Chicken Piccata with Milanese Gremolata Olive Oil

Chicken Piccata with Milanese Gremolata Olive Oil


  • 2 whole lemons

  • 6 6-8 oz boneless skinless chicken breasts

  • 1/2 cup all purpose flour seasoned with salt and fresh ground pepper

  • 6 Tbsp J. Olive Co. Milanese Gremolata Olive Oil

  • 1 small shallot - finely minced

  • 3/4 cup chicken broth

  • 3 Tbsp capers - rinsed

  • 3 Tbsp unsalted butter - divided

  • 2 Tbsp chopped Italian flat leaf parsley

  • kosher or sea salt & fresh ground pepper, to taste



  1. Gather a large oven proof platter and piece of foil for tenting chicken. Pre-heat oven to 180°, with rack in the middle position.

  2. Season flour with salt and pepper for dredging chicken on a plate or shallow pan and set aside.

  3. Cut 1 lemon in half - trimming ends off - then slice 1/2 into thin half moons. Juice the remaining 1 1/2 lemons - this will be used for the sauce at the end of cooking the cutlets.

  4. Cut each chicken breast in half horizontally - resulting in thinner breasts. Place them in an unsealed zip-lock bag and pound them to an even 1/4 inch thickness using a meat pounder. A good substitute is a rolling pin used like a mallet.

  5. Pat the cutlets dry with paper towels and then dredge each one in the flour mixture - shacking off the excess. Transfer to a single layer to a large platter.

  6. Preheat a large skillet to a medium high heat then add 3 tablespoons of the Milanese Gremolata Infused Olive Oil.

  7. Without crowding, add 3-4 of the dredged chicken cutlets and let cook until nicely golden - about 3 minutes. Flip and cook the other side the same which should only require about 2 minutes. Remember they are only 1/4 inch thick. Remove and place on the oven proof platter and tent with foil and place in the warm oven. Repeat this process with the other cutlets - adding remaining olive oil prior to starting. Add chicken to oven dish when complete.


  1. When the cutlets are finished - sauté the minced shallot in the same skillet until it is fragrant - about 45 seconds.

  2. Stir in the chicken broth and half moon lemon slices and simmer - scraping any bits from the pan (fond) and reducing the liquid to about 1/3 cup. Stir in the rinsed capers and lemon juice and reduce again. Remove from heat and add butter a few pieces at a time. Add the parsley, stir and pour the sauce over the warming platter of cutlets - or plate each serving with cutlet and sauce and serve with a side of pasta drizzled with olive oil. Enjoy!

Recipe Notes:  Use a large gallon size sip lock bag to pound the breasts to 1/4 inch thickness - you can add a few horizontally sliced breasts and scoot them around as they are finished. Or just cover with butchers paper or plastic wrap and pound away!

Original recipe and image found at Cultivated Tree Olive Oil