Chicken Picatta

Lillian Russo

By
@Lilliancooks

This a recipe my family loves! Its easy and tasty! I serve it with egg noodles and a sprinkling of grated parmesan cheese.


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Rating:

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Serves:

4-6

Prep:

15 Min

Cook:

25 Min

Ingredients

6
very thin cut, boneless, skinless chicken cutlets
1/2 c
flour-seasoned with 2 tsp. kosher salt and 1 tsp. black pepper
4 Tbsp
butter
4 Tbsp
olive oil, extra virgin
1 c
dry white wine-i use a chardonnay or pinot grigio
1
lemon-juiced
3 Tbsp
capers
12 oz
egg noodles-cooked according to package directions
grated parmesan cheese

Directions Step-By-Step

1
Coat the cutlets with the seasoned flour.
2
Heat the butter and olive oil in a very large skillet over medium heat.
3
Brown the cutlets on both sides. Remove from skillet and set aside.
4
Reduce heat to med/low.
5
In the same skillet add the wine to the juices in the skillet. Scrape and stir. Let simmer for about 5 minutes. Then add the lemon juice and capers. Simmer about 5 more minutes and add the chicken back to the skillet, coating each cutlet with the picatta sauce. Cover and keep warm while cooking the egg noodles.
6
To serve, plate the chicken with the noodles and spoon the picatta sauce over the chicken and the noodles. Then sprinkle with grated parmesan cheese.

About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Italian
Other Tag: Quick & Easy