When I can't find thinner-cut breast cutlets, I halve a chicken breast half to make a thinner cutlet. Pound the chicken breast cutlets between 2 sheets of plastic wrap. Pound to a thickness of 1/4 inch
Prepare the flour, seasoning with the salt and pepper, and lightly beating an white for dredging
You will also need some thinly sliced lemon rounds.
Chicken Piccata is not Chicken Piccata without these briny little flower buds. I love capers and I prefer the smaller-sized ones.
Roughly chop the parsley for the sauce.
Adapted from Southern Living Magazine
4 (5 to 6 ounces) boneless, skinless chicken breast cutlets (or 2 breast halves, sliced to make 2 thinner cutlets)
1/2 cup all-purpose flour
1-1/2 tsps. kosher salt
1/4 tsp. black pepper
1 large egg white, lightly beaten
6 Tbsp. salted butter, divided
2 Tbsp. olive oil, divided
1 cup chicken broth
1/4 cup fresh lemon juice
2 Tbsp. brined capers, drained and rinsed
1/3 cup chopped fresh flat-leaf parsley
Mise en Place:
- flatten chicken cutlets
- prepare flour seasoned with the salt & pepper and egg white in dredging dishes
- measure butter and olive oil for divided uses
- measure chicken broth
- squeeze fresh lemon juice
- slice some thin slices of lemon
- drain and rinse capers
- chop parsley
Place each chicken cutlet between two sheets of plastic wrap and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each cutlet in the egg white and dredge in the flour mixture, shaking off any excess.
Melt 2 Tbsp. butter with 1 Tbsp. olive oil in a large cast-iron skillet over medium-high heat. Add 2 cutlets and cook until golden brown, 2 to 3 minutes on each side. Transfer to a plate. Wipe skillet clean and repeat process with 2 Tbsp. butter and remaining 1 Tbsp. olive oil and remaining 2 cutlets. Move the cutlets to the holding plate. discard drippings but do not wipe skillet clean.
Add chicken broth, lemon juice, and capers to skillet. Bring to a boil over high heat, stirring and scraping bottom of skillet to loosen the browned bits (fond). add thin lemon slices. Reduce heat to medium and simmer, whisking occasionally, 5 minutes. Whisk in remaining 2 Tbsp. butter. Whisk in parsley. Spoon sauce over chicken and serve immediately with pasta.