Have I mentioned that these recipes are in no particular order? Because if they were, this recipe would probably be #1.

At some point in the past decade, I found myself at a well-known Italian chain restaurant (but not the one you’re thinking of), looking at my plate and thinking, “Meh. I could have done better than this at home.” And this recipe is the reason I thought that. Once I learned one little trick to frying chicken cutlets which you probably already know, this became one of our very favorite entrees. And it comes together in a flash.

You’ll need:

  • about 3/4 cup fine dry bread crumbs

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    You can start with two boneless chicken breasts. Slice in half horizontally, then pound to 1/4 inch thickness.

  • 1 tsp. salt and a few grindings of pepper
  • 4 chicken cutlets (around 6 oz. each), about 1/4 inch thick
  • 2 Tbls. unsalted butter + 1/8 cup olive oil
  • at least 1/2 cup black or Calamata olives, drained and chopped (sorry, I never measure these: I use a small handful)
  • 6 or so brined or marinated artichoke hearts, drained and quartered
  • 2/3 cup chicken stock or broth (homemade is great but canned works)
  • 1/4 cup fresh-squeezed lemon juice
  • 2 Tbls. capers, drained

Melt the butter and oil in a large skillet over medium high heat. While pan is heating, combine the bread crumbs, salt, and pepper on a plate or in a large bowl. Dredge the cutlets in the bread crumbs.

The butter in the pan will become foamy; when the foam subsides, add the cutlets. (You might need to do this in two batches, as I did here, with two cutlets per batch.) Here’s the important thing I learned that I’m sure you already know: DO NOT TOUCH THE CUTLETS UNTIL IT IS TIME TO TURN THEM, about three minutes. Do not peek, do not fuss, or you will ruin the lovely crispy crust that is forming! After three minutes, flip the cutlets and cook about another three minutes or until chicken reaches 165°F. (You know what? I’m the daughter of a health inspector, so I always check.) Note: if chicken isn’t quite done, you can cook another minute or two per side. (Remember, it only matters what the cutlet looks like on one side; no one will see the bottom!) Transfer to a plate.

You can now wipe out the skillet if you want, but I like to proceed with the crispy crumbs still in the pan for more flavor. Add the olives and artichoke hearts and stir for a minute while they heat. Add the chicken stock, lemon juice, and capers and stir for another minute while the liquid boils. Either pour the sauce over the chicken or, if you have children who wouldn’t touch artichokes or capers with a ten-foot pole*, serve sauce separately.

We enjoy Chicken Piccata with rice, mashed potatoes, even hot buttered noodles.

*We happen to have children who wouldn’t touch artichokes or capers with a ten-foot pole.