Food and the City: Chicken Cutlet Piccata

March 21, 2013

Chicken Cutlet Piccata

This was one of the first dishes I have ever made on my own.

Like, years ago, before I even really knew how to cook, I wanted to be the best girlfriend ever and cook dinner for Mr. D. Remember new relationships? Wanting to do all these things just to look cute? How annoyingly adorable is that? Like not wanting your guy to see you without makeup on? Lolz those days are definitely over. Like - definitely over.


Right, anyway - One thing I knew about Mr. D at the time was that he loved chicken cutlets, (who doesn't?..) so I figured that would probably be my best bet. Wow him with his favorite food? Thats sort of like an invitation to our own future wedding.. Right? Probably not. But moving on, fast forward to dinner that night .. he absolutely loved it. I mean how could you not love chicken cutlets smothered in a lemon sauce? Ammiright?


Long story short, this dish has become a staple in our food life and I really don't think it will be going anywhere anytime soon. Its been, like, 5 years now and he still bugs me to make this all the time. 

You seriously need to try this. Like 5 minutes ago. Get on it guurrl.


Chicken Cutlet Picatta 

1lb Chicken Cutlets
2 1/2 cups Italian Seasoned Breadcrumbs 
2 Eggs, beaten
1 cup Vegetable Oil

For the Sauce
1 Whole Lemon, halved 
1 cup White Wine
1 T Butter
2 T Capers
1 t Black Pepper
3 Lemons, sliced

In two separate dishes, set out your beaten eggs and breadcrumbs. Heat your oil in a skillet on medium high heat, and pat dry your chicken cutlets. Coat each cutlet in egg and then dredge in breadcrumbs covering both sides completely.

When your oil is hot enough, start adding in your cutlets. Cook for about 4 minutes on the first side, then flip over and cook for an additional 2-3 minutes or until golden brown and cooked through. Transfer your cutlets to a paper towel lined plate to drain excess oil, and keep covered. 

In a new skillet, heated on medium, add in your white wine, butter, black pepper, capers, and halved lemon slices. Whisking occasionally, allow ingredients to combined and for sauce to heat through, about 3 minutes.

Transfer your cutlets to a new plate, top with lemon slices, and then pour on your sauce. Be sure to spoon capers onto each one so every cutlet gets coated with the flavors.

Enjoy!