Cast-Iron Chicken Piccata Recipe

Name: Cast-Iron Chicken Piccata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (5- to 6-oz.) chicken cutlets; 1/2 cup (2 oz.) all-purpose flour; 1 1/2 teaspoons kosher salt; 1/4 teaspoon black pepper; 1 large egg white, lightly beaten; 6 tablespoons (3 oz.) salted butter, divided; 2 tablespoons olive oil, divided; 1 cup reduced-sodium chicken broth; 1/4 cup fresh lemon juice; 2 tablespoons brined capers, drained and rinsed; 1/3 cup chopped fresh flat-leaf parsley; Hot cooked pasta

Servings: persons

4 (5- to 6-oz.) chicken cutlets
1/2 cup (2 oz.) all-purpose flour
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 large egg white, lightly beaten
6 tablespoons (3 oz.) salted butter, divided
2 tablespoons olive oil, divided
1 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons brined capers, drained and rinsed
1/3 cup chopped fresh flat-leaf parsley
Hot cooked pasta

1
Place each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Stir together flour, salt, and pepper. Dip each cutlet in egg white, and dredge in flour mixture, shaking off excess.
2
Melt 2 tablespoons butter with 1 tablespoon olive oil in a large cast-iron skillet over medium-high. Add 2 cutlets, and cook until golden brown, 2 to 3 minutes on each side. Transfer to a plate. Wipe skillet clean, and repeat process with 2 tablespoons butter and remaining 1 tablespoon olive oil and remaining 2 cutlets. Discard drippings; do not wipe skillet clean.
3
Add broth, lemon juice, and capers to skillet. Bring to a boil over high, stirring and scraping bottom of skillet to loosen browned bits. Reduce heat to medium, and simmer, whisking occasionally, 5 minutes. Whisk in remaining 2 tablespoons butter. Whisk in parsley. Spoon sauce over chicken, and serve immediately with pasta.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (5- to 6-oz.) chicken cutlets, 1/2 cup (2 oz.) all-purpose flour, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, and more.

Yes, Cast-Iron Chicken Piccata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cast-Iron Chicken Piccata

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