Easy Chicken Piccata
Chicken cutlets dredged in a Panko breadcrumb mixture served with a lemon-caper sauce. This classic recipe can be made in just 20 minutes and is an easy one to remember.
- 1-1½ lbs boneless skinless chicken breast cutlets
- salt + pepper
- ¼ cup flour
- ⅓ cup non-fat Greek yogurt
- ⅓ cup Panko breadcrumbs
- ¼ cup Parmesan cheese
- 1 tbsp butter
- 1 tbsp flour
- ¾ cup low sodium chicken broth
- ⅓ cup white wine
- 1 tbsp lemon juice
- 2 tbsp capers drained
Mix together the Panko breadcrumbs and Parmesan cheese, set aside. Season each chicken cutlet with salt and pepper. Coat chicken in flour, dredge in Greek yogurt and then coat in Panko mixture.
Heat 2 tbsp avocado oil in a non stick skillet. Transfer chicken cutlets to the skillet and cook for 3-4 minutes on each side depending on thickness.
Remove the chicken from the skillet and set aside. Time to make the sauce.
Using the same skillet, melt the butter and add 1 tbsp of flour to make the rue. Gradually add chicken broth and wine. Lastly add the lemon juice and capers. Bring to a boil and simmer for a few minutes until sauce thickens. Return chicken to the skillet and coat evenly with sauce.
Time to plate! Grab a scoop of noodles. Place chicken cutler on top and drizzle with some extra sauce + capers. Add a side salad and serve.