Tender chicken cutlets in a luscious lemony sauce. A perfect weeknight dinner! Adapted from Cooking Light
* Here’s a good tutorial on How to pound and cut chicken into cutlets
**The Best White Wine For Cooking: Use a wine that’s dry and crisp such as Dry Vermouth, Pinot Grigio or Sauvignon Blanc. Avoid wines that are rich, sweet or oaky which can alter the flavor of your dish.
[This post first appeared on Panning The Globe in Feb 2016. It was updated in Sept 2019 with added nutritional information, more clarifying details in the written post, added tips for how to make chicken cutlets and how to choose a good cooking wine.]
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.
Keywords: One pan chicken piccata, Chicken with lemon and caper sauce