Zesty Chicken Fillet Piccata

Zesty Chicken Fillet Piccata


172 people made this

This is a great way to serve chicken fillets with a bright lemon and white wine sauce. Serve with a side of rice, pasta or polenta.


Serves: 6 

  • 6 skinless, boneless chicken fillets
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/4 cup (30g) plain flour
  • 2 tablespoons butter or margarine
  • 2 tablespoons vegetable oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry white wine
  • 1 tablespoon chopped fresh parsley
  • 2 lemons - cut into wedges, for garnish

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Flatten chicken to 5mm thickness between plastic wrap or greaseproof paper. Mix egg and water. Mix breadcrumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with breadcrumb mixture.
  2. Heat butter or margarine and oil in 30cm frypan over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from frypan using tongs; keep warm.
  3. Stir lemon juice and wine into drippings in frypan. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley and serve with lemon wedges for garnish.

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