Chicken piccata from The Chicken Bible: Say Goodbye to Boring Chicken with 500 Recipes for Easy Dinners, Braises, Wings, Stir-Fries, and So Much More (page 192) by America's Test Kitchen

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Notes about this recipe

  • cellenly on August 17, 2025

    Ditto on the comment way to cut breast. Helped me to not overcook and keep my pieces similar size. (Honestly I’m lazy and don’t pound that much and it kept the pounding step more manageable). I always use more capers and parsley. I cut the lemon slices very thin and enjoyed them this way.

  • julesamomof2 on December 24, 2021

    This was a fairly standard rendition of chicken piccata, which we make alot. But the neat trick I learned was to slice the chicken breasts crosswise and then slice the thicker pieces in half before pounding. This turned out great and I liked the smaller pieces anyway. Will definitely use this method from now on.

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