Gluten-Free Chicken Piccata (Restaurant-Style Recipe)
Restaurant-style classic chicken piccata made gluten free - but you’d never guess it. Lightly battered chicken cutlets are pan-fried until golden, then finished in a buttery white wine sauce with garlic, lemon, and briny capers. It’s simple enough for a weeknight dinner, yet elegant enough for a special occasion.What truly sets this gluten-free chicken piccata apart from others online is that it’s made without specialty flours or expensive ingredients. Many gluten-free versions rely on coconut flour, almond flour, or ghee, which can dramatically change the flavor and texture. This version stays true to the Italian restaurant classic, using simple pantry ingredients to deliver the bright, lemony piccata flavor you expect.
Equipment
- 1 Large skillet or sauté pan
- 2 Shallow bowls or plates for dredging
- 1 Whisk
- 1 Tongs
- 1 Cutting board
- 1 Sharp knife
- Measuring cups and spoons
- 1 Fine mesh strainer for draining capers
Ingredients
Egg Batter
- 2 Large eggs
- 1 tablespoon heavy cream can also use milk
- 2 tablespoons parmesan cheese freshly grated
- 1/4 teaspoon Italian seasoning
- salt and pepper to taste
Chicken
- 4 chicken scallopini thin cutlets, about ¼-inch thick
- salt and pepper
- 1/2 cup gluten-free flour see my recommendations in the notes section
- 1/3 cup extra virgin olive oil
Piccata Sauce
- 6 tablespoons salted butter
- 3 medium garlic cloves minced
- 1/4 cup capers drained
- 1/2 cup dry white wine
- 1 lemon half sliced and half juiced
- 1 cup chicken stock
Instructions
- Prep everything first. Set up the flour and egg batter, mince the garlic, drain the capers, cut the butter into pieces, and measure the wine and chicken stock. Slice half of the lemon into thin rounds and juice the remaining half. Once cooking starts, this recipe moves quickly, so having everything ready makes it much easier.
- Prepare the chicken. Butterfly two thick chicken breasts or pound chicken to about ¼-inch thickness. Season both sides generously with salt and pepper.
- Make the egg batter and dredging station. In a shallow bowl, whisk together the eggs, cream or milk, Parmesan cheese, Italian seasoning, salt, and pepper until smooth and slightly frothy. Place the gluten-free flour in a separate shallow bowl or plate. The flour does not need to be seasoned.
- Heat olive oil in a large skillet over medium-high heat until hot and shimmering. A small piece of gluten-free bread should sizzle immediately when added. This is very important, you need the oil to be hot or the batter will stick the pan.
- Cook the chicken. Dredge each cutlet lightly in flour, dip into the egg batter, and place into the hot oil. Cook two cutlets at a time for 4–5 minutes per side, until golden and cooked through (internal temperature should reach 165°F). Transfer to a plate.
- Wipe out the pan. Carefully discard excess oil and wipe out the skillet with paper towels to remove browned batter bits. This helps keep the sauce clean and prevents bitterness.
- Start the piccata sauce. Return the pan to medium heat and melt 2 tablespoons of butter. Add the lemon slices and cook for 1–2 minutes per side, until lightly browned. Remove the lemon slices and set aside.
- Add the garlic and capers to the pan and cook for 30–60 seconds, just until fragrant. Do not let the garlic brown.
- Add the white wine, rest of the butter, and reserved lemon juice. Increase heat to medium-high and simmer for about 5 minutes, allowing the wine to reduce slightly and cook off the alcohol.
- Pour in the chicken stock and simmer for 6–8 minutes (up to 10 minutes), until the sauce reduces by about half. Be patient with this step.
- Reduce heat to medium-low and return the chicken to the pan. Spoon the sauce over the chicken and cook for about 3 minutes, just until heated through.
- Transfer the chicken to a platter or plate and spoon the sauce over the chicken. Place the lemon slices on top.
Notes
Use a 1:1 gluten-free flour such as Bob’s Red Mill 1:1 or King Arthur Measure for Measure for best results. No specialty flours are needed.
Always check labels on wine and chicken stock to ensure they are gluten free, as ingredients and processing can vary by brand.
Chicken cutlets should be about ¼-inch thick for even cooking and the best texture
If you prefer a simpler coating, you can skip the egg batter and dredge the chicken in seasoned gluten-free flour only. Be sure to season both the chicken and the flour with salt and pepper.
Piccata is meant to be a lighter, lemon-forward sauce. If you prefer it thicker, remove about ¼ cup of the sauce and whisk in 1–2 teaspoons of gluten-free flour or cornstarch, then stir it back into the pan and simmer until thickened.
Nutrition
Calories: 668kcalCarbohydrates: 18gProtein: 44gFat: 45gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 244mgSodium: 796mgPotassium: 807mgFiber: 3gSugar: 3gVitamin A: 794IUVitamin C: 18mgCalcium: 90mgIron: 2mg
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