Piccata in Italian means larded–the namesake for this easy to follow recipe. The conventional approach is to fry the chicken cutlets in butter, lemon, and parsley to create a delicious puckering sauce! Add the capers to this recipe to add texture and compliment to the tart flavor of the sauce.
Cooking notes: Tenderize the chicken by pounding, especially if using the breast section. Don’t dust off the excess flour after dredging; this will help thicken the sauce. I add white wine to help deglaze the bits after frying the chicken, to make a heartier sauce. Serve this with a side of your preferred spaghetti brand or egg noodles. A fruity Chardonnay or even a Gewurztraminer will add sweet floral notes to the lemon. Tutti a tavola a mangiare!
- 2 Lemons, 1/4 cup juice and 1 tbsp lemon zest
- 6 skinned chicken thighs
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 1 cup all purpose flour, add 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper
- 1/4 cup of non-pareil capers
- 1/4 cup dry white wine
- 1/4 cup chicken broth