Chicken Piccata

70 Reviews
92% would make this recipe again

Chicken cutlets with lemon juice, parsley, and capers.

Hailing from Italy, the «piccata» [pr. pih-KAH-tuh] dish consists of seasoned and floured escalopes, mostly of veal or chicken, which are quickly sautéed then served with a lemon juice and parsley sauce.

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Preparation : 10 min Cooking : 10 min
270 calories/serving

Ingredients

1 chicken breasts, boneless, skinless, butterflied 300 g
2 tbsp white flour (all purpose) 16 g
1 tbsp olive oil 15 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1/3 cup chicken broth 85 mL
3 1/2 tsp capers 10 g
2 tsp butter, unsalted 9 g
1/2 tbsp Italian parsley, fresh, chopped 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
aluminum foil

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cut the chicken breasts in half lengthwise, then butterfly them to make cutlets. Flatten and tenderize the cutlets using a meat pounder. Season the cutlets with salt and pepper, then coat them with the flour and shake off the excess.
  2. Heat the oil in a large skillet over medium-high heat, then add a few chicken cutlets at a time and cook for 3 min. When the chicken has browned, flip and cook the other side for 3 min. Remove and transfer the cutlets to a plate. Repeat the operation with the remaining chicken cutlets, then add them to the plate, cover with aluminum foil, and put them in the low-setting oven to keep them warm.
  3. Reduce the skillet heat to medium-low, then pour in the lemon juice, broth and capers. Bring the mixture to a boil, scraping up brown bits from the pan for extra flavour. Adjust the seasoning. Return all of the chicken to the pan, cover and simmer for 3-4 min. Remove the chicken and transfer it to a serving platter.
  4. Add the butter to the skillet and whisk vigorously. Pour the sauce over the chicken and garnish with the chopped parsley. Serve.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

270

Fat

10 g

15 %

Saturated 2.9 g
+ Trans 0.1 g

15 %

Cholesterol

90 mg

Sodium

320 mg

13 %

Carbohydrate

8 g

3 %

Fibre

0 g

2 %

Sugars

0 g

Net Carbs

8 g

Protein

35 g

Vitamin A

4 %

Vitamin C

14 %

Calcium

2 %

Iron

13 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Vitamin B6
Good source of  :
Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin K
Source of  :
Folacin, Iron, Magnesium, Potassium, Selenium, Vitamin B1, Vitamin B2, Vitamin C, Vitamin D, Vitamin E, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables 0
Meat and Alternatives 4
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

70 Reviews (64 with rating only) 92% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Poultry | Main courses/Entrées | Diabetes-friendly | Halal | Italian

Top Reviews

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Anonyme
october 20, 2021

Delicious dish. Needs a bit more lemon juice to add a citrusy kick. I omit the capers.

Useful 1
Anonyme
october 20, 2021

This was different from our usual chicken. My son did not eat it because the capers gave it a bitter taste.

Useful 1
Anonyme
october 20, 2021

Je n'ai pas aime du tout.....

Useful 0

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