Chicken piccata takes a beloved food—pan-fried chicken cutlets—and tops it with a simple but luxurious lemon-butter pan sauce.
), season them with salt and pepper, dredge them lightly in flour, then dip them in beaten eggs, and finally coat them in a mixture of panko bread crumbs and grated Parmesan cheese.
I fry the cutlets in oil until golden on both sides. There's no need to worry about trying to judge the doneness of the chicken—when the coating is fully browned on both sides, the 1/4 inch thick cutlets are guaranteed to be cooked through as well. That's the beauty of thin cutlets: They're always done inside when they're browned on the outside.
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