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Here's everything you need to make these savory chicken piccata cutlets. This recipe makes four servings and takes 45 minutes total time.

Ingredients to Gather

1 cup all-purpose flour (5 ounces; 140g)
3 large eggs, beaten
2 cups panko bread crumbs (4 ounces; 115g), roughly crushed by hand if very large
2 ounces (60g) grated Parmigiano-Reggiano cheese
8 boneless, skinless chicken cutlets (3 or 4 ounces each), pounded to about 1/4 inch thick
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 cup dry white wine (120ml)
1 1/2 tablespoons drained capers (15g)
5 tablespoons unsalted butter (70g)
2 tablespoons fresh juice from 1 lemon (30ml)
1 1/2 tablespoons minced flat-leaf parsley

Directions to Follow

1. Set three wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.

2. Line a rimmed baking dish with parchment paper. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides.

Now, transfer the cutlet to the baking sheet you prepared, and then repeat the above process with the rest of the cutlets. Now, pour 1/4 inch of oil into a skillet, and then heat over high heat to about 375 degrees Fahrenheit as registered on an instant-read thermometer, or until the oil is shimmering and is close to smoking.

Next, place the cutlets in the pan in batches, using either your fingers or tongs. Lower the cutlets gently into the pan, placing them face down so you don't get splashed with any of the hot fat from the pan. Fry the cutlets while gently swirling the pan and rotating the cutlets so that they brown evenly. While cooking the cutlets, you may need to adjust the heat to ensure the oil continues to boil vigorously and steadily. Fry for about 3 minutes or until the bottoms of the cutlets are browned and crispy. After this, flip the cutlets and fry another 3 minutes or until the other side is also brown and crisp. When the cutlets are done, place them on a paper towel to drain, and season with salt immediately after cooking. Do the same with the rest of the cutlets.

Now drain all but 1 tbsp. of the oil from the skillet, and then add wine and bring to a boil over medium-high heat. Cook for about 2 minutes, or until the raw alcohol aroma of the wine has boiled off. After this, add the butter and the capers, and then whisk continuously until the butter melts. Reduce the heat to medium and continue whisking the mixture and letting it reduce until you have a sauce that's creamy and emulsified. Add the lemon juice and parsley, whisk to combine, and then add salt and pepper and remove from the heat.

To serve, arrange the cutlets on a platter and then drizzle with warm butter sauce and serve promptly.

Wow! These chicken piccata cutlets sound amazing, don't they? We really like them with a vegetable or two on the side, or maybe a nice dinner salad. Yum!

Article Source: Serious Eats