Lemon pepper chicken piccata

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, about 1.5 lb total; patted dry)
• 2 teaspoons Lemon Pepper Seasoning (any brand; adds citrusy pepper flavor)
• 1/2 cup All-Purpose Flour (for dredging; sifted)
• 1/4 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 4 tablespoons Unsalted Butter (divided: 2 Tbsp for searing, 2 Tbsp for sauce)
• 2 tablespoons Capers (rinsed and drained)
• 2 tablespoons Lemon Juice (freshly squeezed from 1 lemon)
• 1/4 cup White Wine (dry; optional can substitute chicken broth)
• 2 tablespoons Fresh Parsley (chopped)
• 2 cloves Garlic (minced)
• 1 whole Lemon (thin slices for garnish)
• 8 ounces Angel Hair Pasta (optional; cooked according to package)

Instructions

1. Slice the Chicken

   Place each chicken breast on a cutting board, hold the top firmly, and slice horizontally through the middle to create two thin cutlets per breast.

   Time: PT2M

2. Season and Prepare Dredge

   Season both sides of the cutlets with lemon pepper seasoning. In a shallow dish combine the flour and grated Parmesan; mix well.

   Time: PT3M

3. Dredge the Chicken

   Press each seasoned cutlet into the flour‑Parmesan mixture, coating both sides. Shake off excess and set aside on a plate.

   Time: PT2M

4. Sear the Chicken

   Heat olive oil and 2 Tbsp butter in a large skillet over medium‑high heat (≈375°F). Add the cutlets and cook 2‑3 minutes per side until golden brown. Remove and set aside on a warm plate.

   Time: PT5M

   Temperature: 375°F

5. Make the Capers‑Lemon Sauce

   In the same skillet, add the remaining 2 Tbsp butter, minced garlic, and capers. Sauté 30 seconds, then pour in white wine and lemon juice. Reduce by half, stirring constantly. Finish with chopped parsley and a splash of extra butter to emulsify.

   Time: PT5M

   Temperature: 300°F

6. Return Chicken to the Pan

   Place the seared cutlets back into the sauce, spooning the buttery mixture over them. Warm through for 1‑2 minutes.

   Time: PT2M

   Temperature: 300°F

7. Garnish and Serve

   Arrange the chicken on a serving platter, drizzle any remaining sauce, garnish with fresh lemon slices. Serve with cooked angel hair pasta if desired.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

12 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast cutlets
• Instead of Lemon Pepper Seasoning: Fresh lemon zest + cracked black pepper
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Olive Oil: Canola oil
• Instead of Unsalted Butter: Margarine, ghee
• Instead of Capers: Green olives, chopped
• Instead of Lemon Juice: White wine vinegar (less sweet)
• Instead of White Wine: Chicken broth
• Instead of Fresh Parsley: Fresh basil
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Lemon: Lime slices
• Instead of Angel Hair Pasta: Spaghetti, gluten‑free pasta

Equipment Needed

• Cutting Board
• Chef's Knife
• Shallow Dish
• Large Skillet
• Tongs
• Wooden Spoon
• Measuring Spoons

Critical Steps — Do Not Skip

• Slice chicken evenly to ensure quick, uniform cooking.
• Do not over‑cook the cutlets; they should be golden, not dry.
• Emulsify the sauce with butter at the end to achieve a silky texture.

Chef Tips from the Video

• Use freshly grated Parmesan for the best flavor and texture.
• Add a pinch of red‑pepper flakes to the sauce for a subtle heat.
• Pat the chicken dry before seasoning to help the coating adhere.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken (without pasta) in a freezer‑safe bag for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and dredge the chicken up to 2 hours ahead; keep covered in the fridge.
• The caper‑lemon sauce can be prepared earlier and reheated gently over low heat.

Frequently Asked Questions