Crispy Chicken Piccata with Angel Hair Pasta
Golden, ultra-crispy chicken cutlets meet a silky lemon butter white wine sauce with briny capers, all served over delicate angel hair pasta. This elevated yet easy dinner delivers bright, buttery flavor with irresistible texture — perfect for weeknights that deserve a little drama.
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Ingredients
For the Chicken Cutlets
- 4 –5 chicken cutlets
- 1.5 cups panko breadcrumbs
- 3 large eggs whisked and seasoned with a pinch of salt and pepper
- Avocado oil or other neutral oil, for frying
- Salt and pepper to taste
For the Piccata Sauce
- 1 medium shallot finely diced
- 4 cloves garlic minced
- 1 cup dry white wine
- 1 tablespoon drained capers
- 2 tablespoons freshly squeezed lemon juice
- 8 tablespoons unsalted butter cut into pieces
For Serving
- Angel hair pasta cooked according to package directions
Instructions
- Prep the Chicken: Slice each chicken breast in half lengthwise, then pound them thin. Season both sides generously with salt and pepper.
- Dredge & Sear: Dip each piece into the beaten eggs, shaking off excess. Coat thoroughly in panko breadcrumbs, pressing lightly to adhere. Let the breaded chicken rest while heating your pan.
- Add a generous layer of avocado oil to a large skillet over medium-high heat. Once hot, sear the chicken until deeply golden and cooked through, flipping once. Remove from the pan and set aside.
- Make the Piccata Sauce: In the same pan, sauté the shallot and garlic until softened and fragrant.
- Pour in the white wine, scraping up the browned bits from the bottom of the pan. Let it reduce slightly.
- Stir in the capers and lemon juice. Reduce heat to low and whisk in the butter, one piece at a time, until the sauce is glossy and emulsified.
- Finish & Serve: Return the crispy chicken to the pan and spoon the sauce over the top. Let simmer gently for 1–2 minutes.
- Serve immediately over angel hair pasta.
Servings: 4