Italian Pan-fried Lemon Chicken

    (180)
    30 min

    Also known as chicken piccata, this is a fast and delicious dish that's nice enough for entertaining. The chicken cooks relatively quickly, as you pound it to an even thickness before pan frying. Serve this alongside roasted potatoes and green veg, or over pasta.


    171 people made this

    Ingredients
    Serves: 6 

    • 6 skinless chicken breast fillets
    • 1 egg, lightly beaten
    • 1 tablespoon water
    • 60g dried breadcrumbs
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/8 teaspoon garlic granules
    • 4 tablespoons plain flour
    • 30g butter or margarine
    • 2 tablespoons vegetable oil
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons dry white wine
    • 1 tablespoon chopped fresh parsley
    • 2 lemons - cut into wedges, to garnish

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Flatten chicken to 5mm thickness between cling film or greaseproof paper. Mix egg and water. Mix breadcrumbs, salt, pepper and garlic granules. Coat chicken with flour, dip into egg mixture and coat with breadcrumb mixture.
    2. Heat butter and oil in 15cm frying pan over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when the thickest pieces are cut. Remove chicken from frying pan; keep warm.
    3. Stir lemon juice and wine into frying pan. Heat to boiling and stir to loosen the brown bits from the bottom of the pan. Pour sauce over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.

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    Reviews & ratings
    Average global rating:
    (180)

    Reviews in English (129)

    by
    165

    I'm giving this recipe only four stars as written, after working with the recipe I made the following changes and believe it's a five star: don't batter the chicken, just flour (added salt, pepper, and paprika to flour), use real butter and olive oil to saute chicken, double or triple the sauce using good white wine, and add several tablespoons of capers to finish. I served with parmesean/parsley mashed potatos on a large platter with lemon slices, beautiful presentation. This dish is definitely for lemon lovers, and the flavors are mild and mellow, so you can finish the meal off with a big bang of a dessert!  -  20 Jul 2005  (Review from Allrecipes US | Canada)

    by
    54

    We really love this recipe. I always triple the white wine and lemon juice for the sauce in the end, but let it cook down until it is not so runny. I also put two cloves of crushed garlic in with the oil and butter, and let that saute before adding the chicken. And definetly use olive oil! Awesome taste.  -  14 Sep 2005  (Review from Allrecipes US | Canada)

    by
    44

    OMG This was sooooo good - finally i was able to fry and have the breading stay on - i pounded the chicken real thin, dipped it in the flour, than the egg, than the bread crumbs and fried it in butter and olive oil, and the crust stayed on !!!!! i was so excited!!!! i made the sauce with chicken broth because i didnt have wine and added capers too. Served it over angel hair pasta, and had fresh broccoli and green salad on the side. Hubby and his friend inhaled it, and the kids loved it too!!! definitely a keeper, will be making this again -- thanks so much for posting this recipe -  -  28 Dec 2006  (Review from Allrecipes US | Canada)

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