Entree: Italy – Pollo alla piccata (chicken piccata)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 8 boneless skinless chicken cutlets, about 3.5 oz (100 g) each, raw (approx. 28 oz (800 g) total)
- 1/3 cup (40 g) all-purpose flour, for dusting
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 g) unsalted butter, plus 1 tbsp (15 g) extra for finishing (3 tbsp (45 g) total), divided
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) chicken stock
- 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
- 3 tbsp (45 g) capers, drained
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- salt, to taste
- black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken cutlets dry with paper towels and lightly season both sides with salt and black pepper, to taste. Spread the flour (1/3 cup (40 g)) on a plate and dust each cutlet, shaking off excess.
2. Heat a large 12-inch (30 cm) skillet over medium-high heat. Add 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter. When the fat is hot and butter foams, add cutlets in a single layer (work in 2 batches to avoid crowding). Sear 1.5–2 minutes per side for thin scaloppine until golden; an instant-read thermometer should reach 165 F (74 C) in the thickest pieces. Transfer seared cutlets to a warm plate and tent with foil.
3. Reduce heat to medium. Add the remaining 1 tbsp (15 ml) olive oil to the pan if it looks dry. Pour in the white wine (1/2 cup (120 ml)) to deglaze, scraping up browned bits; simmer 2 minutes until wine is reduced by about half.
4. Add the chicken stock (3/4 cup (180 ml)) and lemon juice (1/3 cup (80 ml)). Bring to a gentle simmer and reduce 3–5 minutes until the sauce slightly thickens and coats the back of a spoon. Season with salt and black pepper, to taste.
5. Stir in the capers (3 tbsp (45 g)) and remove the pan from the heat. Swirl in the remaining 1 tbsp (15 g) butter to enrich and slightly thicken the sauce. Return the cutlets to the skillet and spoon sauce over them to warm for 30–60 seconds; confirm internal temperature 165 F (74 C).
6. Sprinkle with chopped parsley (2 tbsp (8 g)) and serve immediately. Traditional accompaniments include polenta, boiled potatoes, or a bed of buttered pasta.

1. Pat the chicken cutlets dry with paper towels and lightly season both sides with salt and black pepper, to taste. Spread the flour (1/3 cup / 40 g) on a plate and dust each cutlet, shaking off excess.
2. Heat a large 12-inch (30 cm) skillet over medium-high heat. Add 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter. When the fat is hot and butter foams, add cutlets in a single layer (work in 2 batches to avoid crowding). Sear 1.5–2 minutes per side for thin scaloppine until golden; an instant-read thermometer should reach 165 F (74 C) in the thickest pieces. Transfer seared cutlets to a warm plate and tent with foil.
3. Reduce heat to medium. Add the remaining 1 tbsp (15 ml) olive oil to the pan if it looks dry. Pour in the white wine (1/2 cup / 120 ml) to deglaze, scraping up browned bits; simmer 2 minutes until wine is reduced by about half.
4. Add the chicken stock (3/4 cup / 180 ml) and lemon juice (1/3 cup / 80 ml). Bring to a gentle simmer and reduce 3–5 minutes until the sauce slightly thickens and coats the back of a spoon. Season with salt and black pepper, to taste.
5. Stir in the capers (3 tbsp / 45 g) and remove the pan from the heat. Swirl in the remaining 1 tbsp (15 g) butter to enrich and slightly thicken the sauce. Return the cutlets to the skillet and spoon sauce over them to warm for 30–60 seconds; confirm internal temperature 165 F (74 C).
6. Sprinkle with chopped parsley (2 tbsp / 8 g) and serve immediately. Traditional accompaniments include polenta, boiled potatoes, or a bed of buttered pasta.