Chicken Piccata

This is based on an old Italian recipe, which, properly speaking would be veal piccata, or sautéed veal, but it is almost impossible to get veal cutlets these days. It is basically just another variation on Chicken Scaloppine, but the differences are sufficient to warrant a separate recipe of its own.



1split boneless, skinless chicken breast.

Salt and pepper to taste.

2 tblsp plain flour.

1 egg.

½ tblsp water.

½ cup bread crumbs.

¼ cup olive oil.

25g butter.

Juice of a lemon [discard the pips but reserve the skins].

½ cup white vermouth.

Another 25g butter.

Chopped fresh parsley for garnish.



Preheat the oven to 200°C. Sprinkle both sides of the sliced chicken with salt and pepper. Mix the flour, salt and pepper in a shallow plate. Beat the egg and water together and pour the mixture into a second plate. Place the bread crumbs on a third plate. Dip each cutlet first in the flour, dip in the egg mix, and cover with the bread crumbs.

Heat the oil and butter together in a sauté pan over a medium flame. Add the chicken cutlets and cook on each side, until browned. Place them on an oiled baking tray and bake for 10 minutes while making the sauce.

For the sauce, return the pan with its oil/butter contents to a medium flame, add the lemon juice, the wine, and the reserved lemon halves. Boil over high heat until reduced by half, then swirl in the second 25g butter and remove from the heat. Discard the lemon halves and pour the sauce through a small sieve into a jug. Dot the warm plates with a little of the sauce, place the cutlets on top and drizzle a little more sauce onto them Garnish with parsley and serve immediately.


Serve with: New potatoes and ratatouille.


Serves: 2.

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