Serves 5
45 min
Chicken Piccata Hilary
Recipe GLPRf700dd93291732
Tender pounded chicken cutlets sautéed until golden, then simmered in a bright lemon and caper sauce with chicken stock. A classic French-inspired main course that's quick, elegant, and bursting with Mediterranean flavors. Naturally gluten-free when served without sides, dairy-free, and high in lean protein.
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Ingredients
8 Chicken cutlets, pounded flat
1 cup All-purpose flour
1 teaspoon Salt
2 tablespoons Vegetable oil
4 cups Chicken stock
2 Fresh lemon juice
3 tablespoons Capers
3 Eggs
Directions
In a shallow bowl, whisk together the flour and salt. Set aside.
In another shallow bowl, beat the 3 eggs until well combined. This will serve as your egg wash.
Working with one chicken cutlet at a time, dip it into the beaten egg, coating both sides evenly.
Dredge the egg-coated cutlet in the seasoned flour mixture, pressing gently so the flour adheres. Shake off any excess flour and place on a clean plate. Repeat with remaining cutlets.
Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, carefully place the floured chicken cutlets in the pan in batches, being careful not to overcrowd.
Sauté each cutlet for 4 to 5 minutes per side until the coating is golden brown and crispy. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer in the thickest part. Transfer the cooked cutlets to a plate.
Pour the chicken stock into the same skillet, scraping up any browned bits from the bottom. Bring to a gentle simmer.
Return the chicken cutlets to the skillet and reduce the heat to medium-low. Simmer for 8 to 10 minutes to allow the flavors to meld.
Stir in the fresh lemon juice and capers. Simmer for an additional 2 to 3 minutes.
Serve the chicken cutlets hot with the lemon-caper sauce spooned generously over the top.
