Crunchy Panko Crusted Chicken Piccata gets a simple lemon butter dressing for a dish that’s satisfying and elegant.
Sometime this weekend, a mouse decided it would be super fun to crawl beneath our floor boards and croak. We don’t know when or how exactly our uninvited house guest burrowed his way beneath the floors of our mud room, but by Sunday morning he was making his presence known with a stench that can only be described as “rotten eggs meets microwaved cabbage.”
We had plans for the day. Plans that involved staying in our PJs until noon, watching Jimmy Fallon with cereal bowl in hand, and then finally finishing up our bedroom renovation.
But the smell of rotting critters has an odd way of disrupting your plans, so instead of PJs and Apple Jacks, we spent the morning wearing those sexy CDC masks and ripping up the floor of our house.
The worst part is, WE NEVER FOUND IT. We tore out the first layer of floors only to find a layer of wool insulation covering up yet another layer of floors. We could pinpoint the smell exactly, but there was no way we could get to it. So in the end we were left with a completely torn up room and a house that still smelled like death. Good times.
I’ve scoured the Internet for advice on this matter, but the tips are mostly the same. You can try vinegar (we are), deodorizer (yep), and bleach (not yet), but if you can’t remove the offending creature, the only option is to wait it out and let nature take its course (yuck).
Since I’m stuck with a house that reeks of decay, I decided now would be a good time to get out of the kitchen and enjoy the great outdoors. I recently discovered I can get wifi at the park near our house (score!), so today’s post is brought to you by free wifi, temperate fall temperatures, and a blessedly fresh, crisp breeze.
This Panko Crusted Chicken Piccata actually appeared on my very first post alongside a scary-bad picture. I’ve made the recipe several times since then, but somehow the recipe has never actually made it onto the site. Today, we’re finally making that right.
Most Chicken Piccata recipes are made by dredging chicken in flour, frying it, then topping it with a lemony wine sauce. This one replaces the typical flour coating with panko breadcrumbs, which makes it extra crunchy (love!). And the sauce ditches the wine and broth in favor of browned butter, lemon juice, and capers.
Here’s why I love this recipe, and why I’ve found myself coming back to it over and over again.
First of all, it’s easy. It takes about 40 minutes from start to finish, and the process couldn’t be easier. It’s also one of those divinely simple recipes that’s elegant enough to serve at a dinner party. The flavors of the nutty browned butter, bright lemon, and tangy capers provide just the right balance between freshness and richness.
Secondly, it’s great for these transition seasons between cooler and warmer weather. The chicken is hearty and satisfying without being overly rich. Steamed green beans are a great accompaniment, and I don’t think I need to mention how fabulous the lemon butter sauce is with the beans. It’s comfort meets sophistication in the tastiest of packages.
So, friends, you graciously listened to my (rather unpleasant) weekend events. How was your weekend? Regale me with your adventures! (And if you have any tips for getting rid of stank, I need to hear em!)
- 1 cup flour
- 3 eggs, lightly beaten
- 2 cups panko breadcrumbs
- 4 skinless, boneless chicken breast halves,
- Salt and freshly ground pepper
- 1/2 cup olive oil
- 6 Tablespoons butter
- 2 Tablespoons capers
- 2 Tablespoons lemon juice + A few slices of lemon
- 1 tablespoon chopped parsley
- Place the flour, eggs, and panko in three separate shallow bowls.
- Butterfly the chicken so each piece is half as thick as it was to begin with. Lay the chicken out on a cutting board, cover with wax paper, then use a meat mallet or rolling pin to pound it to a 1/4 inch thick. Season both sides with salt and pepper.
- Heat half of the olive oil in a large skillet over medium heat. Dredge the chicken breasts in flour, shake off the excess, then dip in the eggs, and coat with breadcrumbs. Add half the dredged chicken breasts to the skillet and fry for 3-5 minutes or a side or until golden brown and cooked through. Remove to a plate.
- Add the other half of the oil to the skillet and repeat with remaining chicken breast.
- When the chicken has been removed, add the butter to the skillet and use a spatula to scrape up any brown bits (that's where the flavor is!). Let the butter cook until sizzling and just starting to brown. Stir in the capers, lemon juice, and lemon slices.
- To serve, plate the chicken then spoon the lemon butter sauce over top. Top with lemon slices and fresh parsley.
Recipe adapted from Food and Wine