ 5sResultButterflied chicken breastsused in step 6
5	—		Lay cling film over the opened breasts to protect them while you flatten them.⏱ 10s
6	Butterflied chicken breastsstep 4		Beat each breast firmly with the flat side of the meat mallet until every piece is about 5 mm thick all over.⏱ 1 minResultThin chicken escalopesused in step 13
7	1 tsp		Measure the salt into the small bowl.⏱ 5sResultSalt
8	1 tsp		Add the ground black pepper to the same bowl.⏱ 5sResultSalt and ground black pepperused in step 10
9	80 g		Tip the flour into the shallow dish.⏱ 10sResultPlain flour
10	Salt and ground black pepperstep 8		Pour the salt and pepper into the flour and stir them together with a fork until evenly combined.⏱ 15sResultSeasoned flour
11	2 piece		Crack the eggs into the shallow bowl, discarding the shells.⏱ 10sResultEgg
12	—		Beat the eggs with a fork until the yolks and whites are fully combined.⏱ 20sResultBeaten Eggs
13	Thin chicken escalopesstep 6		Lift each escalope into the seasoned flour and press it gently on both sides so a thin, even coat sticks all over; shake off any excess.⏱ 1 minResultFlour-coated escalopes
14	Flour-coated escalopesstep 13		Dip each floured escalope into the beaten egg, letting the excess drip back into the bowl, so a thin egg layer coats both sides.⏱ 30sResultEgg-and-flour-coated escalopesused in step 22
15	2 piece		Rub both lemons across the microplane over the small bowl, turning them as you go, until you have removed all the coloured zest.⏱ 1 minResultLemon zest
16	Lemon zeststep 15		Halve the zested lemons and press them firmly on the citrus juicer, collecting the juice in the small jug.⏱ 30sResultLemon Juiceused in step 28
17	15 g		Gather the parsley leaves into a pile and rock the knife over them until they are roughly chopped.⏱ 30sResultRoughly chopped parsley
18	Roughly chopped parsleystep 17		Scrape the chopped parsley into the small bowl and set it aside.⏱ 5sResultRoughly chopped parsleyused in step 36
19	30 ml		Pour the olive oil into the large frying pan.⏱ 5sResultMeasured oil
20	15 g		Add the butter to the pan with the oil.⏱ 5sResultMeasured oil and unsalted butter
21	—		Set the pan over a medium-high heat and warm until the butter has melted and the foam begins to subside.⏱ 1 minResultHot fat
22	Egg-and-flour-coated escalopesstep 14		Fry the coated escalopes in the hot fat in 2 batches, undisturbed, for about 3 minutes per side until deep golden and cooked through. Check the thickest piece reads 74 °C on a thermometer.⏱ 12 minResultGolden cooked escalopes
23	—		Slide the pan of cooked escalopes into the oven to keep them warm while you make the sauce.⏱ 10sResultGolden cooked escalopes
24	15 ml		Set a second large frying pan over a medium heat and add the remaining olive oil.⏱ 5sResultMeasured oil
25	30 g		Add the capers to the pan and let them sizzle for a moment.⏱ 5sResultMeasured oil and capers
26	120 ml		Pour in the white wine, standing back from the steam.⏱ 5sResultMeasured oil and capers and dry white wine
27	120 ml		Add the chicken stock to the pan.⏱ 5sResultChicken stock mixture
28	Lemon Juicestep 16		Pour the fresh lemon juice into the sauce and stir in the lemon zest.⏱ 5sResultChicken stock mixture
29	—		Raise the heat to high and boil the sauce, stirring occasionally, until it has reduced by about half and smells sharp and bright.⏱ 4 minResultReduced piccata sauce
30	45 g		Drop the cold butter into the sauce a piece at a time.⏱ 10sResultReduced piccata sauce and unsalted butter
31	—		Take the pan off the heat and swirl it continuously until every piece of butter has melted into a glossy, emulsified sauce — do not let it boil again.⏱ 30sResultGlossy butter-mounted piccata sauce
32	1 tsp		Add the remaining salt to the sauce.⏱ 5sResultGlossy butter-mounted piccata sauce and saltused in step 35
33	—		Using oven gloves, lift the pan of escalopes out of the oven.⏱ 10sResultGolden cooked escalopes
34	Golden cooked escalopesstep 33		Arrange the golden escalopes in a slightly overlapping layer on the large serving platter.⏱ 30sResultGolden cooked escalopes
35	Glossy butter-mounted piccata sauce and saltstep 32		Spoon and pour all of the glossy piccata sauce evenly over the escalopes.⏱ 15sResultSauced chicken escalopes
Total Time			23 min

Serving

Scatter the roughly chopped parsley generously over the top and bring the platter straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	599kcal
	52g
	31g
	11g
	22g
	2g
	2g
	1,518mg

Ingredients0/12

Tools0/16

Recipe

Chicken Piccata

Chicken Piccata: Pan-seared chicken breast with browned butter, tart capers, and bright lemon sauce. Serves 4.

What you’ll doYou will butterfly and pound chicken breasts to an even thickness, then coat them in seasoned flour and egg. Fry them in butter and oil until golden, then set them aside to keep warm. Build a sharp sauce from white wine, stock, capers and fresh lemon juice, finish it with cold butter off the heat, then pour it over the escalopes and scatter with parsley.

Serves4

Total23 min

LevelMedium

Ingredients

Chicken breast800 g
Salt2 tsp
Ground black pepper1 tsp
Plain flour80 g
Egg2 piece
Lemon2 piece
Flat-leaf parsley15 g
Extra-virgin olive oil45 ml
Unsalted butter60 g
Capers30 g
Dry white wine120 ml
Chicken stock120 ml

Tools

TongsLarge serving platterSalt bowl (small bowl)Parsley bowl (small bowl)Meat malletOvenTea towelEscalopes pan (large frying pan)Piccata sauce pan (large frying pan)Chef's knifeMicroplane zesterCling filmCitrus juicerShallow bowlShallow dishForkOven gloveChopping boardMicroplaneSmall jugThermometer

Method

Heat the oven to 100 °C so you can keep the cooked escalopes warm while you finish the sauce.

100°C10 minOven

Lay the chicken breasts on the chopping board.

10sChopping boardChicken breast · 800 g

Slice each breast horizontally almost all the way through, then open it out flat like a book.

2 minChopping board, Chefs knifeChicken breast · step 2

Lay the butterflied breasts flat on the chopping board.

Result · Butterflied chicken breasts · used in step 6

5sChopping board, Oven, Cling film, Oven gloveButterflied chicken breasts · step 3

Lay cling film over the opened breasts to protect them while you flatten them.

10sChopping board, Tea towel, Cling film

Beat each breast firmly with the flat side of the meat mallet until every piece is about 5 mm thick all over.

Result · Thin chicken escalopes · used in step 13

1 minChopping board, Meat malletButterflied chicken breasts · step 4

Measure the salt into the small bowl.

5sSalt bowl (small bowl)Salt · 1 tsp

Add the ground black pepper to the same bowl.

Result · Salt and ground black pepper · used in step 10

5sSalt bowl (small bowl)Ground black pepper · 1 tsp

Tip the flour into the shallow dish.

10sShallow dishPlain flour · 80 g

Pour the salt and pepper into the flour and stir them together with a fork until evenly combined.

15sShallow dish, ForkSalt and ground black pepper · step 8

Crack the eggs into the shallow bowl, discarding the shells.

10sShallow bowlEgg · 2 piece

Beat the eggs with a fork until the yolks and whites are fully combined.

20sShallow bowl, Fork

Lift each escalope into the seasoned flour and press it gently on both sides so a thin, even coat sticks all over; shake off any excess.

1 minShallow dishThin chicken escalopes · step 6

Dip each floured escalope into the beaten egg, letting the excess drip back into the bowl, so a thin egg layer coats both sides.

Result · Egg-and-flour-coated escalopes · used in step 22

30sShallow bowlFlour-coated escalopes · step 13

Rub both lemons across the microplane over the small bowl, turning them as you go, until you have removed all the coloured zest.

1 minParsley bowl (small bowl), MicroplaneLemon · 2 piece

Halve the zested lemons and press them firmly on the citrus juicer, collecting the juice in the small jug.

Result · Lemon Juice · used in step 28

30sSmall jug, Citrus juicerLemon zest · step 15

Gather the parsley leaves into a pile and rock the knife over them until they are roughly chopped.

30sChopping board, Chefs knifeFlat-leaf parsley · 15 g

Scrape the chopped parsley into the small bowl and set it aside.

Result · Roughly chopped parsley · used in step 36

5sParsley bowl (small bowl)Roughly chopped parsley · step 17

Pour the olive oil into the large frying pan.

5sEscalopes pan (large frying pan)Extra-virgin olive oil · 30 ml

Add the butter to the pan with the oil.

5sEscalopes pan (large frying pan)Unsalted butter · 15 g

Set the pan over a medium-high heat and warm until the butter has melted and the foam begins to subside.

1 minEscalopes pan (large frying pan)

Fry the coated escalopes in the hot fat in 2 batches, undisturbed, for about 3 minutes per side until deep golden and cooked through. Check the thickest piece reads 74 °C on a thermometer.

12 minEscalopes pan (large frying pan), ThermometerEgg-and-flour-coated escalopes · step 14

Slide the pan of cooked escalopes into the oven to keep them warm while you make the sauce.

10sEscalopes pan (large frying pan), Oven, Oven glove

Set a second large frying pan over a medium heat and add the remaining olive oil.

5sPiccata sauce pan (large frying pan)Extra-virgin olive oil · 15 ml

Add the capers to the pan and let them sizzle for a moment.

5sPiccata sauce pan (large frying pan)Capers · 30 g

Pour in the white wine, standing back from the steam.

5sPiccata sauce pan (large frying pan)Dry white wine · 120 ml

Add the chicken stock to the pan.

5sPiccata sauce pan (large frying pan)Chicken stock · 120 ml

Pour the fresh lemon juice into the sauce and stir in the lemon zest.

5sPiccata sauce pan (large frying pan)Lemon Juice · step 16

Raise the heat to high and boil the sauce, stirring occasionally, until it has reduced by about half and smells sharp and bright.

4 minPiccata sauce pan (large frying pan)

Drop the cold butter into the sauce a piece at a time.

10sPiccata sauce pan (large frying pan)Unsalted butter · 45 g

Take the pan off the heat and swirl it continuously until every piece of butter has melted into a glossy, emulsified sauce — do not let it boil again.

30sPiccata sauce pan (large frying pan)

Add the remaining salt to the sauce.

Result · Glossy butter-mounted piccata sauce and salt · used in step 35

5sPiccata sauce pan (large frying pan)Salt · 1 tsp

Using oven gloves, lift the pan of escalopes out of the oven.

10sEscalopes pan (large frying pan), Oven, Oven glove

Arrange the golden escalopes in a slightly overlapping layer on the large serving platter.

30sLarge serving platter, TongsGolden cooked escalopes · step 33

Spoon and pour all of the glossy piccata sauce evenly over the escalopes.

15sLarge serving platterGlossy butter-mounted piccata sauce and salt · step 32

Scatter the roughly chopped parsley generously over the top and bring the platter straight to the table.

Result · Chicken Piccata

10sLarge serving platterRoughly chopped parsley · step 18

Printed 10 October 2026