Ina Garten Chicken Piccata Recipe
Ina Garten's Chicken Piccata recipe is a delightful combination of tender chicken cutlets sautéed to perfection, bathed in a tangy and vibrant lemon-caper sauce. This classic Italian dish is elevated with the addition of white wine and fresh herbs, creating a burst of flavor that will leave you craving more. Served alongside pasta or a bed of fluffy rice, it's a crowd-pleasing meal that's both elegant and comforting.
Servings 2
Calories 490kcal
Ingredients
- 2 boneless, skinless chicken breasts (or 1 entire breast)
- Black pepper and kosher salt, to taste
- 1/4 cup of flour
- 1 Egg extra large in size
- 1/2 teaspoon of water
- 3/4 cup dried breadcrumbs with seasonings
- Top-notch olive oil
- Unsalted butter, 3 tablespoons, softened and at room temperature
- 1/3 of a cup of freshly squeezed lemon juice; lemon halves set aside
- 1/2 cup of white vinegar or dry white wine
- Lemons, sliced for serving
- For garnishing, use some finely chopped fresh parsley
Instructions
- Set oven to 400F
- Parchment baking sheet
- Place each chicken breast between two sheets of parchment paper or plastic wrap and pound them until they are 1/4 inch thick
- Both sides should have salt and pepper
- In a shallow plate or big bowl, mix together flour, salt, and pepper
- Prepare the egg and water mixture in a separate container and stir them together
- Use breadcrumbs that you made yourself and season with paprika, rosemary, and other herbs and spices
- Toss a couple of tablespoons of olive oil into the pan
- Rolled in flour, egg, and breadcrumbs. Breadcrumbs should go on top of the chicken
- 2 minutes on each side, or until they are brown
- Toss lemon halves
- Serve chicken breasts with sauce, lemon slices, and parsley on plates