Cherry & Dennis Recipes
Chicken Piccata with Lemon and Capers
意式檸檬水瓜柳雞扒
Recipe overview
Thin chicken cutlets are lightly floured and pan-fried, then coated in a bright, unsweetened lemon, caper and butter pan sauce. Cook the chicken centre to 75°C and keep the sauce fluid.
01
Ingredients
Main ingredients
- 600 g chicken (skinless boneless breast, cut into 4 thin cutlets)
- 2 piece lemons
- 2 clove garlic
Garnish
- 2 tbsp parsley
Coating
- 60 g all-purpose flour
Seasoning
- 1 tsp salt
- 1/2 tsp Black pepper
- 2 tbsp cooking oil
Sauce
- 2 tbsp capers
- 40 g unsalted butter
- 120 ml water
02
Tools
- knife
- cutting board
- meat mallet
- plastic wrap
- shallow dish
- frying pan
- tongs
- spatula
- citrus juicer
- measuring cup
- measuring spoons
- food thermometer
- timer
- serving plate
03
Steps
Step 1
Trim the cutlets
Trim fat and sinew from the chicken breasts, then cut horizontally into four even thin cutlets.
Step 2
Pound evenly
Place each cutlet between plastic wrap and pound gently to an even one-centimetre thickness.
Step 3
Season the chicken
Season both sides evenly with one teaspoon salt and one-half teaspoon black pepper.
Step 4
Dredge lightly
Coat each cutlet lightly in flour and shake off all excess so the layer stays thin.
Step 5
Juice the lemons
Juice one and a half lemons, then cut the remaining half into thin serving slices.
Step 6
Heat the pan
Heat the frying pan over medium heat and add two tablespoons oil until shimmering, not smoking.
Step 7
Sear the first side
Cook the cutlets in two batches for three minutes each over medium heat, six minutes total; change batches at three minutes, when golden underneath.
Step 8
Turn and cook to 75°C
Turn and cook each batch two to three minutes, four to six minutes total; change batches after two to three minutes, then transfer to a clean plate once the thickest centre reaches 75°C.
Step 9
Soften the garlic
Lower the heat, add finely chopped garlic and stir for about one minute until fragrant but not brown.
Step 10
Simmer lemon-caper sauce
Add the lemon juice, 120 ml water and two tablespoons capers; scrape the fond and simmer two minutes.
Step 11
Whisk in butter
Reduce to the lowest heat, whisk in 40 g butter gradually, then return the chicken and coat for two minutes.
Step 12
Finish and serve
Plate the chicken, spoon over all the pan sauce, scatter parsley and add the lemon slices; serve hot.
Common mistakes
- Starting the heat before mise en place is complete can cause uneven doneness.
- Using the wrong heat or ignoring the stated time can spoil the sauce, meat or vegetable texture.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
