Lemon Rooster Piccata is a fast and simple gluten-free dinner recipe that includes tender rooster cutlets in a tangy lemon butter sauce with capers. Good for weeknight meals or particular events, this wholesome Italian-inspired dish pairs splendidly with pasta, rice, or veggies. Study suggestions, substitutions, and serving concepts for this restaurant-quality meal made at house!
Elements
- 1 pound rooster cutlets, skinless and boneless
- 1 teaspoon black pepper
- ¼ cup arrowroot starch
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 2 tablespoons capers, drained and rinsed (plus further for serving)
- 1 cup low-sodium rooster broth
- 2 tablespoons contemporary lemon juice (from 1 lemon)
- Lemon slices, for garnish (elective)
- 1 tablespoon contemporary flat-leaf parsley, chopped (for serving)
Directions
- Put together the Rooster: Season either side of the rooster cutlets with salt and pepper. Place the arrowroot starch in a shallow bowl and dredge every cutlet evenly, shaking off extra. Put aside on a clear plate.
- Prepare dinner the Rooster: Warmth olive oil in a big skillet over medium-high warmth. Add the rooster cutlets in batches, guaranteeing to not overcrowd the skillet. Prepare dinner for 3-4 minutes on either side, till golden brown. The rooster doesn’t must be absolutely cooked at this stage. Switch to a parchment-lined plate.
- Make the Sauce: Decrease the warmth to low and add butter to the skillet. As soon as melted, stir within the minced garlic and cook dinner for about 30 seconds till aromatic. Add the capers, rooster broth, and lemon juice. Improve the warmth to carry the sauce to a simmer.
- Mix and Simmer: Return the rooster to the skillet, nestling it into the sauce. Simmer uncovered for about quarter-hour, stirring sometimes, till the sauce thickens and the rooster is cooked by. Alter seasoning with extra salt and pepper, if wanted.
- Serve and Garnish: Switch the rooster to a serving plate, spoon the sauce excessive, and garnish with contemporary parsley and elective lemon slices. Serve heat.
Why You’ll Love This Recipe
- Fast and Simple: A restaurant-quality dish prepared in underneath half-hour.
- Bursting with Taste: The tangy lemon sauce and salty capers complement the tender rooster fantastically.
- Wholesome Twist: Made with arrowroot starch for a gluten-free possibility.
- Versatile: Good for weeknight dinners or particular events.
Ideas
- Pound the rooster cutlets to an excellent thickness for quicker and extra uniform cooking.
- Use freshly squeezed lemon juice for one of the best taste.
- Keep away from overcrowding the skillet to make sure a golden, crisp crust on the rooster.
- Deglaze the pan with a splash of white wine for added depth of taste.
Variations and Substitutions
- Starch: Substitute arrowroot starch with cornstarch or all-purpose flour if gluten-free isn’t required.
- Protein: Do that recipe with turkey cutlets or thinly sliced pork chops.
- Herbs: Add contemporary thyme or basil for an fragrant twist.
- Capers: Swap capers with chopped inexperienced olives for a milder tang.
FAQs
Can I make this dish forward of time? Sure, you possibly can put together the rooster and sauce individually, then reheat them collectively gently on the stovetop earlier than serving.
Can I freeze Lemon Rooster Piccata? This dish is finest loved contemporary, however you possibly can freeze leftovers in an hermetic container for as much as 2 months. Thaw in a single day within the fridge earlier than reheating.
What can I take advantage of as an alternative of capers? When you’re not a fan of capers, substitute with chopped inexperienced olives or omit them altogether.
Serving
- Serve over pasta, rice, or mashed potatoes to take in the scrumptious sauce.
- Pair with a aspect of steamed greens or a crisp inexperienced salad for a balanced meal.
Recommendations
- Make it an entire Italian-inspired dinner by serving with garlic bread and a glass of white wine.
- Double the sauce components should you favor further sauce for drizzling over sides.
- Use leftovers in sandwiches or wraps for a flavorful lunch possibility.
Lemon Rooster Piccata
Elements
-
1 pound rooster cutlets, skinless and boneless
-
1 teaspoon black pepper
-
¼ cup arrowroot starch
-
2 tablespoons olive oil
-
1 tablespoon butter
-
3 garlic cloves, minced
-
2 tablespoons capers, drained and rinsed (plus further for serving)
-
1 cup low-sodium rooster broth
-
2 tablespoons contemporary lemon juice (from 1 lemon)
-
Lemon slices, for garnish (elective)
-
1 tablespoon contemporary flat-leaf parsley, chopped (for serving)
Instructions
- Put together the Rooster: Season either side of the rooster cutlets with salt and pepper. Place the arrowroot starch in a shallow bowl and dredge every cutlet evenly, shaking off extra. Put aside on a clear plate.
- Prepare dinner the Rooster: Warmth olive oil in a big skillet over medium-high warmth. Add the rooster cutlets in batches, guaranteeing to not overcrowd the skillet. Prepare dinner for 3-4 minutes on either side, till golden brown. The rooster doesn’t must be absolutely cooked at this stage. Switch to a parchment-lined plate.
- Make the Sauce: Decrease the warmth to low and add butter to the skillet. As soon as melted, stir within the minced garlic and cook dinner for about 30 seconds till aromatic. Add the capers, rooster broth, and lemon juice. Improve the warmth to carry the sauce to a simmer.
- Mix and Simmer: Return the rooster to the skillet, nestling it into the sauce. Simmer uncovered for about quarter-hour, stirring sometimes, till the sauce thickens and the rooster is cooked by. Alter seasoning with extra salt and pepper, if wanted.
- Serve and Garnish: Switch the rooster to a serving plate, spoon the sauce excessive, and garnish with contemporary parsley and elective lemon slices. Serve heat.
