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Parmesan-Crusted Chicken Piccata
Laura Vitale's Parmesan Crusted Chicken Piccata + Garlic Broccolini
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I love this recipe because it has all the flavor and comfort of traditional chicken piccata without all the fat and carbs.

Technique tip: Always grate Parmesan cheese on a microplane grater so it's light and not compact.

Swap option: You can use a mild fish, such as tilapia, in place of the chicken. You could also swap out the wine for some additional stock.


    • 1/4 cup fine almond meal
    • 1/4 cup freshly grated Parmesan cheese
    • Four 6-ounce boneless, skinless chicken breasts
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1/4 cup dry white wine, such as Pinot Grigio
    • 1/4 cup chicken stock
    • 2 tablespoons capers
    • 1 to 2 tablespoons lemon juice
    • 1 tablespoon chopped fresh parsley
    • Salt and freshly ground black pepper, to taste


1. Preheat the oven to 350°F.

2. In a small bowl, mix together the Parmesan and almond meal and set aside on a shallow plate. Season both sides of the chicken with some salt and pepper then lightly dredge in the Parmesan mixture and let rest for a few minutes.

3. Add the olive oil and butter in a medium-size non-stick skillet and allow it to preheat over medium heat, then add the chicken breast and let them sear on both sides just for a couple of minutes (keep an eye on it to make sure the almond meal doesn't burn). Place them on a baking sheet and pop them in the oven for about 8 minutes to finish cooking them through.

4. Add the wine, stock, capers and lemon juice in the same skillet and cook over medium-high heat until it reduces by half. Finish with some fresh parsley and drizzle over the chicken.

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Make chicken piccata and garlic broccolini: Delicious (and healthy too)

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