Easy Panko Crusted Chicken Piccata Recipe

Best buttery lemon sauce and crispy Panko crust on this Chicken Piccata! This midweek dinner is elegant enough for guests!

– 1 ½-2 lbs. boneless skinless chicken breast (3-4 breasts) – 1 ½ teaspoons Kosher salt – ½ teaspoon black pepper – 1 cup all purpose flour – 3 eggs, lightly beaten – 2 cups panko breadcrumb – ⅓ cup olive oil – 4 garlic cloves, minced – 1 cup chicken broth – 6 Tablespoons unsalted butter – 2 Tablespoons caper – 2 Tablespoons lemon juice + A few slices of lemon – 1 Tablespoon chopped parsley


Make chicken. Butterfly chicken pieces are half-width, half-thick. Pound the pieces to equal thickness on a parchment-lined cutting board with a meat mallet or rolling pin.


Step 1

Season both sides of chicken breasts. Coat chickens. Three enormous, shallow flour, egg, and panko dishes.

Step 2

Flour chicken breasts on both sides, shake off excess, then dunk in eggs and breadcrumbs. Finish chicken on board.

Step 3

Chicken fried. Heat olive oil over medium-high in a big skillet. Dredge as many chicken breasts as possible without overlap. 

Step 4

 fry till golden brown, 2-3 minutes per side. Place on platter. Leftover oil and chicken breast need oil.

Step 5

Sauce-make. Heat garlic in skillet for a minute after chicken removal. Scrape brown bits with broth. Simmer 5 minutes to half broth.

Step 6

Butter melts medium-low. Slices, lemon juice, and capers optional. Serve. Lemon butter chicken. Sliced lemon, fresh parsley.

Step 7

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