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Piccata Milanese (Piccata Sauce)

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Crispy breaded chicken cutlets baked until tender and finished with a bright, buttery lemon, white wine, and caper piccata sauce.

Ingredients

  • 3 boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg
  • 1 tablespoon water
  • 3/4 cup Italian bread crumbs
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons butter
  • 1/3 cup lemon juice
  • 1/2 cup dry white wine
  • 1 tablespoon capers

Instructions

  1. Preheat oven to 400°F.
  2. Place chicken breasts between 2 sheets of parchment paper and pound to 1/4-inch thickness. Sprinkle with salt and pepper.
  3. Combine flour, salt, and pepper on a shallow plate.
  4. Beat egg with water and pour onto a second plate.
  5. Place breadcrumbs on a third plate. Dip chicken into the flour mixture and shake off excess, then dip into the egg mixture and coat with breadcrumbs.
  6. Warm olive oil in a sauté pan over medium heat. Brown chicken for 2 minutes per side, then transfer to a baking dish.
  7. Bake chicken for 8 minutes, or until cooked through.
  8. Meanwhile, wipe the sauté pan clean and melt butter over medium heat. Increase heat to high and add lemon juice, white wine, and capers. Boil for about 2 minutes, or until the sauce is reduced by half.
  9. Pour the piccata sauce over the chicken and serve immediately.

Notes

  • For evenly cooked chicken, pound the breasts to a consistent 1/4-inch thickness.
  • Choose a dry white wine such as Pinot Grigio or Sauvignon Blanc for the sauce.
  • Serve with pasta, roasted vegetables, potatoes, or a simple green salad.

Nutrition

Find it online: https://yumfamilyrecipes.com/piccata-milanese-piccata-sauce/