Chicken Piccata is a delightful dish made by seasoning thinly pounded chicken tenders, coating them in flour, and dipping them in beaten eggs before pan-frying. The name “piccata” comes from the Italian word meaning “a thrust with a lance,” which refers to the technique of cooking the chicken cutlets so thinly that they can be easily turned with a simple poke of a fork.
This cooking method gained popularity in Japan during the 1970s and 1980s, expanding beyond chicken to include pork, seafood, and vegetables. Unlike Tonkatsu or Chicken Katsu, which are coated in panko breadcrumbs and deep-fried, piccata is lighter and less greasy, making it a healthier option. It’s perfect for those seeking a satisfying meal that’s lighter than traditional katsu. Additionally, the Parmesan cheese mixed into the egg adds a delightful flavor, and you can enhance your dish with dipping sauces like ketchup or Tonkatsu sauce if desired. Start your year off right with this healthy, easy, and delicious recipe!
Chicken tenders dipped in a flavorful cheese and egg batter and pan-fried
- 4 chicken tenders
- 1/3 tsp salt
- 1/8 tsp black pepper
- 2 Tbsp flour
- 1 egg
- 1 Tbsp Parmesan cheese (grated)
- 1 Tbsp parsley (chopped)
- 1 Tbsp oil
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Lightly pound the chicken with a meat mallet. Season with salt and pepper, then coat with flour.
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Beat the egg, cheese, and parsley in a shallow dish. Heat oil in a frying pan over medium heat. Dip the chicken in the egg mixture, then add to the pan. Cook for a few minutes until lightly browned, then turn and cook for another couple of minutes until golden.
