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Piccata al Limone, lemon chicken breast with caper sauce
Golden-fried chicken cutlets served in a glossy lemon and caper butter sauce

Chicken piccata with lemon

Author: Flavelo
Recipes Main Courses
The term 'piccata' in Italian gastronomy refers to the way meat is sliced and prepared: thinly pounded slices, dredged in flour, fried quickly, then served in an acidic, buttery sauce. Although originally made from veal, the chicken version is conquering the world. The magic happens in the 'pan sauce': the browned bits left in the pan after frying are emulsified with lemon and butter into a silky sauce.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Wide frying pan (not non-stick if possible, to get fond)
  • Meat mallet
  • Plate for flouring
  • Whisk for sauce

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Celery (in stock)

Instructions

1 ✓

Preparation: Cut chicken breasts in half horizontally (butterfly), then pound out to approx half cm thin. Season with salt and pepper.

Tip: Uniform thickness is key so every slice cooks at same time and doesn't dry out.
2 ✓

Dredging: Toss slices in flour, shake off excess. Only a thin powder layer should remain!

Tip: Flour layer protects meat from drying, and later thickens sauce.
3 ✓

Frying: Heat oil and half the butter in pan over medium-high heat. Fry slices 2-3 mins per side until golden brown crust forms. Remove and set aside.

Tip: Don't overcrowd pan, otherwise meat will steam, not fry.
4 ✓

Making sauce (Deglazing): Pour stock and lemon juice into hot pan. Scrape up brown bits stuck to bottom with wooden spoon (this is pure flavour!). Reduce by half.

Tip: The stock dissolves caramelised meat proteins (fond).
5 ✓

Emulsion: Reduce heat to minimum. Add capers. Throw in remaining COLD butter cubes, stir constantly until melted and sauce is creamy, shiny.

Tip: Cold butter emulsifies with liquid, giving silky texture. If boiling, emulsion breaks.
6 ✓

Assembly: Return meat to sauce for a minute to warm through and coat. Sprinkle with fresh parsley and lemon zest.

Tip: Lemon zest oils give freshness which cooking would kill, so add only at end.

Recipe FAQ

The sauce split (oil separated).
The pan was too hot when you put the butter in. Butter must be stirred into the sauce off the heat, cold (monté au beurre).
Too sour.
Use less lemon juice, or balance with a pinch of sugar.

Ingredients

  • 500 g Chicken breast fillets
  • 80 g Plain flour
  • 60 g Butter (cold, cubed)
  • 3 tbsp Olive oil
  • 1 unit Lemon juice and zest
  • 2 tbsp Capers (drained)
  • 150 ml Chicken stock (or water)
  • 1 handful Fresh parsley
  • 1 tsp Salt
  • 0.5 tsp Freshly ground pepper