Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 6
This scrumptious low carb dish is made without capers (or with, if you feel like adding them). Quick and easy one-pan Chicken Piccata covered with parmesan cheese and served in a luscious lemon sauce.
Ingredients
Chicken:
3 pieces of Chicken Breasts
½ Tsp Salt
1/2 Tsp Black Pepper
1 Tsp Italian Seasoning or Oregano
⅓ c All-purpose Flour
1 Egg
1 c Parmesan packed, grated fine
1 Tbsp Olive Oil
2-3 Tbsp Butter
Sauce:
1 Tbsp Butter
c White Wine
Juice of one Lemon
Garnish:
Parsley fresh
Lemon Slices
How to make Lemon Chicken Piccata
Chicken:
Step 1: Into two lengthwise slices, cut the breasts and cover with cling wrap. Use a meat mallet to flatten the breasts.
Step 2: Prepare 3 shallow plates or containers.
Step 3: In the first plate, mix the all-purpose flour, salt, black pepper, and Italian seasoning or oregano.
Step 4: In the second plate, whisk the eggs with a fork.
Step 5: And into the third, put the grated Parmesan cheese.
Step 6: Coat the cutlet first in flour, then dip in egg, and parmesan.
Step 7: Transfer the coated cutlets into a dish. Make sure that the pieces shouldn’t touch.
Step 8: Add olive oil and a tbsp butter in a heated skillet.
Step 9: Once the oil is hot, add the chicken cutlets to the pan. Do this in batches if necessary. Cook the cutlets for about 2 to 3 minutes.
Step 10: Turn the cutlets over and cook further until golden. As needed, add the rest of the butter to the skillet.
Step 11: When done, take the cutlets out of the pan and set them aside.
Sauce:
Step 1: Melt a tbsp butter in the same pan on low heat.
Step 2: Once the butter has melted, pour the wine into the pan. Use a spatula to mix over medium heat.
Step 3: Slowly add in the lemon juice and continue whisking until well combined.
Step 4: Remove from the heat.
Garnish:
Step 1: Into the pan with the sauce, add the chicken back.
Step 2: Before serving, garnish with fresh parsley and freshly cut lemon slices. Enjoy while still hot.
Notes:
If you do not prefer Italian seasoning, feel free to use oregano.
Using cling wrap to tent the meat when pounding will avoid the meat to rip off during the flattening process.
For the sauce, you are welcome to season it with capers. Add the capers to the pan before the white wine.
Nutrition Facts:
Amount Per Serving: Calories 174 | Fat 13g 20% | Saturated Fat 7g 35% | Cholesterol 54mg 18% | Sodium 522mg 22% | Potassium 33mg 1% | Carbohydrates 6g 2% | Fiber 1g 4% | Sugar 1g 1% | Protein 8g 16% | Vitamin A 345IU 7% | Calcium 207mg 21% | Iron 1mg 6%
Ingredients
- Chicken:
- 3 pieces of Chicken Breasts
- ½ Tsp Salt
- 1/2 Tsp Black Pepper
- 1 Tsp Italian Seasoning or Oregano
- ⅓ c All-purpose Flour
- 1 Egg
- 1 c Parmesan packed, grated fine
- 1 Tbsp Olive Oil
- 2-3 Tbsp Butter
- Sauce:
- 1 Tbsp Butter
- c White Wine
- Juice of one Lemon
- Garnish:
- Parsley fresh
- Lemon Slices
Instructions
Chicken:
Step 1: Into two lengthwise slices, cut the breasts and cover with cling wrap. Use a meat mallet to flatten the breasts.
Step 2: Prepare 3 shallow plates or containers.
Step 3: In the first plate, mix the all-purpose flour, salt, black pepper, and Italian seasoning or oregano.
Step 4: In the second plate, whisk the eggs with a fork.
Step 5: And into the third, put the grated Parmesan cheese.
Step 6: Coat the cutlet first in flour, then dip in egg, and parmesan.
Step 7: Transfer the coated cutlets into a dish. Make sure that the pieces shouldn’t touch.
Step 8: Add olive oil and a tbsp butter in a heated skillet.
Step 9: Once the oil is hot, add the chicken cutlets to the pan. Do this in batches if necessary. Cook the cutlets for about 2 to 3 minutes.
Step 10: Turn the cutlets over and cook further until golden. As needed, add the rest of the butter to the skillet.
Step 11: When done, take the cutlets out of the pan and set them aside.
Sauce:
Step 1: Melt a tbsp butter in the same pan on low heat.
Step 2: Once the butter has melted, pour the wine into the pan. Use a spatula to mix over medium heat.
Step 3: Slowly add in the lemon juice and continue whisking until well combined.
Step 4: Remove from the heat.
Garnish:
Step 1: Into the pan with the sauce, add the chicken back.
Step 2: Before serving, garnish with fresh parsley and freshly cut lemon slices. Enjoy while still hot.
Notes
If you do not prefer Italian seasoning, feel free to use oregano. Using cling wrap to tent the meat when pounding will avoid the meat to rip off during the flattening process. For the sauce, you are welcome to season it with capers. Add the capers to the pan before the white wine.
