Picatta Milanese Recipe A Crispy, Lemon Infused Italian Classic
The best Picatta Milanese. tender veal or chicken, buttery lemon-caper sauce, and a foolproof 5-step method you’ll crave again and again.
Servings: 4 people
Cost: 20
Ingredients
- 4 pds veal or chicken cutlets pounded to 1/4-inch thickness
- 1/2 cup all purpose flour for dredging
- 2 count large eggs lightly beaten
- 1 cup Italian-style breadcrumbs or fresh homemade if you’re feeling fancy
- 1/2 cup freshly grated parmesan cheese adds a nutty, savory depth
- 1/2 cup olive or vegetable oil for pan-frying
- 4 tbsp unsalted butter divided
- 1/4 cup fresh lemon juice about 1 large lemon
- 1/2 cup dry white wine like Pinot Grigio
- 2 tbsp capers drained
- 1 bunchn fresh Italian parsley (optional) to garnish
- 2 count lemon wedges (optional) to garnish
- Kosher salt and freshly ground black pepper to taste and season after each step
Instructions
- Pound your veal or chicken cutlets between two pieces of parchment paper to ensure even cooking and season generously with kosher salt and pepper.
- Dredge and Coat - Coat each cutlet in the flour, dip in the egg mixture, then press into the breadcrumb-Parmesan mixture until fully coated. Place the flour in one shallow bowl. In a second bowl, lightly beat the eggs. In a third bowl, combine the breadcrumbs and grated Parmesan.
- Step 3. Pan-Fry to Golden Perfection - In a large skillet, heat olive oil and two tablespoons of butter over medium-high heat. Working in batches, cook the cutlets until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain
- Make the Zesty Picatta Sauce - Pour off excess oil from the pan, leaving behind just 1 tablespoon of fat. Deglaze with the white wine, scraping up any browned bits. Add the lemon juice, capers, and remaining butter, swirling to create a silky sauce. Taste and adjust salt and pepper as needed.
- Plate and Serve - Spoon the lemony caper sauce over the crispy cutlets. I prefer the plate to have a shallow pool of sauce, allowing the chicken to rest in it. Garnish with fresh parsley and lemon wedges.
Notes
- Pound it thin! Even cutlets cook evenly and fast, giving you that delicate, crisp crust without overcooking the center. Aim for ¼-inch thick; it’s the sweet spot for juicy meat and maximum crunch.
- Season every layer. Lightly salt and pepper the cutlets before dredging — this builds flavor into the meat, not just the crust.
- Breadcrumb upgrade. Mix in lemon zest or finely chopped parsley to the crumbs for a subtle citrus-herb aroma that takes the dish from good to unforgettable.
- Hot pan, crispy magic. The oil should shimmer before the first cutlet hits. It's too cool, and the coating will absorb oil instead of frying up golden.
- Don’t overcrowd. Fry in batches so each piece crisps evenly, crowding traps steam and softens that beautiful crust.
- Butter finish. Swirl in butter at the end of the sauce for a silky, glossy texture that coats every bite.
- Serve immediately. Picatta waits for no one, it’s best enjoyed fresh from the pan while that crust is still audibly crisp.
Nutrition
Calories: 2383kcal | Carbohydrates: 143g | Protein: 45g | Fat: 175g | Saturated Fat: 54g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 96g | Trans Fat: 2g | Cholesterol: 166mg | Sodium: 16856mg | Potassium: 898mg | Fiber: 10g | Sugar: 11g | Vitamin A: 6861IU | Vitamin C: 104mg | Calcium: 944mg | Iron: 14mg