By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 5
297 cal · 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.
Comments
This is a straightforward pan-seared chicken dish with every ingredient stocked year-round at any Charlotte chain—no special trips needed. At roughly $2.50 to $3.00 per serving, it's a solid weeknight option, though the cost depends on chicken price at the time of shopping. The stated 45 minutes is honest for pounding, dredging, searing, and finishing the sauce, making it realistic for a busy evening. It reheats reasonably well in a low oven, and the minimal attention required (mostly unattended simmering) makes it forgiving for families, though the delicate finishing touch of capers and lemon demands you stay present at the end.
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