Lemon Garlic Chicken Piccata with Caper Sauce Recipe
This lemon garlic “chicken” piccata struts in like it owns your dinner table—sassy, zesty, and zero cluck involved. The caper sauce? Briny, bold, and fancy enough to fool your judgmental in-laws. Vegan cutlets get crispy, golden, and bathed in lemony white wine magic like they’ve just returned from a luxury spa retreat. The garlic? Present and dramatic. The capers? Popping off. It’s basically Italy in your mouth—without the jet lag or guilt. Serve it up with pasta, veggies, or whatever fits your vibe. You’ll feel like a culinary goddess with minimal effort. You’re welcome.
Lemon Garlic Chicken Piccata with Caper Sauce Recipe
A bright, bold vegan twist on classic chicken piccata, this dish features plant-based cutlets, lemony garlic sauce, and capers for a tangy kick.
Ingredients
For the Vegan “Chicken”
- 4 plant-based chicken cutlets store-bought or homemade
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tbsp all-purpose flour for dusting
For the Piccata Sauce
- 3 tbsp vegan butter
- 3 garlic cloves minced
- Juice of 1 large lemon
- 1 tbsp lemon zest
- ⅓ cup dry white wine or veggie broth
- ¾ cup low-sodium vegetable broth
- 2 tbsp capers drained
- 1 tsp cornstarch mixed with 2 tsp water for thickening
- 2 tbsp chopped parsley optional, but makes you look impressive
Instructions
- Pat dry the vegan cutlets and season with salt, pepper, and garlic powder like you’re a flavor queen.
- Lightly dust each piece with flour. It’s not messy, it’s rustic.
- Heat olive oil in a skillet over medium heat. Sizzle those cutlets until golden—about 4–5 minutes per side.
- Remove and set aside on a plate like the fabulous things they are.
- Melt vegan butter in the same pan. Toss in garlic and sauté for 1 minute—don’t let it burn, you overachiever.
- Add white wine (or broth), lemon juice, zest, and capers. Simmer for 3–4 minutes until slightly reduced.
- Whisk in cornstarch slurry and cook until the sauce thickens like drama in a family group chat.
- Return the cutlets to the pan. Spoon sauce over like you’re on a cooking show.
- Simmer everything for 2–3 minutes, letting the flavors mingle like awkward guests at a dinner party.
- Garnish with chopped parsley, serve with pasta, potatoes, or anything you don’t have to chew too hard.
Notes
🍎 Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 40%
- Iron: 18%
- Vitamin B6: 15%
- Calcium: 12%
- Magnesium: 10%
✨ Extra Notes & Flavor Tips
- For deeper flavor, marinate cutlets in lemon juice and garlic 30 minutes beforehand.
- No wine? Use veggie broth with a splash of apple cider vinegar. Fake it till you make it.
- Serve over linguine, mashed potatoes, or something green to impress your inner health nut.
- Leftovers reheat beautifully, especially when you’re emotionally unavailable for cooking tomorrow.
- Add more capers if you’re feeling bold. Or salty. Or both.
