Chicken Breast Piccata

Name: Chicken Breast Piccata
Total time: 25 min
Yield: Serves 2
Ingredients: Chicken breast 1 (about 300 g); Egg 1; Grated parmesan cheese 1 tbsp; Salt 1/4 tsp; Pepper A pinch; All-purpose flour 2 tbsp; Vegetable oil 1 tbsp; Ketchup 2 tbsp

💪 If you exercise 🍱 For a bento

Serves 2 · About 25 min
Thin slices of chicken breast are coated with flour, dipped in egg mixed with grated parmesan, and pan-fried. The egg coating keeps the chicken breast moist. Eat with ketchup.

① Cut the chicken→② Make the egg mix→③ Coat with flour→④ Dip in egg and fry→⑤ Arrange on plates

What to buy

Meat, eggs & dairy

Chicken breast1 (about 300 g)Egg1Grated parmesan cheese1 tbsp

Tap an item to check it off (checks clear when you close the page).

How to make it

Slice the chicken thinly at an angle

About 5 min

Pat the chicken with paper towels to dry it. Remove the skin if there is any
On the cutting board, hold the knife at a low angle and cut into slices about 1 cm thick (sogi-giri). You'll get 8–10 slices
Sprinkle 1/4 tsp salt and a pinch of pepper on both sides

How to tell it's doneAll slices are about 1 cm thick. Press thick ones flat with the side of the knife.

Make the egg mix

1 min

Crack 1 egg into a bowl and beat well with chopsticks
Add 1 tbsp grated parmesan and mix

How to tell it's doneNo lumps of egg white are left, and it's all the same yellow color.

Coat with flour

2 min

Lightly coat both sides of the chicken with 2 tbsp cake flour
Pat off extra flour by hand

How to tell it's doneIt's white all over, with no pink showing.

Dip in egg and fry

Medium-low heat3 min on one side, 2–3 min on the other

Put 1 tbsp vegetable oil in a frying pan and heat over medium-low heat
Dip the chicken slices in the egg mixture one at a time and lay them in the pan
When they're all in the pan, wash your hands with soap
Cook 3 min. When the bottom is browned, spoon the egg mixture left in the bowl on top, a little at a time
Flip with cooking chopsticks, cover, and cook 2–3 min

How to tell it's doneBoth sides are yellow and lightly browned. Cut one open: the inside is white (if pink, cook 1 min more at a time).

Be carefulThe egg coating burns easily. Don't turn the heat up.

Arrange on plates

1 min

Arrange on a plate with 2 tbsp ketchup on the side

ReadyThe egg coating is puffy and yellow and covers the chicken.

📚 Learn more about this dish

🥬 Ingredient guide

Eggs

🔪 Cutting & cooking tips

Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)Sogi-giri (angled slicing)

If it didn't work out

The coating came offToo much flour, or you moved them right after they started cooking. Shake off extra flour, and don't touch them for 3 min.

The coating burnedThe heat is too high. Cook over medium-low heat.

It is dryOvercooked. After putting on the lid, cut one open at 2–3 min to check.

Pink insideThe meat is too thick. In step 1, make all slices 1 cm thick. This time, cover and cook 1 min more at a time.

Was this recipe helpful?

This site is free with no ads. If you like, you can support it with a tip.

☕ Send a tip Choose how many cups. Everything stays free to read.

Made by YUU, a teen who loves cooking → About me