Chicken Piccata is a traditional Italian dish and found in most, if not all, Italian restaurants. The chicken is seasoned then breaded and sautéed in butter or olive oil to give it a brown coating. I was able to lighten this dish up by dipping the chicken into egg whites before giving it a light coating using italian breadcrumbs. In Italy this dish would be served after the pasta course but like many restaurants here in the United States I chose to serve it alongside of a starch.
This dish is quick and easy to make yet impressive and elegant. The lemony, salty flavored sauce that is served on top of the chicken and pasta is delicious, making you want to soak up every last bite of this savory goodness.
(Recipe yields 4 chicken cutlets)
– 2 skinless, boneless chicken breast, cut in half to form cutlets
– 1/2 cup Italian Style bread crumbs
– 1/4 cup egg whites
– Juice of 1 lemon
– 3 tablespoons light butter
– 1 cup low sodium chicken broth
– 1/4 cup capers
– 1 tablespoon chopped parsley
– Cut chicken breast in half to form 4 cutlets. Sprinkle with salt and pepper.
– Grab two bowls and add the egg whites + 1 teaspoon of water to one and the breadcrumbs in the other bowl.
– Melt 1 tablespoon of butter in a large skillet. Dip 2 of the cutlets first into the egg whites then the bread crumbs till fully coated then place into the hot skillet. Cook chicken on each side for 3 to 4 minutes. Remove from pan and repeat with the other 2 cutlets.
– For the Sauce: melt 1 tablespoon of butter in the skillet and add lemon juice, broth and pepper. Stir to scrape up any loose brown bits. Bring to a boil. Reduce heat and simmer for 5 minutes. Sprinkle in the parsley
– Add the chicken cutlets back into the pan with the sauce to absorb some of the juices for 5-10 minutes before serving.
*Optional* serve the Piccata with whole wheat noodles or another starch such as rice or polenta