Chicken Picatta

This recipe is adapted from a recipe on Jenn Segal's website, Once Upon a Chef.

Step 1: Preheat the oven to 180℃. Line a baking sheet with aluminum foil. Add the stock, lemon juice, and capers to a bowl and set aside. Chop the parsley and set aside.


Step 2: Slice each chicken breast in half horizontally. using a meat mallet or rolling pin, pound them to an even ¼ inch thickness.


Step 3: Add the flour, ¾ teaspoon salt, and ¼ teaspoon pepper to a plastic bag; seal and shake to combine. Add the chicken to the bag; seal and shake to coat the chicken evenly. Pour the eggs onto a large plate. Mix the bread crumbs with ¼ teaspoon salt and spread evenly on a second plate. Dip each chicken breast first in the egg mixture (letting excess egg drip off) and then into the bread crumbs, turning to coat evenly.


Step 4: Heat the oil in a large sauté pan or skillet over medium-high heat. When the oil is hot and shimmering, add the chicken to the pan and cook for until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook until the second side is golden, about 2 minutes more. Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce. (Don't leave the chicken in the oven for more than 5 minutes or it will overcook.)

Ingredients:

  • 1½ lbs (680g)) boneless skinless chicken breasts
  • 3 tablespoons (45ml) all-purpose flour
  • salt and freshly ground black pepper
  • 2 eggs, beaten
  • 1 cup (240ml) seasoned Italian bread crumbs. See note below.
  • ¼ cup (60ml) extra-virgin olive oil

For the Sauce:

  • 1 cup (240ml) chicken stock
  • 2 tablespoons (30ml) fresh lemon juice, from 1 lemon
  • 3 tablespoons (45ml) brined capers, drained and rinsed
  • 3 tablespoons (45g) butter
  • salt and pepper
  • ¼ cup (60ml) chopped fresh Italian parsley

Step 5: Discard any excess oil from the pan. Add the stock mixture to the pan and bring to a boil, scraping up any brown bits from the pan. Gently boil for about two minutes, until slightly reduced. Off the heat, swirl in the butter, followed by the parsley. Taste and adjust seasoning with salt and pepper, if necessary. Remove the chicken from the oven and transfer to plates. Spoon the sauce over top and serve.


Note: If you can't find Italian bread crumbs, mix a teaspoon to a tablespoon each of dry oregano, parsley, basil, and rosemary into plain bread crumbs or panko.