Chicken Piccata


  • 6-8 chicken cutlets

  • 1 small jar marinated artichoke hearts

  • Juice of 3/4 lemon

  • 1 T capers

  • 2 eggs +2 T water, beaten

  • 1 C Italian bread crumbs

  • 16-20 Kalamata olives

  • 1/4 C olive oil

  • 2 T butter

  • 1/2 C chicken stock or broth

  • Italian parsley, chopped


  • Heat oil and butter over med high heat.
  • Dip cutlets in egg wash, dredge in bread crumbs, and place in hot oil. Cook for until brown, about 1 min per side. Repeat until all cutlets are cooked through. Remove to paper towel lined plate.
  • Wipe pan, add chicken stock, lemon juice, olives, and artichoke hearts. Bring to a boil then immediately reduce heat. Add capers and simmer until hot.
  • Plate cutlets, top with olive-artichoke sauce and parsley. serve with green salad and white wine.


  1. These are culinary masterpieces. The salsa puttanesca – are you kidding, they ate it 3 nights in a row and wanted more….. Chicken picatta this weekend…. wonder how much I’ll ultimately have to prepare.. they will want it for a week !!! hb

    • Thanks, Helen, that is very sweet of you to say! But you know me, I just like to cook because I like to eat 🙂

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