Name: Chicken Piccata with Lemon and Capers
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 600 g chicken breast fillets, skinless (2 large fillets, halved crosswise); 60 g plain flour (for dredging); 2 tbsp Parmesan, finely grated (optional); 0.5 tsp salt; 0.25 tsp pepper; 3 tbsp olive oil (2 tbsp for frying, 1 tbsp for the sauce); 3 cloves garlic, lightly crushed; 120 ml dry white wine; 2 tbsp capers, drained and roughly chopped; 120 ml water; 50 g butter, cold, diced; 2 tbsp lemon juice, fresh; salt (to taste); 2 tbsp parsley, chopped (to serve); 1 lemon, cut into wedges (to serve)

Preparation

Halve the chicken breasts crosswise to make four cutlets and pound them between sheets of cling film to a thickness of about 0.5 to 1 cm.
Mix the flour, Parmesan, salt and pepper on a flat plate. Dredge the cutlets in the mixture, press it on and shake off the excess flour.
Heat 2 tbsp oil in a large frying pan over medium-high heat. Fry the cutlets in batches for 2 to 3 minutes without moving them until golden brown, turn and finish cooking for about 1 minute, then transfer to a plate.
Add the remaining oil and the garlic to the pan and stir for about 2 minutes until golden brown, reducing the heat so that nothing burns.
Add the wine and capers and, stirring and scraping up the browned bits, reduce for about 3 minutes until almost completely evaporated. Add the water and butter and swirl the pan until the sauce is glossy and lightly thickened.
Return the cutlets to the pan and let them simmer for about 2 minutes, until cooked through and the sauce coats the back of a spoon. Remove from the heat, stir in the lemon juice and season with salt.
Arrange on a platter, sprinkle with parsley and serve with lemon wedges.

Drink with it

White wine · excellent match
Verdicchio or Pinot Grigio, chilled
Citrus freshness and clear acidity mirror the lemon and capers, and the wine keeps the butter in the sauce feeling light.
Which wine pairs with food? A simple approach to choosing
White wine · good match
Sauvignon Blanc, unoaked
Herbal freshness and citrus notes pick up the parsley and lemon.
Sparkling wine · good match
Prosecco or Franciacorta, brut
Fine bubbles and acidity accompany the pan-fried cutlets and the butter and lemon sauce.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Pale lager · good match
Helles or Pils, well chilled
Coolness and carbonation refresh, and the gentle bitterness goes well with the capers.
Pils or Helles: What's the Difference?
London dry gin · good match
London Dry gin as a gin and tonic with lemon zest, over ice
Juniper and citrus peel pick up the lemon, capers and parsley, and the tonic cuts through the butter sauce.
London Dry Gin: does it have to come from London?

Preparation

Halve the chicken breasts crosswise to make four cutlets and pound them between sheets of cling film to a thickness of about 0.5 to 1 cm.
Mix the flour, Parmesan, salt and pepper on a flat plate. Dredge the cutlets in the mixture, press it on and shake off the excess flour.
Heat 2 tbsp oil in a large frying pan over medium-high heat. Fry the cutlets in batches for 2 to 3 minutes without moving them until golden brown, turn and finish cooking for about 1 minute, then transfer to a plate.
Add the remaining oil and the garlic to the pan and stir for about 2 minutes until golden brown, reducing the heat so that nothing burns.
Add the wine and capers and, stirring and scraping up the browned bits, reduce for about 3 minutes until almost completely evaporated. Add the water and butter and swirl the pan until the sauce is glossy and lightly thickened.
Return the cutlets to the pan and let them simmer for about 2 minutes, until cooked through and the sauce coats the back of a spoon. Remove from the heat, stir in the lemon juice and season with salt.
Arrange on a platter, sprinkle with parsley and serve with lemon wedges.

Drink with it

White wine · excellent match
Verdicchio or Pinot Grigio, chilled
Citrus freshness and clear acidity mirror the lemon and capers, and the wine keeps the butter in the sauce feeling light.
Which wine pairs with food? A simple approach to choosing
White wine · good match
Sauvignon Blanc, unoaked
Herbal freshness and citrus notes pick up the parsley and lemon.
Sparkling wine · good match
Prosecco or Franciacorta, brut
Fine bubbles and acidity accompany the pan-fried cutlets and the butter and lemon sauce.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Pale lager · good match
Helles or Pils, well chilled
Coolness and carbonation refresh, and the gentle bitterness goes well with the capers.
Pils or Helles: What's the Difference?
London dry gin · good match
London Dry gin as a gin and tonic with lemon zest, over ice
Juniper and citrus peel pick up the lemon, capers and parsley, and the tonic cuts through the butter sauce.
London Dry Gin: does it have to come from London?

Chicken Piccata with Lemon and Capers

Preparation

Drink with it

Verdicchio or Pinot Grigio, chilled

Sauvignon Blanc, unoaked

Prosecco or Franciacorta, brut

Helles or Pils, well chilled

London Dry gin as a gin and tonic with lemon zest, over ice

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Bacon-Wrapped Pork Fillet with Mushroom Sauce and Spätzle

Baked Ham with Honey Glaze

Blanquette de Veau (Veal in White Sauce)

Chicken Piccata with Lemon and Capers

Preparation

Drink with it

Verdicchio or Pinot Grigio, chilled

Sauvignon Blanc, unoaked

Prosecco or Franciacorta, brut

Helles or Pils, well chilled

London Dry gin as a gin and tonic with lemon zest, over ice

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Bacon-Wrapped Pork Fillet with Mushroom Sauce and Spätzle

Baked Ham with Honey Glaze

Blanquette de Veau (Veal in White Sauce)