Parmesan Chicken Piccata
Parmesan Chicken Piccata

This recipe comes courtesy of Ron Merlin, a voracious blogger and respected foodie who also has a talent for photographing his creations -

So here's a quick, easy, and different way to prepare chicken. It also looks elegant and is really easy to prepare. But it looks like you know what your doin' in the kitchen, ya know? I personally get tired of fried chicken, baked chicken, and chicken casseroles all the time, so at those times I fall back on my baked Parmesan chicken or my Parmesan chicken Piccata. Here's the Piccata, I hope you try it and like it.

I find pure lemon juice Piccata to be a bit tart so I add some honey to sweeten it up. Please omit the honey if you like.


1 large skinless chicken breast. (Obviously you can expand to two or more breasts)

½ cup flour

1 egg, room temperature

½ cup bread crumbs (seasoned ok and even preferable)

⅓ cup grated parmesan cheese

salt and pepper to taste

1 large lemon

1 tablespoon honey

¾ cup white dry wine

fresh chopped or dried parsley for garnish

3 tablespoons butter


Place chicken breast(s) between two sheets of wax paper and pound out evenly until approximately ¼ inch in thickness.

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.

Heat skillet to medium with 1 or 2 oz of butter.

Dredge breast in flour, then egg, and then coat liberally in the crumb/parmesan mixture.

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 ¼ inch you may need to saute a minute or two more on each side)

Slice lemon open, cut a few slices for garnish and measure ⅓ cup lemon juice into hot pan, add white wine and honey and quarter lemons and add. Bring to a boil and reduce by ½ while scraping up the bits in the pan (called 'fond').

Remove from heat. Discard lemon quarters. Add 2 pats of butter and swirl until melted. Salt and pepper to taste.

Place chicken on plate, spoon sauce over, and sprinkle with parsley and add lemon slice for garnish.



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