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–+ servings
Crispy breaded Chicken Piccata cutlet served with lemon slice, fresh parsley, and capers on a plate, a piece cut off to reveal the inside.

Chicken Piccata

Tender chicken cutlets in a bright lemon, caper, and buttery wine sauce that feels like an Italian trattoria at home.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner
Cuisine: Italian
Calories: 262
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, 16 oz total (pounded thin for even cooking)
  • Freshly ground black pepper to taste (for seasoning chicken)
  • 2 large egg whites or 2 whole eggs (beaten, optional 1 teaspoon water to loosen)
  • ⅔ cup seasoned whole wheat breadcrumbs or gluten-free breadcrumbs (for coating)
  • 1 tablespoon olive oil spray to lightly coat chicken for cooking
  • 1 tablespoon unsalted butter softened (for sauce)
  • Juice of 1 lemon freshly squeezed
  • ¼ cup dry white wine optional, can substitute chicken broth
  • ½ cup low-sodium chicken broth for sauce
  • 1 tablespoon capers rinsed if salted
  • Sliced lemon for serving (optional garnish)
  • Chopped fresh parsley leaves for serving (optional garnish)

Method
 

  1. Cut the chicken breasts into 4 even cutlets. Place each cutlet between two sheets of parchment or plastic wrap and gently pound until about ¼ inch thick. Sprinkle both sides with salt and pepper.
  2. In a shallow bowl, whisk together the egg whites (or whole eggs) with 1 teaspoon of water until smooth.
  3. Place the breadcrumbs in a separate shallow plate. Dip each chicken cutlet first into the egg mixture, then coat with breadcrumbs, pressing lightly to adhere. Shake off any excess crumbs.
  4. Heat a large skillet over medium heat. Spray one side of the chicken with olive oil spray and place it in the skillet, oiled side down.
  5. Spray the top of the chicken lightly with olive oil spray and cook 2–3 minutes per side, until the chicken is golden and cooked through. Remove and set aside.
  6. To prepare the sauce, wipe out the skillet and melt the butter over medium-high heat. Stir in the lemon juice, white wine, chicken broth, salt, and pepper. Bring to a gentle boil, then simmer for 2–3 minutes until slightly thickened.
  7. Return the cooked chicken to the skillet and spoon the sauce over each piece. Garnish with lemon slices and chopped parsley before serving.
  8. Air Fryer Option: Preheat air fryer to 370°F (188°C). Place breaded chicken in the basket and cook 5–6 minutes, flipping halfway, until golden and cooked through.

Nutrition

Serving: 1 ServingCalories: 262kcalCarbohydrates: 11.5gProtein: 30gFat: 9.5gSaturated Fat: 2.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5.5gCholesterol: 88mgSodium: 234mgPotassium: 310mgFiber: 1.5gSugar: 0.5gVitamin A: 150IUVitamin C: 12mgCalcium: 20mgIron: 1mg

Notes

This zesty Chicken Piccata is perfect for a quick weeknight dinner or a special weekend treat. The buttery, lemony sauce will make every bite feel like a cozy Italian meal at home.

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