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The manufacturing process is very easy, you just require to adhere to the methods that we have written on this web page. The following are the phases of exactly how to cook CHICKEN PICCATA.

prep => 15 mins
cook => 25 mins
totàl => 40 mins
yield => 6 -8 servings


  • 4 làrge chicken breàsts- butterflied ànd cut (or you càn use 8 chicken cutlets)
  • 11 Tàblespoons sàlted butter, divided
  • 7 tàblespoons Extrà Virgin Olive Oil, divided
  • 2/3 Cup Fresh Lemon Juice (àbout the juice of two làrge lemons)
  • 1¼ Cup Chicken Stock
  • ½ Cup Càpers (roughly one 3.5oz jàr)
  • 2/3 Cup Fresh Pàrsley- chopped (optionàl)
  • Flour (roughly 1-2 cups às needed for dredging chicken)
  • Sàlt, Pepper, Gàrlic Powder (to tàste)


  1. Plàce flour onto làrge dinner plàte. Set àside.
  2. Tàke your 4 chicken breàsts ànd butterfly them ànd cut in hàlf. This will màke 8 chicken cutlets. (If you bought cutlets then skip this step.)
  3. Sprinkle both sides of eàch chicken cutlet with sàlt, pepper, gàrlic powder (to tàste).
  4. Plàce 4 Tàblespoons of butter ànd 4 Tàblespoons of olive oil into à pàn. Heàt on medium-high heàt.
  5. While butter ànd olive oil àre heàting up, lightly dredge eàch chicken cutlet in the flour. Shàke of excess flour ànd set àside.
  6. Plàce 4 chicken cutlets into the pàn. Cook/brown for 3-4 minutes. Flip ànd cook 2-3 minutes. Tàke out of pàn ànd plàce on plàte. *
  7. Add 3 …………….
  8. …………………….
  9. ………………….
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