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Chicken Piccata Recipe

Chicken Piccata

Chicken Piccata is a dish prepared by seasoning thinly pounded chicken tenders, coating them in flour, and dipping them in beaten eggs before pan-frying. The dish gets its name from the Italian word piccata, meaning “a thrust with a lance.” The origin of the name is said to come from the cooking technique itself: the chicken cutlets are so thin that they can be turned with a single poke of a fork during cooking.

In Japan, the piccata cooking method became popular in homes during the 1970s and 1980s, and is used not just for chicken but also pork, seafood, and vegetables. Unlike Tonkatsu or Chicken Katsu, piccata isn’t coated in panko breadcrumbs or deep-fried, making it less greasy and lower in calories. When you want something more satisfying than grilled chicken but lighter than katsu, piccata is an excellent option. It’s also a great way to add extra protein to your meal. While the Parmesan cheese in the egg provides good flavor and saltiness, you can also serve it with dipping sauces like ketchup or Tonkatsu sauce if you prefer. Start your year off right with this healthy, easy, and delicious dish!

Chicken Piccata
Print Recipe
5 from 1 vote

Chicken Piccata

Chicken tenders dipped in a flavorful cheese and egg batter and pan-fried
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Main Course
Cuisine: Italian, Japanese
Keyword: chicken, chicken tender, piccata
Servings: 2 servings

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Ingredients

  • 4 chicken tenders
  • 1/3 tsp salt
  • 1/8 tsp black pepper
  • 2 Tbsp flour
  • 1 egg
  • 1 Tbsp parmesan cheese grated
  • 1 Tbsp parsley chopped
  • 1 Tbsp oil

Instructions

  • Lightly pound the chicken with a meat mallet. Season with salt and pepper, then coat with flour.
  • Beat the egg, cheese, and parsley in a shallow dish. Heat oil in a frying pan over medium heat. Dip the chicken in the egg mixture, then add to the pan. Cook for a few minutes, or until lightly browned, then turn and cook for another couple of minutes until golden.

Video

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