Cook Time: 1 Hour
Prep Time: 10 min
2 lb Chicken cutlets, tenders or chicken breasts (halved horizontally)
1 tsp. kosher salt, plus more Pepper
1/2 tsp Pepper
1 1/2 Cup Chicken Stock
Slice the chicken breasts horizontally—you’ll need a sharp knife for this, obviously! The reason you cut the chicken breast into thin pieces is so that they can cook evenly during the pan-frying process. Thin pieces of chicken mean that when the outside is crispy and perfectly brown, the chicken will be cooked through. Magic!
Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging
Dredge! Season the chicken breast pieces, and then give them a nice coating of flour. For whatever reason, kids really love to help out with this step. If they’re old enough to know to be careful with raw poultry, go ahead and outsource this step to them!
Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.
Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ – 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.
Fry! Fry the chicken cutlets in a combination of olive oil and butter. The oil—use regular light olive oil, not extra virgin—helps prevent the butter from burning, plus, we love the flavor of both!
Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.
Add the stock and simmer until reduced by half, about 4-5 minutes.
Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.
Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.
The Piccata Sauce
Sauté shallots and garlic in the pan drippings—i.e. the leftover oil and butter.
Add stock! Simmer for a few minutes to reduce it.
Stir in more butter, plus the requisite capers and lemon juice.
Season with a little salt and pepper.