The Best Gluten-Free Chicken Piccata Recipe

There is nothing like the lemony goodness of a crispy chicken piccata. However, that classic piccata breading contains gluten. Today, we are sharing our gluten-free chicken piccata recipe.

The best gluten-free chicken piccata recipe has become a staple of my celebrations, and since I started making this piccata recipe, if there are any leftovers, people want to take some home. Whether they are gluten-free, or not.

Know that this gluten-free chicken piccata recipe pairs well with a variety of side dishes, like our recipes for:

• Twice baked potato
• Ricotta and meat lasagna (sometimes I omit the ricotta layer)
• Zucchini lasagna
• Asparagus risotto
• Mushroom risotto

The Best Gluten-Free Chicken Piccata Recipe

Ingredients:

• 3 lbs of chicken cut into cutlets.

For the Breading:

• 1 1/2 cups gluten-free flour – I like using Robinhood gluten-free flour for cooking
• 1/2 cup of cornstarch
• 6 tbsp of grated Parmesan cheese- (If you want to make this dairy-free add 1 tbsp of salt instead)
• Zest of 2 lemons
• 1 tsp salt
• 1 tsp black pepper
• 2 tablespoons olive oil
• Oil for frying
• 1/4 C butter or dairy-free alternative for frying

For the Sauce:

• 2 tbsp finely chopped parsley
• 1 C gluten-free chicken stock
• 1/4 c butter or dairy-free alternative
• Zest and Juice of 2 lemons
• Segments of 1 lemon
• 1 sliced lemon
• 2 tbsp minced capers
• 1/4 C play 1 tbs for garnish finely chopped parsley

Directions:

For the Chicken:

• Mix the gluten-free flour, cornstarch, Parmesan cheese, lemon zest, salt and black pepper, together in a pie plate or shallow dish.
• Place the chicken in a bowl, and drizzle with the oil.
• Rub the oil into the chicken cutlets, coating well.
• Next, place each oil-covered cutlet into the flour mixture and coat well.

Pro Tip: Be sure to press the breading into the cutlet so that it is well covered. Gently shake off any excess coating.

• In a large frying pan, add 1/4 inch of oil and butter, and let the butter melt.
• Once the oil/butter is hot, gently place a piece of chicken in the pan.

Pro Tip: Place chicken in the pan in an even layer so they do not overlap or touch.

• Cook until both sides of the chicken are a golden brown colour.
• Have a cookie sheet with a rack or even a baking dish ready to place the cooked chicken on, when you remove them from the pan.
• Continue to work in batches until all the chicken is cooked.

For the Sauce:

• Pour out the oil from the pan into a heatproof container– so it can cool and be properly disposed of.
• Wipe out the pan, with a paper towel.
• Add the chicken stock to the pan, over medium heat and reduce by a third.
• To the stock, add the lemon juice and segmented lemons.
• Reduce the heat, and add in your butter, stir well.
• Once the sauce looks thick and glossy add in the minced capers and chopped parsley.
• Let the sauce meld for 5 minutes.
• Then either add the chicken to the pan, if the pan is large enough or place the chicken in a 9×13 baking dish and pour the sauce over top.

Pro Tip: You can keep some of the breaded chicken out of the sauce so that you can freeze it and then just make the sauce when you want to enjoy the chicken without having to bread and fry it.

Garnish on your serving platter with sliced lemons and extra parsley.

Buon Appetito

Pro Tip: Our gluten-free chicken piccata cutlets reheats very well. You may need to make some extra sauce, as it will absorb some of the sauce in the fridge. However, it is no less delicious, so leftovers are always welcome.

The Best Gluten-Free Chicken Piccata Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 lbs of chicken cut into cutlets.

For the Breading:

• 1 1/2 cups gluten-free flour - I like using Robinhood gluten-free flour for cooking
• 1/2 cup of cornstarch
• 6 tbsp of grated Parmesan cheese- (If you want to make this dairy-free add 1 tbsp of salt instead)
• Zest of 2 lemons
• 1 tsp salt
• 1 tsp black pepper
• 2 tablespoons olive oil
• Oil for frying
• 1/4 C butter or dairy-free alternative for frying

For the Sauce:

• 2 tbsp finely chopped parsley
• 1 C gluten-free chicken stock
• 1/4 c butter or dairy-free alternative
• Zest and Juice of 2 lemons
• Segments of 1 lemon
• 1 sliced lemon
• 1/4 C minced capers
• 1/4 C play 1 tbs for garnish finely chopped parsley

 

INSTRUCTIONS/NOTES/TIPS

For the Chicken:

• Mix the gluten-free flour, cornstarch, Parmesan cheese, lemon zest, salt and black pepper, together in a pie plate or shallow dish.
• Place the chicken in a bowl, and drizzle with the oil.
• Rub the oil into the chicken cutlets, coating well.
• Next, place each oil-covered cutlet into the flour mixture and coat well.
• Pro Tip: Be sure to press the breading into the cutlet so that it is well covered. Gently shake off any excess coating.
• In a large frying pan, add 1/4 inch of oil and butter, and let the butter melt.
• Once the oil/butter is hot, gently place a piece of chicken in the pan.
• Pro Tip: Place chicken in the pan in an even layer so they do not overlap or touch.
• Cook until both sides of the chicken are a golden brown colour.
• Have a cookie sheet with a rack or even a baking dish ready to place the cooked chicken on, when you remove them from the pan.
• Continue to work in batches until all the chicken is cooked.

For the Sauce:

• Pour out the oil from the pan into a heatproof container- so it can cool and be properly disposed of.
• Wipe out the pan, with a paper towel.
• Add the chicken stock to the pan, over medium heat and reduce by a third.
• To the stock, add the lemon juice and segmented lemons.
• Reduce the heat, and add in your butter, stir well.
• Once the sauce looks thick and glossy add in the minced capers and chopped parsley.
• Let the sauce meld for 5 minutes.
• Then either add the chicken to the pan, if the pan is large enough or place the chicken in a 9x13 baking dish and pour the sauce over top.
• Pro Tip: You can keep some of the breaded chicken out of the sauce so that you can freeze it and then just make the sauce when you want to enjoy the chicken without having to bread and fry it.
• Garnish on your serving platter with sliced lemons and extra parsley.

 

NOTES/TIPS

• Pro Tip: Our gluten-free chicken piccata cutlets reheats very well. You may need to make some extra sauce, as it will absorb some of the sauce in the fridge. However, it is no less delicious, so leftovers are always welcome.

Did You Try This Recipe or These Tips?

How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..