Best Panko Crusted Chicken Piccata Recipe

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Best buttery lemon sauce and crispy Panko crust on this Chicken Piccata! This midweek dinner is elegant enough for guests!


– 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


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

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Best Smoked Swiss And Mushroom Grilled Cheese Recipe