Zesty Chicken Fillet Piccata

    • < />

    Zesty Chicken Fillet Piccata

    Zesty Chicken Fillet Piccata

    (179)
    30min


    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.

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (179)

    Reviews in English (178)

    by
    165

    I'm giving this recipe only four stars as written, after working with the recipe I made the following changes and believe it's a five star: don't batter the chicken, just flour (added salt, pepper, and paprika to flour), use real butter and olive oil to saute chicken, double or triple the sauce using good white wine, and add several tablespoons of capers to finish. I served with parmesean/parsley mashed potatos on a large platter with lemon slices, beautiful presentation. This dish is definitely for lemon lovers, and the flavors are mild and mellow, so you can finish the meal off with a big bang of a dessert!  -  20 Jul 2005  (Review from Allrecipes USA and Canada)

    by
    54

    We really love this recipe. I always triple the white wine and lemon juice for the sauce in the end, but let it cook down until it is not so runny. I also put two cloves of crushed garlic in with the oil and butter, and let that saute before adding the chicken. And definetly use olive oil! Awesome taste.  -  14 Sep 2005  (Review from Allrecipes USA and Canada)

    by
    44

    OMG This was sooooo good - finally i was able to fry and have the breading stay on - i pounded the chicken real thin, dipped it in the flour, than the egg, than the bread crumbs and fried it in butter and olive oil, and the crust stayed on !!!!! i was so excited!!!! i made the sauce with chicken broth because i didnt have wine and added capers too. Served it over angel hair pasta, and had fresh broccoli and green salad on the side. Hubby and his friend inhaled it, and the kids loved it too!!! definitely a keeper, will be making this again -- thanks so much for posting this recipe -  -  28 Dec 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate