Fustini's Oils and Vinegars
Cannes Chicken (Chicken Piccata)

Add To Favorites

Cannes Chicken (Chicken Piccata)


This recipe does not have any reviews yet   be the first to write one

Cannes Chicken (Chicken Piccata)

Submitted by Corporate Chef Andy Stewart




Step 1.  Chicken

In a large bowl, season the flour with salt and white pepper. Heat two tablespoons of Fustini’s Extra Virgin Olive Oil, one tablespoon of the Fustini’s Meyer Lemon Olive Oil, and two tablespoons of butter in a large sauté pan over medium high heat. When the butter is melted, dredge the chicken cutlets in the seasoned flour, shake off any excess, and place in the hot oil. Fry on one side for 3 to 4 minutes then turn over and fry for an addition 3 to 4 minutes or until done. Remove the chicken cutlets from the hot pan to a service plate.

Step 2.  Sauce

Wipe the pan clean with a paper towel. Return to the heat and add one tablespoon of the Fustini’s Extra Virgin Olive Oil and one tablespoon of butter. Add the shallots and sauté for 15 seconds. Add the capers and a few lemon slices and sauté for another 30 seconds. Add the Fustini’s Sicilian Lemon Balsamic Vinegar, remove from the heat and swirl to combine. Pour the sauce over the chicken and serve.

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More