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Chicken Piccata

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Makes: 4 servings adjust
The cheap version of veal piccata!



  • 2 Boneless Chicken Breast, (or 4 split, skinless)

Step 1

Pre-heat the oven to 400 degrees. Line a sheet pan with parchment paper. Place each chicken breast in between 2 sheets of the parchment paper and pound it out until it's 1/4 of an inch thick. Sprinkle both sides with salt and pepper.


  • 1 cup Bleached All-Purpose Flour

Step 2

Mix the flour, 1 tsp of salt, 1/2 teaspoon pepper on a shallow plate.

Step 3

In a second plate, beat the eggs and 1 tbsp of water together.


  • 1 12 cups Seasoned Bread Crumbs

Step 4

On the third plate, place the bread crumbs. Dip each chicken breast in flour mixture, shakeoff the excess, then dip into the egg mixture, and bread crumb mixtures.

Step 5

Heat 2 tbsp's olive oil in a large saute pan over medium/ medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. Add more oil as ou cook the remainder of the chicken. Bake the chicken breasts for 5-10 minutes while you make the sauce.


  • 1 tablespoon Unsalted Butter, room temperature
  • 1 cup Fresh Lemon Juice, fresh squeezed. Reserve lemon halves.
  • 1 cup White Wine, dry

Step 6

The sauce: wipe out the saute pan with a dry paper towel. On medium heat, melt 1 tbsp of butter and then add the lemon juice, white wine, the reserved lemon halves, salt and pepper. Boil over high heat until reduced by half, about 2 minutes.


  • 2 tablespoons Unsalted Butter

Step 7

Off-heat, add the remaining 2 tbsp's of butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and sprinkling of parsley.
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