chicken picatta

★★★★★ 1 Review
Lilliancooks avatar
By Lillian Russo
from Long Island, NY

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

★★★★★ 1 Review
serves 4-6
prep time 15 Min
cook time 25 Min

Ingredients For chicken picatta

  • 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

How To Make chicken picatta

  • 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.

Categories & Tags for Chicken Picatta:

ADVERTISEMENT
ADVERTISEMENT