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Italian
Chicken Piccata
Golden cutlets in a bright lemon-caper pan sauce over protein pasta — trattoria energy, weeknight clock.
444Calories
49.7gProtein
29.6gNet carbs
5.7gFiber
11.7gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3–4 chicken breasts (500 g), halved horizontally into thin cutlets
500 g
2½ Tbsp (20 g) chickpea flour, for dusting
20 g
5 oz (150 g) chickpea spaghetti or penne
150 g
¾ cup + 1 Tbsp (200 g) low-sodium chicken broth
200 g
1 big lemon, juiced, plus slices for the pan
40 g
2 Tbsp (25 g) capers, drained
25 g
1 Tbsp (12 g) olive oil
12 g
3 cloves garlic, sliced
9 g
parsley, chopped
15 g
salt and black pepper
3 g
Method
- Season the cutlets and dust both sides lightly with chickpea flour — it browns nutty and thickens the sauce later, exactly like the classic dredge.
- Sear in the oil over medium-high, 3 minutes a side to deep gold; rest on a plate.
- Same pan: garlic 30 seconds, then broth, lemon juice, capers, and a few lemon slices. Boil 2–3 minutes, scraping the fond, until it reduces to a glossy pan sauce.
- Cook the pasta 1 minute shy; drag it through the sauce with a splash of pasta water.
- Cutlets back in for 60 seconds to warm, parsley over everything. The sauce should bite back a little — that's piccata.
Nutrition facts
Per serving.
Calories444
Total fat11.7 g
Total carbohydrate35.3 g
Dietary fiber5.7 g
Net carbs29.6 g
Protein49.7 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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