This Chicken Piccata Milanese is made with chicken breasts, flour, eggs, bread crumbs, capers, lemons, broth, and parsley.
This is very similar to the Breaded Chicken Cutlets we have made in the past, but the key to this Chicken Piccata is the sauce. While the chicken bakes, you make the delicious sauce with capers, lemon, chicken broth and lots of parsley and butter! I would recommend a pairing dry white wine, like pinot grigio and sauvignon blanc. Don't get chicken piccata confused with chicken marsala. Marsala is made with mushrooms and red wine. Chicken picatta has capers and lemon.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Chicken breasts
- Italian bread crumbs
- Olive oil
- Chicken broth
See recipe card for Chicken Piccata Milanese quantities.
Preheat the oven to 350°F.
If you haven’t done so already, butterfly the chicken breasts in half. Stick a slice of chicken in a big ziplock bag and with a meat mallet or a heavy spatula, pound them until the meat becomes tender and thin. Another trick is to use a rolling pin. They should be able a ¼ inch thick.
In a bowl, add the flour, salt and pepper and combine. In another bowl, add the eggs and whisk. Add the breadcrumbs and a pinch of salt on another dish. Dredge each piece of chicken in the flour. Then, dip into the eggs and finally dredge the chicken in the breadcrumbs. Repeat with the rest.
On medium heat, add 1-3 tablespoons of olive oil to fry the chicken. Wait until the oil is hot and cook until the chicken is golden brown, around 2-3 minutes on each side.
Spray a baking sheet with non-stick spray and add the chicken on it. Bake in the oven for 5 minutes.
Meanwhile, make the sauce! In the same saucepan with he chicken residue, add the chicken broth, the capers and lemon juice. Bring to a boil for 1-2 minutes, until slightly reduced. Turn the burner off and add the butter and the parsley. Do not stop stirring. Capers are very salty but taste and if you prefer more salt, then salt!
Spoon the sauce over the chicken.
- Chicken: I used chicken breast for this although you could use boneless chicken thighs.
- Flour: I used all-purpose flour. You could use almond flour too. The flour helps make the chicken crispy.
- Olive oil: I used good quality extra virgin olive oil.
- Butter: I used salted butter but you could use ghee or unsalted butter and salt yourself.
- Lemons: For best taste, use real lemons and not store bought lemon juice.
- Capers: Capers are usually found in the canned goods at the grocery store, beside the pickles and jalapeños. They are lemony, briney, and salty and pair so well on this dish.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes in with the bread crumbs.
- Deluxe - serve the sauce over the crispy bread.
- Kid friendly - Reserve the sauce on the side for dipping.
Check out this Flounder Piccata.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
This Chicken Piccata Milanese can be frozen for up to three months.
While the chicken is baking, make the sauce and pour it over the crispy chicken.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove