Chicken picata

Chicken picata is very easy to make.

Crispy, golden chicken breasts that have been lightly dredged in flour and parmesan cheese, pan fried until a light golden crust forms and then finished off in a buttery, silky, lemon garlic sauce with capers and white wine! It doesn’t get any better than this easy, to make chicken piccata for your family dinner tonight!

A little history to go with your meal:

Piccata is a method of preparing food, not the dish as such: meat is sliced, coated, sautéed and served in a sauce. The dish originated in Italy using veal (veal piccata). In Italy, veal piccata is considered as a “secondo” (second course) and would be served after the pasta course. Serves 4


2x 8oz chicken breasts (free range if possible), cut crossways and pounded into 4oz thin cutlets

Maldon salt and freshly ground black pepper

1 tablespoon plus 1 teaspoon all-purpose flour, divided

½ tablespoon finely grated Parmesan cheese

2 tablespoons extra-virgin olive oil

2 garlic cloves, peeled and finely chopped

½ cup low-sodium chicken broth

1 lemon, juice and zest of

1 teaspoon white wine vinegar

2 tablespoons freshly chopped parsley

1 tablespoon capers, drained and rinsed

1 tablespoon unsalted butter

4 cups baby arugula

How to cook:

Season each chicken cutlet with salt and pepper and lightly dust with 1 tablespoon flour and the Parmesan cheese.

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate and keep warm.

Reduce the heat under the skillet to medium, then add the remaining tablespoon of oil and garlic to the same pan; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan.

Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.

Place the chicken culets onto four warm plates, evenly pour over the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of extra virgin olive oil; season to taste with salt and pepper, then scatter over chicken and serve.

Chef Mark Allison

Mark Allison, Executive is Chef of Culinary Innovation at the Cabarrus Health Alliance. Check out for more recipes and a list of upcoming cooking classes with Chef Allison.

Mark Allison  is Executive Chef of Culinary Innovation at the Cabarrus Health Alliance. Check out for a list of upcoming cooking classes with Chef Allison.  Want more recipes?  Visit

Get today’s top stories right in your inbox. Sign up for our daily newsletter.

Recommended for you