Best buttery lemon sauce and crispy Panko crust on this Chicken Piccata! This midweek dinner is elegant enough for guests!
INGREDIENTS
– 1 ½-2 lbs. boneless skinless chicken breast (3-4 breasts)– 1 ½ teaspoons Kosher salt– ½ teaspoon black pepper– 1 cup all purpose flour– 3 eggs, lightly beaten– 2 cups panko breadcrumb– ⅓ cup olive oil– 4 garlic cloves, minced– 1 cup chicken broth– 6 Tablespoons unsalted butter– 2 Tablespoons caper– 2 Tablespoons lemon juice + A few slices of lemon– 1 Tablespoon chopped parsley
INSTRUCTIONS
Make chicken. Butterflies are chicken pieces sliced in half widthwise and half thickness.
Step 1
To smooth out the thickness, place the pieces on a cutting board, cover them with parchment paper, and pound them with a meat mallet or rolling pin. Season both sides of chicken breast with salt and pepper.
Step 2
Coat chicken. Divide flour, eggs, and panko into three large, shallow plates. Dredge chicken breasts on both sides in flour, shake off excess, then dip in eggs and breadcrumbs.
Step 3
Finish the chicken on a tray or cutting board. Fry chicken. Heat olive oil over medium-high heat in a large skillet.
Step 4
Place as many dredged chicken breasts as possible without overlapping and fry for 2-3 minutes per side until golden brown and cooked through. Transfer to plate.
Step 5
Repeat with remaining oil and chicken breast, adding oil as needed. Make sauce. Heat garlic in the skillet for a minute after removing the chicken.
Step 6
Add broth and scrape browned pieces. Simmer broth 5 minutes to half. Stir butter over medium-low heat until melted. If desired, add capers, lemon juice, and slices.
Step 7
Serve. Put lemon butter sauce on chicken. Slice lemon and add fresh parsley.