How to Make Elevated Chicken Tender Chicken Piccata

Chicken Tender Piccata is a new take on an Italian classic. The word Picatta in Italian means “Annoyed”. I’m not clear as to why this amazing dish got named Chicken Picatta.

Why is it called Chicken Picatta?

My thoughts stem from the capers in the sauce being shallow fried. While the capers shallow fry they slightly burst open. Hence being annoyed, maybe? Thoughts anyone?

 

Chicken Francese in cast iron skillet

 

What is the difference between Chicken Piccata and Chicken Francese?

Both recipes consist of a butter sauce, yet the sauce for Chicken Piccata has capers which help elevate the dish. Both can be made from Chicken, Vela or Fish.

Classically, Chicken Piccata only flours the chicken before pan frying.

Chicken Francese dredges the protein in egg and flour before frying.

 

 

This is my take on Chicken Piccata giving it an upgrade in flavor and texture. The first thing we are doing is using a special part of the Chicken. The Chicken Tender. This part of the Chicken is simply perfect for this recipe. The portion size is spot on and helps with the cooking times as well. By the time the Chicken Tender is golden brown and delicious, the Chicken is cooked.

Here’s a diagram of the sections of a whole Chicken

Notice the Chicken Tender is attached to the underside of the Breast

diagram of whole chicken for chicken piccata.

 

chicken tender piccata with lemon butter caper sauce

How to Make Elevated Chicken Tender Chicken Piccata

Chicken Tender Picatta w/ Caper Butter Sauce

Rating 

Prep time: 

Cook time: 

Total time: 

Easy Italian classic
Ingredients
  • Package of Chicken Tenders (Use whichever part of the chicken you like best)
  • 1 Cup of All Purpose Flour
  • 1 Cup of Panko Bread Crumbs
  • ½ Cup of Seasoned Bread Crumbs (I used Italian flavored)
  • ½ Cup of Italian Blend Cheese (use what you like or omit the cheese)
  • 3 Eggs
  • 3 Slices of Bacon
  • 1 Cup of Olive Oil (Do not use extra Virgin)
  • 2oz of Butter (half stick)
Sauce Ingredients
  • 1 medium shallot (small/medium chop)
  • 1 Roma Tomato (diced)
  • ½ Cup of Olive Oil (Do not use extra Virgin)
  • 2oz of Butter (half stick)
  • Sea Salt (To taste)
  • Italian Parsley (Garnish)
  • 1 Lemon (Garnish & Presentation)
Instructions
The dredge
  1. Take 3 bowls and place them close together and fill one with 1 cup of flour, next bowl 3 eggs mixed, the last one adds 1 cup of panko breadcrumbs, ½ cup of standard bread crumbs and ½ cup of Italian cheese blend.
  2. Place a skillet with 3 pieces of bacon on medium heat and cook the bacon. We are looking to use the leftover bacon grease as seasoning to our oil that will be used to cook the chicken with.
Chicken Prep
  1. Layout plastic wrap and place one chicken tender in the middle and cover with the plastic wrap. Using a kitchen mallet pound the chicken tender into shape making sure to not over pound. Chicken Tenders are very soft and will not take much effort to get into a nice shape for frying. Season each piece with sea salt.
  2. pounding out the chicken tenders
Cooking
  1. Add 1 cup of olive oil & half a stick of butter to the pan to shallow fry the Chicken Tenders with. The same pan you cooked the bacon in. Melt butter over low heat while you dredge the Chicken.
  2. Take one piece of chicken and place into the flour and cover on all sides. Then into the egg, and finally the breadcrumbs. I suggest pressing down on the chicken while adding the breadcrumbs. Helps the bread crumbs stick and gives a better-finished texture.
  3. Turn up the heat to medium-high now. Once up to temperature add in the chicken making sure to not overcrowd the pan. That brings down the temperature too much and will cause the chicken to become oily. Just don't add the chicken all at once and you'll be good.
  4. Fry to golden brown perfection. You can "hold" the chicken in the oven on low until your ready to eat. Just don't leave it in there very long.
Sauce
  1. In a clean pan add ½ cup of olive oil plus 2oz of butter and melt. Add the capers to the pan and shallow fry for about one minute. Add in the chopped shallot and cook for 2 minutes. Mostly just trying to cook off the rawness of the shallot. Then add the tomatoes and a pinch of salt along with a squeeze of lemon.
Plating
  1. Add chicken to a plate and spoon the caper butter sauce over the top. Garnish with chopped parsley and lemon. A squeeze of lemon is always nice.
  2. Enjoy

 

Check Out Some Of Our Other Popular Chicken Recipes

chicken tender piccata

 

We Know You Just Arrived - But Are You In?

 Already 4,000 Have Signed Up - Let's Stay In Touch!!! - Monthly Culinary Newsletter w/ Chef Pennington

You have Successfully Subscribed!

Pin It on Pinterest

Share This