Chicken Piccata

Chicken Piccata

Chicken fillets in a buttery wine sauce with capers


  • Chicken breast fillet: 600 g
  • Salt, pepper, wheat flour
  • Olive oil or vegetable oil: 4 tablespoons
  • Dry white wine: 1/2 cup
  • Butter: 50 g
  • Capers: 4 tablespoons
  • Chopped parsley: 4 tablespoons
  • Lemon: 1/2


Cut the fillets into smaller portions: first, cut off the tenderloin (the loose part of the fillet), then cut the entire fillet in half lengthwise. Pound them with a meat mallet to make them thinner and of even thickness. Season with salt and pepper, and coat in flour, shaking off the excess.

Heat the oil in a large pan. When it’s hot, add the fillets and fry on both sides for about 2 minutes each. Remove to a plate.

Pour the wine into the same pan and cook for about 1 minute until it reduces slightly. Add the butter and melt it while stirring. Add the drained capers and sauté briefly.

Return the fried cutlets to the pan, sprinkle with parsley, and cook together for about a minute, turning the meat over in the process.

Remove from heat and garnish with lemon slices. Serve with spaghetti or boiled potatoes.

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