This is a quick and lighter version of Chicken Piccata. It can be served with pasta, rice, potatoes or just with an assortment of roasted or steamed vegetables. This recipe is meant for two but it can easily be doubled (although if you want it all done at once you will need more than one frying pan). It has been a favorite in our house for a very long time.
1/2 cup all purpose flour
2 T. white rice flour (optional, but it makes the cutlets crispier)
1 t. kosher salt
liberal grinding of fresh black pepper
2/3 to 3/4 lb. thin-sliced chicken breast (you can buy it this way or slice across a breast and place in a plastic bag with a few drops of water and pound until thin)
3/4 cup milk (preferably whole milk, but any kind will work)
3 T. olive oil
1/4 cup low-sodium chicken stock
1 -2 t. capers. drained
- If you are working with whole chicken breast, slice it across into 2 pieces per breast. Place in a gallon sized plastic bag and sprinkle in a little water. Close the bag and pound the chicken until it is about 1/4″ thick.
- In a container large enough to hold one piece of the chicken lying flat, pour the milk. Add the chicken stacking one piece on top of each other and place in the refrigerator to soak for at least 10 minutes but up to a few hours.
- Mix the flour, rice flour (if using), kosher salt and black pepper together in a shallow bowl or pan large enough to hold most of one piece of the chicken.
- Wash the lemon and cut a few thin slices from one end (for garnish so you will need at least one slice per piece of chicken). Set the slices aside until the dish is done.
- Squeeze the juice from the remaining lemon (you should have 1 1/2 to 2 T.) and set aside.
- Put the olive oil into a large fry pan and bring to medium heat.
- Take the chicken piece out of the milk and dredge in the flour, gently shaking off any excess. Place each chicken piece carefully into the hot oil. Cook for a few minutes on the first side until the flour has browned and is nicely golden. Carefully turn the chicken and cook of a minute or two on the second side.
- Remove the chicken pieces to a warm plate.
- Increase the heat under the fry pan to medium high and add the chicken stock to the oil left in the pan, stirring to incorporate any bits of the coating left on the bottom of the pan. Add the lemon juice and boil until the sauce is slightly thickened. Turn off the heat and add the capers to warm through. Check the seasoning and add salt and pepper to taste.
- Place one or two chicken cutlets on each plate and top with the sauce as well as a slice of lemon.