Original video by @BrianLagerstrom — all credit to the creator.

Chicken Piccata

Name: Chicken Piccata
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts (halved horizontally and pounded to ¼" cutlets); salt; pepper; AP flour (for dredging); olive oil (for frying); 25 g garlic (2½ tbsp, finely minced); 30 g capers (3 tbsp, drained); 3 g AP flour (1 tsp); 200 g white wine (¾ cup + 2 tbsp, preferably Chardonnay); 100 g chicken stock (7 tbsp); 10 g lemon juice (2 tsp); 75 g unsalted butter (5 tbsp, cold, cut into tablespoon-sized cubes); 5 g flat-leaf parsley (2 tbsp, chopped); ½ lemon lemon zest; salt (a pinch, to finish)

Golden, double-dredged chicken cutlets fried crisp and blanketed in a bright lemon-caper pan sauce finished with cold butter. It's a restaurant plate that comes together in under 30 minutes.

⏱ 30 minItalian-Americanchickenpiccatalemoncaperspan sauce

Ingredients

For the chicken

2boneless, skinless chicken breasts · halved horizontally and pounded to ¼" cutlets
—salt
—pepper
—AP flour · for dredging
—olive oil · for frying

For the sauce

25 ggarlic · 2½ tbsp, finely minced
30 gcapers · 3 tbsp, drained
3 gAP flour · 1 tsp
200 gwhite wine · ¾ cup + 2 tbsp, preferably Chardonnay
100 gchicken stock · 7 tbsp
10 glemon juice · 2 tsp
75 gunsalted butter · 5 tbsp, cold, cut into tablespoon-sized cubes
5 gflat-leaf parsley · 2 tbsp, chopped
½ lemonlemon zest
—salt · a pinch, to finish

Steps

1
Slice each chicken breast in half horizontally, then pound each piece into a ¼"-thick cutlet.
2
Season both sides with salt and pepper and rest 5–10 minutes.
3
Dredge the cutlets in flour, rest 5 minutes, then dredge again right before cooking — the double coat gives a crispier crust that holds the sauce.
4
Fry the cutlets in a 12" pan over medium-high heat in olive oil, about 3 minutes per side, pressing down with a spatula for the first 15–20 seconds. Pull and set aside, then wipe out excess oil and dark bits.
5
Return the pan to medium-low. Add the capers and cook 1 minute, until they soften and take on a little color.
6
Add the garlic with a touch more oil and cook 90 seconds on medium-low, keeping it moving — it can burn fast.
7
Sprinkle in the 3g of flour and stir to combine.
8
Add the white wine, scrape the pan, and reduce until nearly dry, about 90 seconds — it's ready when your spatula leaves a wide trail.
9
Add the chicken stock and reduce by 50%, about 2–3 minutes.
10
Off heat, add the lemon juice, then whisk in the cold butter a few pieces at a time until the sauce is glossy and smooth.
11
Stir in the parsley and lemon zest. Taste for salt, spoon over the cutlets, and serve immediately.

Creator's notes

Dredge twice — flour, rest 5 minutes, flour again — for a crust that stays crisp under the sauce. The wine is reduced until a spatula leaves a wide trail, and the butter goes in off heat so the sauce emulsifies instead of breaking.

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