Lemon Caper Chicken Cutlets — Piccata di Pollo con Capperi
A pan-Italian sauce of pan-fried floured chicken cutlets in a vibrant butter-and-lemon emulsion sharpened with capers and white wine, served over spinach or with crusty bread to soak up the buttery jus.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken cutlets dry. Season with 0.5 tsp salt and 0.5 tsp pepper. Dredge in flour, shaking off excess. Mince shallot and garlic. Drain capers. Chop parsley. Measure wine, stock, and lemon juice.
Sear
Heat 2 tbsp olive oil and 20g butter in a wide skillet over medium-high heat until foaming. Add cutlets (work in two batches if needed to avoid crowding), cook 2–3 minutes per side until deeply golden. Transfer to a warm plate.
Saute
Reduce heat to medium. Add remaining 2 tbsp olive oil and shallot. Cook 90 seconds until soft. Add garlic and capers, cook 30 seconds until sizzling.
Build
Pour in white wine, simmer 90 seconds scraping browned bits until reduced by half. Add warm stock, lemon juice, and 0.5 tsp salt. Simmer 2–3 minutes until sauce coats the back of a spoon. While sauce reduces, heat 2 tsp olive oil in a separate pan over medium-high heat. Add spinach and a pinch of salt, toss 90 seconds until wilted but bright green.
Finish
Return chicken and resting juices to the sauce. Cook 60 seconds on low heat. Off heat, swirl in remaining 20g butter until glossy.
Plate
Divide spinach between two warm plates. Lay chicken cutlets on top of each. Spoon sauce and capers generously over. Scatter parsley and lay a thin lemon slice alongside each plate. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.