Parmesan Chicken Piccata

Parmesan Chicken Piccata


  • 1 large skinless chicken breast
  • 1/2 cup flour
  • 1 egg, room temperature
  • 1/2 cup bread crumbs (seasoned ok and even preferable)
  • 1/3 cup grated parmesan cheese
  • salt and pepper to taste
  • 1 large lemon
  • 1 tablespoon honey
  • 3/4 cup white dry wine
  • fresh chopped or dried parsley for garnish
  • 3 tablespoons butter


  1. Place chicken breast(s) between two sheets of wax paper and pound out evenly until approximately 1/4 inch in thickness.
  2. Beat egg and pour into plate. Combine flour and salt and pepper (to taste) in another plate. In a third plate combine bread crumbs and parmesan cheese.
  3. Heat skillet to medium with 1 or 2 oz of butter.
  4. Dredge breast in flour, then egg, and then coat liberally in the crumb/parmesan mixture.
  5. Immediately add to hot skillet and saute on one side for 3 minutes until golden brown, flip over and brown again for 3 minutes. Remove to plate and cover with foil to keep warm. (If you didn’t thin chicken to 1/4 inch you may need to saute a minute or two more on each side)
  6. Slice lemon open, cut a few slices for garnish and measure 1/3 cup lemon juice into hot pan, add white wine and honey and quarter lemons and add. Bring to a boil and reduce by 1/2 while scraping up the bits in the pan (called ‘fond’).
  7. Remove from heat. Discard lemon quarters. Add 2 pats of butter and swirl until melted. Salt and pepper to taste.
  8. Place chicken on plate, spoon sauce over, and sprinkle with parsley and add lemon slice for garnish.

Recipe and Photo: The Merlin Menu / CC BY


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