Chicken Picatta

Piccata describes meat, usually veal or chicken, that is sliced, dredged in flour, browned, then served in a sauce containing lemon juice, butter, and capers.


  • 2 lbs chicken breast
  • 1/2 cup flour
  • 1/4 cup Parmesan cheese
  • 2 teaspoons garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 cloves garlic, diced
  • 2 eggs
  • 1/4 cup of parsley, chopped
  • 2 tablespoons butter
  • 1 cup chicken stock
  • Juice of one lemon
  • 2 tablespoons of oil


  • In a shallow bowl add the flour, Parmesan cheese, garlic powder, salt, pepper and half of the parsley and mix together. In another bowl crack eggs and scramble them.
  • Cut the chicken breasts in half so they open like a book.  Then place the chicken breasts halves in the flour mixture one at a time, then into the eggs and back into the flour. Repeat with the rest of the chicken breasts.
  • Place a pan over medium high heat and add the oil, once the oil is hot add the chicken, don’t over crowd the pan so you get a nice crispy crust. Cook for 3-5 minutes on one side then flip and cook for another 3-5 minutes on the other side or until the juices run clear. Then remove from the pan and cook the rest of the chicken the same way.
  • Once all of the chicken is cooked add the garlic cloves to the pan and saute for a minute then add the chicken stock and lemon juice. Let the stock reduce by half then turn off the heat and whisk in the cold butter a tablespoon at a time. This will help make a nice smooth sauce.
  • Serve sauce drizzled over the chicken and sprinkle the rest of the parsley over top of everything and enjoy.