Lunch / Dinner
Chicken piccata is something of an enigma. Sure it’s a delicious dish, but there’s not much to it and people go ape for it. This version raises the bar by serving the crusted cutlets with a creamy sauce. It still has the mandatory lemon and capers, but a touch of cream and tomato paste make the flavor and texture silky and glorious.
The sauce is so good you’ll not only want to spoon it over the cutlets, but over the pasta too. Everything it touches seems to turn a rosy shade of gold.
FOR THE PASTA, COOK:
FOR THE CUTLETS, PLACE:
FOR THE SAUCE, SAUTÉ:
Preheat oven to 200°. Place a rack inside a baking sheet.
For the pasta, cook linguine in a pot of boiling salted water according to package directions; drain and set aside.
For the cutlets, place ½ cup flour, eggs, and panko in three separate shallow dishes.
Prepare chicken for cutlets according to directions in How to Bread Chicken. Dredge cutlets in flour, tapping off excess, then in eggs, letting excess drip off, then in panko, pressing to adhere. Transfer cutlets to prepared rack, then let sit 30 minutes to set the crust.
Sauté cutlets in two batches in 3 Tbsp. oil per batch in a sauté pan over medium-high heat until golden brown and cooked through, about 5 minutes total. Transfer cutlets to a platter and place in oven.
Off heat, whisk in butter until emulsified, then add parsley; season sauce with salt and pepper.
% Daily Value*
Total Fat 38g 58%
Saturated Fat 11g 55%
Cholesterol 155mg 51%
Sodium 393mg 16%
Carbs 83g 27%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.