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:
★★★★★ 1 vote
Comments:
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

Step-By-Step

1Coat the cutlets with the seasoned flour.

2Heat the butter and olive oil in a very large skillet over medium heat.

3Brown the cutlets on both sides. Remove from skillet and set aside.

4Reduce heat to med/low.

5In 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.

6To 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