🛒 Ingredients

For the Chicken & Sauce

• 4 thin chicken cutlets (about 450-550g / 1 to 1¼ lbs)
• Salt and freshly ground black pepper, to taste
• ½ cup (65g) all-purpose flour, for dredging
• 3–4 Tbsp olive oil
• 4 Tbsp unsalted butter, divided
• 3–4 garlic cloves, minced
• 1 small shallot or ¼ onion, finely minced (optional)
• ½ cup (120ml) dry white wine (or extra chicken broth)
• 1½ cups (360ml) chicken broth
• 3–4 Tbsp fresh lemon juice (from 1–2 lemons)
• ½ lemon, thinly sliced
• 3 Tbsp capers, drained
• ⅓ cup fresh parsley, chopped (plus more for garnish)

For the Pasta

• 340g (¾ lb) thin spaghetti or your favorite pasta

👨‍🍳 Instructions

1. Cook the pasta: Boil salted water and cook spaghetti until al dente. Reserve ½ cup pasta water, then drain.
2. Prepare the chicken: Season cutlets with salt and pepper. Lightly dredge in flour, shaking off excess.
3. Sear the chicken: Heat oil in a large cast iron skillet over medium-high. Cook chicken 3–4 minutes per side until golden. Remove and set aside.
4. Make the sauce: Melt 2 Tbsp butter, sauté garlic and shallot for 1 minute. Add wine (or broth), scrape browned bits, and simmer 2 minutes. Stir in broth, lemon juice, lemon slices, and capers. Simmer 3–4 minutes, then add remaining butter.
5. Combine: Return chicken to skillet, add pasta, and toss to coat. Simmer 1–2 minutes, adding reserved pasta water if needed.
6. Serve: Garnish with fresh parsley and extra lemon wedges. Serve immediately.

“The secret to the best piccata? Don’t be shy with the fresh lemon juice and finish with plenty of chopped parsley!”

💡 Pro Tip: For an extra burst of flavor, add a little lemon zest to the sauce.

💡 More Tips for Success

• Use thin chicken cutlets for faster and juicier results.
• Fresh lemon juice is essential — bottled lemon juice won’t give the same bright flavor.
• The light flour dredge creates that signature silky sauce.
• For a creamy twist, stir in 2–3 Tbsp heavy cream at the very end.
• Reheat leftovers on the stove with a splash of broth or water.