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Chicken Scaloppine recipe | Didn't I Just Feed You podcast

Chicken Piccata

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  • Author: Stacie and Meghan
  • Total Time: 30 minutes
  • Yield: 4 to 6


2.5 lbs thinly sliced chicken cutlets

1 cup flour

2 ¼ teaspoons salt, divided

1 teaspoon ground black pepper

2 tablespoons olive oil, plus more as needed

3 tablespoon unsalted butter, divided

½ cup chicken broth

¼ cup fresh lemon juice

2 tablespoons capers
Fresh parsley, for garnish (optional)


  1. Pat chicken cutlets dry with paper towels; set aside. Place flour, 2 teaspoons salt, and ground pepper in a large, shallow bowl and use a whisk or fork to mix well. Dredge chicken cutlets through the seasoned flour, coating well and shaking off excess.
  2. Add 2 tablespoons olive oil and 1 tablespoon butter to a large saute pan set over medium-high heat. Once the butter has melted, add chicken cutlets, being careful not to overcrowd the plan. Only about half of the cutlets will fit in a 12-14” skillet, so you’ll cook them in two stages. Brown the chicken on one side for 3 minutes, flip, and brown on the other for another 3 minutes. Transfer to a serving platter, add another 1 tablespoon of butter to the skillet, and once it melts, cook the remaining chicken, 3 minutes on each side.
  3. Once you transfer the last of the chicken onto the serving plate, reduce the heat to medium-low and add the broth and lemon juice. Use a wooden spoon or silicone spatula to stir, scraping up any browned bits. Add the final tablespoon of butter, allow it to melt, and continue cooking the sauce for about 2 minutes or until it thickens to desired consistency. Remove from heat and pour the sauce over the chicken cutlets. Garnish with parsley, if using. Serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes