Best buttery lemon sauce and crispy Panko crust on this Chicken Piccata! This midweek dinner is elegant enough for guests!
INGREDIENTS
– 1 ½-2 lbs. boneless skinless chicken breast (3-4 breasts)– 1 ½ teaspoons Kosher salt– ½ teaspoon black pepper– 1 cup all purpose flour– 3 eggs, lightly beaten– 2 cups panko breadcrumb– ⅓ cup olive oil– 4 garlic cloves, minced– 1 cup chicken broth– 6 Tablespoons unsalted butter– 2 Tablespoons caper– 2 Tablespoons lemon juice + A few slices of lemon– 1 Tablespoon chopped parsley
INSTRUCTIONS
Chicken-make. Butterfly chicken by cutting it in half width and thickness. For smoother thickness, set the pieces on a cutting board, cover with parchment paper, and pound with a meat mallet or rolling pin.
Step 1
Salt and pepper chicken breast on both sides. Coat chickens. Use three large, shallow dishes for flour, eggs, and panko.
Step 2
Flour both sides of chicken breasts, shake off excess, then dip in eggs and breadcrumbs. Finish the chicken on a platter or board.
Step 3
Chicken fry. Heat olive oil in a large skillet on medium-high. Fry as many dredging chicken breasts as possible without overlapping for 2-3 minutes per side till golden brown and cooked through.
Step 4
Place on platter. Repeat with chicken breast and remaining oil, adding oil as needed. Sauce-make. After removing chicken, heat garlic in skillet for a minute.
Step 5
Scrape browned bits with broth. To half broth, simmer 5 minutes. Melt butter on medium-low. Optional capers, lemon juice, and slices.
Step 6
Serve. Chicken with lemon butter. Lemon slices, fresh parsley.
Step 7
Also See
Best Smoked Swiss And Mushroom Grilled Cheese Recipe