Ingredient Checklist


Instructions Checklist
  • Place chicken between plastic wrap and pound evenly until about 1/4 inch thick.

  • Spread flour in a shallow dish; season with 1 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Place chicken in seasoned flour, turning to coat thoroughly, then tap off the excess.

  • Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.

  • Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly -- before all the browned bits have been incorporated -- remove the pan from the heat.) Remove the pan from the heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.

  • Immediately pour the sauce over the chicken, and serve.

Reviews (5)

133 Ratings
  • 5 star values: 24
  • 4 star values: 35
  • 3 star values: 46
  • 2 star values: 24
  • 1 star values: 4
Rating: 5 stars
The bestest chkn picatta recipe! I make much higher quantity so Im a little loose with my measurements. I serve it over orzo herb pasta. Prepare the pasta, not rice orzo with roasted pinenuts in it.
Rating: 5 stars
Cooked it just as described. Delicious!
Rating: 5 stars
The best dinner I've ever made!! :)
Rating: 5 stars
Just made it.. delicious deserves 5 stars, just watch the video of you have problems with it, he does a great job explaining everything
Rating: 5 stars
This recipe is in my "go to" folder. Super easy and just as good for a weeknight supper or for company. Pay attention to the lemon juice amount, start off with the lower amount and taste it. The lemons you use really vary in acidity and the wine you choose call for a touch of caution.