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Chicken Piccata

By: Deanna Linder

The “Schnitzel” may be a traditional Austrian dish, but we here in Israel deserve the title of Schnitzel ambassadors. Schnitzel has gone so deep in the Israeli psyche that when you ask for “schnitzel” at the butcher, he will give you very thinly pounded chicken breasts.

On the Israeli culinary scene- chicken breasts are generally dealt with in either one of two ways- A.  made into schnitzel or B. on any given café menu, grilled, as the healthy protein option. Although not as “sexy” as other proteins, there are some really good options for preparing chicken breasts that don’t fit into the two aforementioned categories.

This one is a very Italian, very simple, and a really delicious way to serve chicken breasts.

Chicken Piccata

This dish is best served warm next to some simple pasta or mashed potatoes.  This is the traditional version of the recipe- but you can also add fresh sliced mushrooms, before adding the capers and wine, for a fuller sauce.  Omit the butter, and add more olive oil instead if you want the kosher version.

Ingredients for 4 serving:

¼ cup all-purpose flour

Salt and fresh ground pepper

1 pound (500 grams) boneless chicken breasts, pounded very thin

¼ cup olive oil

3 tablespoons capers

1 cup dry white wine

2 tablespoons (25 grams) butter, cold

2 tablespoons fresh thyme leaves


  1. Place the flour on a large plate and season generously with salt and pepper. Dredge the chicken breasts in the seasoned flour, until just slightly coated.
  2. Heat the olive oil in a large skillet over medium heat until very hot. Add the chicken breasts to the pan and sauté, turning once, until golden brown, about two minutes each side. Remove chicken from skillet.
  3. Add the capers and wine to the skillet, bring to a boil and allow to cook on medium heat until the wine has reduced by one third. Add the butter and the chicken. Bring to a boil, reduce heat and simmer for another 5 minutes.
  4. Add the thyme leaves and season to taste.