Chicken cutlets with lemon juice, parsley, and capers.
Hailing from Italy, the «piccata» [pr. pih-KAH-tuh] dish consists of seasoned and floured escalopes, mostly of veal or chicken, which are quickly sautéed then served with a lemon juice and parsley sauce.
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Cut the chicken breasts in half lengthwise, then butterfly them to make cutlets. Flatten and tenderize the cutlets using a meat pounder. Season the cutlets with salt and pepper, then coat them with the flour and shake off the excess.
- Heat the oil in a large skillet over medium-high heat, then add a few chicken cutlets at a time and cook for 3 min. When the chicken has browned, flip and cook the other side for 3 min. Remove and transfer the cutlets to a plate. Repeat the operation with the remaining chicken cutlets, then add them to the plate, cover with aluminum foil, and put them in the low-setting oven to keep them warm.
- Reduce the skillet heat to medium-low, then pour in the lemon juice, broth and capers. Bring the mixture to a boil, scraping up brown bits from the pan for extra flavour. Adjust the seasoning. Return all of the chicken to the pan, cover and simmer for 3-4 min. Remove the chicken and transfer it to a serving platter.
- Add the margarine to the skillet and whisk vigorously. Pour the sauce over the chicken and garnish with the chopped parsley. Serve.
Nutrition Facts Table
per 1 serving (180g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
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|Grain Products :||½||serving|
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ClaimsThis recipe is :
- Free :
- Sugar, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Copper, Folacin, Iron, Magnesium, Potassium, Selenium, Vitamin B1, Vitamin B2, Vitamin C, Vitamin D, Vitamin E, Zinc
- Good source of :
- Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin K
- Excellent source of :
- Niacin, Vitamin B6
- Diet-related health claims :
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