Chicken Picatta

  • Date August 29, 2013
  • Print Friendly and PDF

Pinks Pantry & A New York Foodie  

This is an exciting post! I recently "virtually met" another food blogger, all the way from New York! We thought it would be fun for two food bloggers to get together and create a recipe and do a joint post. We are so pleased to bring you our shared version of Chicken Piccata! 

No two food bloggers are the same! But we all share a love of food! Here you have it - our take on Chicken Picatta. Visit my newest friend Sandi to see her joint post and also check out her other amazing recipes on her website!

Let's start with Sandi's recipe as she is the guest post on the blog today!

A New York Foodie Version

A New York Foodie Blog


  •  1 – 1 ¼ lbs. boneless skinless thin sliced chicken breasts
  • 1 cup all purpose flour (you will probably have left over)
  • 1-2 cups flavored bread crumbs (a lot will also be left over)
  • 3 tbsp. butter (divided)
  • 2 tbsp. olive oil
  • 1 tbsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1 beaten egg with about ¼ cup water added to it and the dried seasonings
  • 1/3 cup fresh lemon juice
  • ½ cup dry white wine
  • 3 tbsp. capers, rinsed and drained
  • 3 tbsp. fresh chopped parsley
  • Salt and pepper, to taste


Season the chicken with salt and pepper, dredge it in the flour, then dip it in the egg mixture and shake off the excess.  Roll it in the bread crumbs, again shaking off the excess.  Repeat with the remaining cutlets.

Over medium low heat add the olive oil and half of the butter.  When the oil and butter start to sizzle lay the cutlets gently in the pan, two at a time. Do not crowd the pan.  You will probably need to do this in batches.  Cook the chicken for about 3 minutes until golden brown and then carefully turn over and cook for another 3 minutes, until chicken is cooked through and golden.  After all the chicken is cooked, set aside to keep warm.

Add the lemon juice, wine and capers into the pan and bring to a boil to boil of the alcohol, scraping all the little browned bits.  These brown bits will add a lot of flavor.  Once boiling, lower the heat to a simmer and cook for another minute.  Add the butter and swirl into the sauce until melted.  Return the chicken back into the pan and coat the chicken with the sauce.  Sprinkle the parsley on top and serve!

Pinks Pantry Version

I was originally going to make the vegetarian version of this picatta recipe using seiten (the vegetarian wheat meat). I think at this point Sandi was wondering what she had gotten into. With some kind guiding questions, she got me to admit that my trial of the recipe with seiten was a bust. I am not giving up on seiten but decided chicken would just have to do! This pleased my husband, grandfather and mother whom were all the recipients of this meal when I made it!
Overall it was a hit! My sauce was a bit too thick but worked well as I served the chicken with my new caulifredo pasta sauce  and zucchini noodles. My husband even ate the leftovers the next day (this is unheard of!)

Serves 2, approximately 300 calories per breast


  • 2 boneless skinless chicken breasts
  • Veggie cooking spray
  • 1-2 tbls margarine
  • 1-2 tbls olive oil
  • 2 tablespoons panko (for dredging)  
  • 2 tablespoons flour
  • 1 egg white for dredging
  • 1/4 cup low sodium chicken broth (or white wine)
  • 1/2 shallot, diced
  • 1 tablespoon lemon juice
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon chopped fresh parsley


  • Spray large skillet with cooking spray and the olive oil & heat over medium-high heat
  • Dredge chicken lightly with egg white, then panko 
  • Fry chicken until no longer pink. 
  • Remove chicken and keep warm in oven
  • Melt margarine in same skillet
  • Stir in the flour and heat over medium for 1-2 minutes
  • Stir in chicken broth or wine and lemon juice and heat to boiling
  • Stir until thickened (1-2 minutes)
  • Reduce heat and simmer 15 minutes until sauce consistency
  • Stir in parsley
  • Add the chicken back in and spoon over the chicken until the chicken and sauce are both heated. 
  • Serve over your favorite pasta or zuchinni pasta 

Served with penne noodles & caulifredo sauce! Delicious!

No comments: