Perfect Piccata

Secrets to Perfect Piccata

Thin cutlets are easy to overcook, and the traditional flouring doesn’t have time to brown (especially on the second side, which only cooks for about a minute). Here’s how we solved the problems.
1. Soaking the thin-cut chicken breasts for just 15 minutes in a mixture of salt, sugar, and water allowed the chicken to remain moist while it browned.

2. Flouring the chicken cutlets on only one side helped thicken the sauce without making the chicken slippery.
Chicken Piccata
Serves 4
In step 1, do not soak the chicken for more than 30 minutes or it may become too salty.
1/2 cup salt
1/2 cup sugar
8 boneless, skinless chicken cutlets (about 2 pounds), thin-cut
Pepper
1/4 cup all-purpose flour

4 tablespoons unsalted butter

2 garlic cloves , minced
2 tablespoons drained capers
1 cup low-sodium chicken broth

1/2 cup white wine
4 strips lemon zest (each about 2 inches long) and 2 tablespoons juice from 1 lemon
1. Whisk 4 cups cold water, salt, and sugar in large bowl until salt and sugar dissolve. Add chicken and refrigerate, covered, for at least 15 minutes but no longer than 30 minutes.
2. Pat cutlets dry with paper towels and season with pepper. Spread flour in shallow dish. Dredge one side of each cutlet lightly in flour; transfer to large plate. Heat 1 tablespoon butter in large nonstick skillet over medium heat until foaming subsides. Cook 4 cutlets, floured-side down, until golden brown, about 2 minutes. Flip and cook until just cooked through, about 1 minute on second side. Transfer to clean platter and tent with foil. Repeat with additional tablespoon butter and remaining cutlets.
3. Add garlic and capers to empty pan and cook over high heat until fragrant, about 30 seconds. Add broth, wine, and lemon zest and simmer until reduced to ½ cup, 8 to 10 minutes. Return chicken and any accumulated juices to pan to heat through, about 30 seconds. Off heat, stir in remaining butter and lemon juice. Serve.