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.