What does piccata in Italian mean?

In Italian, "piccata" refers to a dish where meat, typically veal or chicken, is sliced thin, sautéed, and served in a tangy sauce with lemon, butter, and capers. The word "piccata" itself means "larded" or "topped with sauce," highlighting the rich, flavorful preparation.

Is it piccata or picatta?

The correct spelling is "piccata," with one "t." However, some people mistakenly spell it as "picatta." Both refer to the same dish, but "piccata" is the proper Italian term.

What's the difference between marsala and piccata?

Marsala and piccata are both classic Italian-American dishes, but they differ in sauces and flavors. Piccata uses a lemon-butter sauce with capers, while marsala features a rich, savory sauce made with Marsala wine and mushrooms. Both are delicious but offer distinct taste profiles.

What does piccata sauce taste like?

Piccata sauce is zesty and tangy, with bright lemon flavors balanced by the richness of butter. The capers add a salty, briny kick, creating a bold and flavorful sauce that pairs perfectly with the chicken.

Chicken Piccata with Lemon and Capers: A Burst of Zesty Flavors

Description

This Chicken Piccata recipe is a bold, zesty classic made with lemon-butter sauce, pan-fried chicken cutlets, and briny capers. It’s quick, healthy, and bursting with flavor—perfect for weeknights or special occasions.

Ingredients

Scale

2 boneless, skinless chicken breasts (sliced into thin cutlets)
Salt and freshly ground black pepper
1/2 cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic (minced)
1 small shallot (finely chopped)
1/2 cup chicken broth or white wine
1/4 cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons capers (drained)
1 tablespoon heavy cream (optional)
2 tablespoons chopped fresh parsley
Grated Parmesan cheese (for serving, optional)

Instructions

Slice chicken breasts into thin cutlets and pound to 1/4-inch thickness.
Season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.
Heat olive oil and butter in a skillet over medium heat.
Cook chicken cutlets for 3–4 minutes per side until golden brown. Remove and set aside.
In the same pan, add garlic and shallots. Sauté until aromatic.
Deglaze with chicken broth or white wine, scraping up brown bits.
Add lemon juice, lemon zest, and capers. Simmer to reduce slightly.
Whisk in butter and optional heavy cream for a smooth sauce.
Return chicken to skillet and spoon sauce over to warm through.
Garnish with parsley and serve hot with optional Parmesan cheese.

Notes

Serve chicken piccata over pasta, mashed potatoes, or steamed vegetables. Try variations with mushrooms, Dijon mustard, or a pinch of red pepper flakes for a spicy kick.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Pan-Fried
Cuisine: Italian-American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 310
Sugar: 1g
Sodium: 480mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 28g
Cholesterol: 90mg

Keywords: chicken piccata, lemon chicken, easy dinner, weeknight recipe, capers