Vermicular | Chicken Piccata with Lemon and Caper Sauce

Chicken Piccata with Lemon and Caper Sauce

Tailored for: Vermicular Frying Pan 28cm
Oven-Safe Skillet 28cm
Cooking Time
10 min

2 chicken breasts, skinless, each sliced diagonally into four pieces
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
All-purpose flour, to coat

Egg Mixture
1 large egg, beaten
4 sprigs fresh thyme, finely chopped
2 tablespoons freshly grated parmesan cheese
1 tablespoon all-purpose flour, sifted
1 teaspoon Italian parsley, finely chopped
1 pinch kosher salt
Freshly ground black pepper

4 tablespoons unsalted butter, divided
1 clove garlic, minced
¼ medium red onion, finely chopped
½ cup white wine
2 tablespoons capers
4 lemon slices
1 tablespoon Italian parsley, finely chopped
1 tablespoon olive oil


Glass or Stainless Steel Lid

  1. In a large bowl, mix ingredients for Egg Mixture. Season chicken breasts with salt and pepper, and lightly coat with flour. Let soak in Egg Mixture.

  2. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then reduce heat to medium. Place chicken into the pan and sear for about 2–3 minutes or until golden brown. Flip, cover, and steam over low heat for about 3–5 minutes. Set aside.

  3. In the same pan, add 2 tablespoons of butter and melt over medium-high heat, stirring constantly, for about 1 minute. Once golden brown, add garlic and onions and stir to combine. Add white wine and cook over medium-high heat for about 2 minutes or until liquid is reduced to half.

  4. Add the remaining butter, capers, lemon, and parsley and continue to cook, stirring constantly, until sauce thickens. Add the chicken back in to coat with the sauce, and serve.

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Musui–Kamado with the Vermicular Cookbook.

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