Piccata di Pollo

pronounced: pea-KHA-tah dee POLL-oh
Chicken piccata with lemon-butter sauce and capers
makes 4 servings

  • 4 chicken breasts, pounded thin
  • 1/2 cup flour seasoned with s & p
  • 1/4 cup 0live oil
  • 1/2 stick butter
  • 1 cup dry white wine
  • Juice of 1 lemon
  • 3 tbsp capers
  • Salt and fresh cracked pepper, to taste


1. Heat olive oil in a large skillet over medium-high heat.
2. Dust chicken with seasoned flour and shake off the excess.
3. Add scaloppine to the skillet, cooking until they're lightly golden on both sides.
4. Transfer scaloppine to a plate.
5. Deglaze pan drippings with wine and lemon and add capers.
6. When the sauce is reduced by half whisk in the butter.
7. Return chicken to skillet to coat with sauce and adjust seasonings.
8. Serve garnished with thin lemon slices.


Make with veal, pork or turkey cutlets.
Make with tofu or tempeh.

Copyleft (2010) The Budget Gourmet

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