Chicken Piccata with Capers and a Zesty Lemon Sauce Recipe
Ah yes, lemon, capers, and chicken—except plot twist, it’s vegan, and no actual bird had to suffer for your taste buds.
This “chicken” piccata brings all the tang, sass, and skillet drama of the classic—minus the cluck and with extra cruelty-free fabulousness.
You’ll sear, simmer, and sauce like you’ve got a Food Network crew in your kitchen—and maybe a martini in hand.
Capers bring salty chaos, lemons add zing, and vegan cutlets soak it all up like they’re auditioning for a rom-com.
Serve this to skeptics—they won’t miss the meat, but they will ask for seconds.
Chicken Piccata with Capers and a Zesty Lemon Sauce Recipe
A bright and zesty vegan take on classic chicken piccata featuring lemony sauce, capers, and crispy golden plant-based cutlets.
Ingredients
- 4 vegan chicken cutlets store-bought or homemade
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 3 tbsp vegan butter
- 1 cup vegetable broth
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/4 cup capers drained
- Salt and pepper to taste
- Fresh parsley optional for garnish
Instructions
- Coat vegan chicken cutlets in flour, shaking off excess like a diva after bad advice.
- Heat olive oil in a skillet over medium heat until shimmering with potential.
- Sear the cutlets 3–4 minutes per side until golden and fabulous. Remove and set aside.
- Melt vegan butter in the same pan, whisper encouraging words.
- Add lemon juice, zest, broth, and capers. Bring it to a light simmer—don’t boil it like your emotions.
- Return the cutlets to the sauce and cook 5 minutes, basting occasionally like you’re on a cooking show.
- Garnish with parsley and plate like you’re serving royalty—because you are.
Notes
🍽️ Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
🌿 Vitamins & Minerals (Per Serving)
- Vitamin C: 35%
- Iron: 20%
- Calcium: 10%
- Vitamin B6: 15%
- Magnesium: 12%
💡 Additional Tips
- Use white wine instead of broth if you’re feeling extra.
- Add artichokes for bonus Mediterranean flair.
- Double the sauce if you’re a saucy soul (and who isn’t?).
- Serve with pasta, mashed potatoes, or straight from the pan—you do you, queen.
