Delicious Panko Crusted Chicken Piccatta Recipe

Best buttery lemon sauce and crispy Panko crust on this Chicken Piccata! This midweek dinner is elegant enough for guests!  


– 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


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.  

Step 8

Also See 

Tasty Lucky Charms Krispie Treats Recipe