Home > Main Entrees - Chicken recipes > Chicken Piccata… the short short version

Chicken Piccata… the short short version

September 8, 2010 Leave a comment Go to comments

Chicken Piccata - quick, fast, and easy

This is a down and dirty version of the old favorite. I happened to look in the freezer and saw three sad boneless chicken breasts hanging out in a bag. Upon investigating further in the cupboard, the discovery was made of the exact ingredients to make this tonight. Resplendent, no emergency trip to the grocery store! (I’ve been cursed with a head cold for the past five days and don’t really want to venture out. Also, did you catch the King of the Hill reference? Classic episode).


  • Olive Oil
  • Boneless skinless chicken breasts (3 will make six servings)
  • flour (for dredging)
  • bread crumbs (I used the Italian variety tonight)
  • 2 eggs (beaten and put in a bowl)


  1. If you’ve never made Chicken Parmesan or Piccata from scratch, here is the reason why 3 will make 6 servings… you have to pound the bejeezus out of the breasts. I use a rolling pin. Put a chicken breast either between two sheets of parchment paper, a freezer bag, or plastic wrap. Once in, get to pounding until the breast is maybe 1/4-1/2 inch thick. Slice it in half.
  2. Heat up a frying pan with the olive oil.
  3. While oil is heating, dredge one of the pieces of chicken in the flour, then in the egg, then coat with the breadcrumbs.
  4. Place in pan and let cook 4 minutes per side. It’s quick because the chicken is very thin.
  5. Enjoy when done.

Some folks like making a sauce made from butter and lemon juice for the piccata; others prefer a marinara based sauce. There’s really no wrong way to go here, just depends on your preference. Erik likes it in a sandwich (weirdo).

Pair with a nice salad and you’re set 😀

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