Chicken Easy Main Italian

Chicken piccata with lemon and caper sauce

Name: Chicken piccata recipe
Yield: 4
Cuisine: /italian
Ingredients: 2 eggs, lightly beaten; 250ml milk; 4 (880g total) chicken breasts, halved horizontally, flattened to even thickness; Plain flour, to dust; Vegetable oil, to shallow-fry; Mashed potatoes, to serve; Steamed greens, to serve; 280g breadcrumbs; 40.00 ml finely chopped flat-leaf parsley; 40.00 ml dill; 40.00 ml extra dill sprigs; 2 tsp onion powder; 2 tsp garlic powder; 20.00 ml extra virgin olive oil; 40g salted butter, chopped; 1 red onion, finely chopped; 50.00 ml baby capers, drained, roughly chopped; 180ml white wine; 500ml cream; 2 tsp lemon juice, or to taste; 40.00 ml finely chopped chives

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Chicken piccata with lemon and caper sauce

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by Dominic Smith

Aug 28, 2024

Whether at a cosy family meal or a dinner party, our modern take on chicken piccata, made with leftover sourdough breadcrumbs, is sure to impress.

Recipe note: You’ll need a large deep frypan.

2 eggs, lightly beaten
1 cup (250ml) milk
4 (880g total) chicken breasts, halved horizontally, flattened to even thickness
Plain flour, to dust
Vegetable oil, to shallow-fry
Mashed potatoes, to serve
Steamed greens, to serve

Crumb

4 cups (280g) stale crustless sourdough breadcrumbs
2 tbs finely chopped flat-leaf parsley
2 tbs dill, to serve
2 tbs extra dill sprigs, to serve
2 tsp onion powder
2 tsp garlic powder

Lemon and caper sauce

1 tbs extra virgin olive oil
40g salted butter, chopped
1 red onion, finely chopped
2 1/2 tbs baby capers, drained, roughly chopped
3/4 cup (180ml) dry white wine
2 cups (500ml) pure cream
2 tsp lemon juice, or to taste
2 tbs finely chopped chives

Method

1.

For the crumb, combine all ingredients in a large bowl and season to taste.
2.

Whisk the eggs and milk in another large bowl. Dust the chicken with flour, then dip into the egg wash and coat in the breadcrumb mixture. Refrigerate for 30 minutes to set.
3.

Meanwhile, to make the lemon & caper sauce, heat a medium saucepan over high heat. Add the oil, butter, onion and capers and cook, stirring frequently, for 3-4 minutes until capers begin to crisp. Stir in wine and cook until liquid is reduced by half. Add the cream, juice and chives, season to taste and stir to combine. Set aside and keep warm until ready to serve.
4.

Fill a large deep frypan with 3cm vegetable oil and heat to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Shallow-fry the chicken, in batches if necessary, for 3-5 minutes, turning halfway, until golden and crisp. Drain on paper towel.
5.

To serve, divide chicken between plates and spoon over sauce. Serve with mashed potatoes and steamed greens.