Chicken Piccata Recipe – How to Make Chicken Piccata – Chicken with Lemon Caper Sauce
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24 Responses to Chicken Piccata Recipe – How to Make Chicken Piccata – Chicken with Lemon Caper Sauce
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The way I cook the chicken for this: pound the breasts, season w/ S&P, dredge in flour, dip in an egg w/ a little bit of water beaten in there, and then dredge in seasoned bread crumbs then fry in the pan! It’s so much better…according to me anyways! :p
meykav
April 8, 2012 at 4:29 am
I WANT IT SO BAD
mileyfantaxx
April 8, 2012 at 4:36 am
made this last night, was very delicious, although a bit on the simple/boring side. not that there’s anything wrong with that, just pretty basic. I sauteed some onions and garlic along with the capers as well, served with some butternut squash risotto =)
kittyp0rn
April 8, 2012 at 5:10 am
i wasnt laughing, but started when you said “stop laughing. it’s not funny.” ^^
MeinBart
April 8, 2012 at 6:03 am
Yum, chicken prick.
mrnoshowz
April 8, 2012 at 6:18 am
what type of white wine????
robair9911
April 8, 2012 at 6:53 am
Chef John will you marry me .. 🙁
SuperMrFaris
April 8, 2012 at 6:57 am
made this recipe! tastes awesome and it goes well with rice! 🙂 thanks
xd0rablex
April 8, 2012 at 7:30 am
its 2:31 and i’m watching his videos too…..haha :]
ReiraHitorio
April 8, 2012 at 8:02 am
So i made this today, and i have to admit it was very tasty. Just the chicken altough very juicy just didnt had like a good crunchy layer on top of it. But keep it up and i enjoy making your recipes!
JomAnimatie
April 8, 2012 at 8:38 am
haha me too 😛
JomAnimatie
April 8, 2012 at 9:16 am
Love it, I want to run to the store right now. Damn it- Butter is not allowed on my diet. So Sad.
Nevermind
licho3440
April 8, 2012 at 10:11 am
I’ve made this twice now and it’s fantastic. My question is my sauce keeps coming out thick almost like a vinaigrette, is it supposed to be like that? Either way, it taste amazing.
Spageddio
April 8, 2012 at 11:01 am
Broken Chicken breast, “Idiot Garsh”! Sorry just had to drum up a little Napoleon Dynamite! LOL!
googo151
April 8, 2012 at 11:36 am
Extra virgin olive oil is usually used in dressings, or garnishing, not actual pan frying as he is.
tiptopluongo
April 8, 2012 at 12:31 pm
he said not extra vergin oil…….ok
0078rana
April 8, 2012 at 1:12 pm
PICATTA FOR MY BUNGHOLE
DemotivationalLipp
April 8, 2012 at 1:21 pm
i just made this recipe and everyone loved it =) thanks John!
TheTinyMatt
April 8, 2012 at 2:14 pm
extra virgin olive oil has a lower smoke point than regular olive oil. So it burns at a lower temperature, and loses it’s strong flavor. Regular (or even Light) olive oil is less flavorful and has a higher smoke point, so it holds up better to heat. You only use EVOO as a finisher when you really want the taste of the olive oil. You CAN cook with it, as I often do, but you have to be careful about using it with high heat. If it starts to smoke, you just ruined the oil.
TtonyArra
April 8, 2012 at 2:36 pm
Chef John has stated that extra virgin olive oil should only be used for salads and in dressings and vinaigrettes or drizzled over bruschetta for example and never cooking in some past videos he’s done. Regular olive oil is preferred for frying and cooking.
tru2Seattle
April 8, 2012 at 3:31 pm
When would you use olive oil versus extra virgin olive oil?
toughsuga2
April 8, 2012 at 4:25 pm
cayenne
Acherus1432
April 8, 2012 at 5:08 pm
what is the red powder called at 0:38 ?
zhen97liang
April 8, 2012 at 5:26 pm
Watch Chef John just Pound those breasts(:
velvetteddyxo
April 8, 2012 at 6:25 pm