Authentic Chicken Piccata Italian Fried Cutlet Recipe

Are you tired of bland and boring chicken dishes? Do you crave an explosion of flavor that will transport you to the picturesque streets of Italy? Look no further than an authentic chicken piccata. But what makes it truly authentic? Is it the succulent chicken cutlet or the tangy lemon-butter pan sauce? Let’s unveil the secret behind the perfect chicken piccata!

When it comes to chicken piccata, the devil is in the details. The crunchy and irresistible crust of the chicken cutlets is what sets this dish apart. A combination of panko bread crumbs and grated Parmesan cheese creates a light and crispy coating that takes the flavor to a whole new level. The secret lies in the right balance of textures and flavors, resulting in an unforgettable experience.

To achieve the perfect chicken piccata, start by seasoning the chicken cutlets with salt and pepper. Then, lightly dredge them in flour and dip them in beaten eggs. Coat the cutlets with the panko bread crumbs and grated Parmesan cheese mixture. Finally, fry them in a combination of clarified butter and cooking oil until golden brown on both sides.

But the real star of the show is the lemon-butter pan sauce. It’s the magic that brings all the flavors together. After frying the chicken cutlets, deglaze the skillet with dry white wine, add a touch of capers for a briny punch, and whisk in butter until it melts into a creamy sauce. Simmer the sauce until it reaches the perfect consistency and then brighten it up with lemon juice and parsley for a burst of freshness.

So, if you’re ready to elevate your culinary repertoire and impress your guests with an authentic Italian dish, give our homemade chicken piccata recipe a try. With its crispy chicken cutlets and zesty lemon-butter pan sauce, this recipe will transport you straight to the sunny shores of Italy. Get ready to savor every bite!

How to Make Crispy Chicken Cutlets for Chicken Piccata.

The key to achieving incredibly crispy chicken cutlets for a delicious chicken piccata lies in the breading and frying process. Follow these simple steps to create perfectly golden and crunchy cutlets that will elevate your dish:

Start by pounding boneless, skinless chicken cutlets to about 1/4 inch thickness. This ensures even cooking and a tender result.
Season the cutlets with a generous sprinkle of salt and pepper, enhancing the flavor of the chicken.
Prepare a breading station with three wide, shallow bowls for a seamless process. These bowls should consist of:

All-purpose flour for the first coating, ensuring proper adhesion of the breading.
Beaten eggs for the second coating, creating an ideal surface for the crispy crust.
A mixture of panko bread crumbs and grated Parmesan cheese for the final coating. The combination of these two ingredients adds a delightful crunch and savory flavor.

Dredge each chicken cutlet lightly in flour, shaking off any excess.

Dip the floured cutlet into the beaten eggs, allowing any excess to drip off.

Coat the cutlet thoroughly with the panko-Parmesan mixture, pressing gently to ensure an even coverage.

Heat a skillet over medium-high heat and add a combination of oil and butter. The oil prevents the butter from burning and helps achieve a crispier crust.

Once the skillet is heated and the butter is melted, add the coated chicken cutlets and fry until they turn a beautiful golden brown, typically 3-4 minutes per side.

Make sure to fry the cutlets in batches, avoiding overcrowding the skillet, as this will result in uneven browning and a soggy texture.

Once the cutlets are crispy and cooked through, transfer them to a paper towel-lined plate to drain excess oil.

With this straightforward technique, you’ll achieve irresistibly crispy chicken cutlets, ready to be transformed into a mouthwatering chicken piccata.

The Perfect Lemon-Butter Pan Sauce for Chicken Piccata.

The lemon-butter pan sauce is the crowning glory of a classic chicken piccata. To create this traditional chicken piccata sauce, start by frying your crispy chicken cutlets, then drain off most of the oil from the skillet, leaving behind about a tablespoon. Next, deglaze the skillet with dry white wine, allowing it to simmer until the raw alcohol smell has cooked off. For a burst of flavor, add drained capers, which contribute a delightful salty and briny taste.

Once the capers have been added, whisk in a generous amount of butter until it is fully melted, resulting in a smooth, creamy, and emulsified sauce. To achieve the perfect consistency, simmer the sauce until it reaches a cream-like thickness, ensuring that it is neither too watery nor too oily. To balance out the richness of the butter, lend a touch of freshness and acidity to the sauce by stirring in fresh lemon juice and minced parsley.

Now, the harmonious blend of flavors and textures is complete. Pour this tantalizing lemon-butter pan sauce over your crispy chicken cutlets, and behold the creation of a classic chicken piccata dish that is poised to awaken your taste buds with its vibrant and traditional flavors. Experience the true essence of a traditional chicken piccata with this expertly crafted lemon-butter pan sauce.