Chicken piccata with parsley potatoes

Chicken with a light lemon-caper sauce and parsley potatoes.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes

What still needs a real kitchen

Confirm 140 g cutlets cook through in 3 to 4 minutes a side
Photograph the finished plate

Time: About 35 min; estimated
Serves: 2; see below
Energy: 350 kcal; per serving
Protein: 36 g; per serving

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Ingredients for 2 servings

2 servings

Check off ingredients as you go.

300 g new potatoes, scrubbed and halved if large
280 g chicken breast, skinless, boneless, two thin cutlets, about 140 g each
10 g plain flour, all-purpose
10 ml olive oil
150 ml chicken stock, ready to use
10 g capers, drained, drained and rinsed
10 ml lemon juice
5 g parsley, chopped

Contains gluten. Check the labels on packaged ingredients:

chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
capers. Capers are packed in salted brine or vinegar. Rinsing them lowers the salt; the figure here is for drained capers as the record gives them.

Cooking steps

Put the potatoes in a pan, cover with cold water, bring to the boil and simmer for 15 to 20 minutes, until a knife slides in easily. Drain.
Meanwhile, dust the chicken cutlets on both sides with the flour and shake off what does not stick.
Warm the oil in a frying pan over medium-high heat. Cook the cutlets for 3 to 4 minutes on each side, until golden and cooked through, then lift them onto a plate.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Pour the stock into the pan and scrape up anything stuck to the base. Add the capers and lemon juice and simmer for 2 to 3 minutes, until the sauce has reduced by about a third.
Return the cutlets briefly to coat them. Serve with the potatoes, with the parsley scattered over both.

The useful detail

Thin, evenly sized cutlets cook more consistently. If yours are thick at one end, lay them between two sheets of baking paper and press the thick part flatter with a rolling pin.

Make it work for you

One serving is One cutlet with 150 g of potatoes and half the sauce. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

Turkey breast cutlets instead of chicken
Leaner and slightly firmer, with the same safe endpoint.
Per serving: about 10 kcal less, about 2 g more protein, about 2 g less fat.
Gluten-free flour for dusting
Browns in much the same way. Nutrition is not recalculated for this swap.
Allergens: Removes gluten if the flour is certified gluten-free.
Green beans instead of potatoes
A lighter plate with far less starch. Boil or steam about 250 g for 5 to 6 minutes.
Per serving: about 75 kcal less, about 1 g less protein, about the same fat.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A lean plate: chicken, potatoes and a sauce made with stock and lemon rather than butter or cream. Most of the sodium comes from the stock and the capers.

Nutrition per serving
Energy	350 kcal
Protein	36 g
Fat	9 g
of which saturates	1 g
Carbohydrate	31 g
of which sugars	2 g
Fibre	4 g
Sodium	480 mg

Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
Ingredient	Weight used	Source	Energy	Protein
new potatoes	300 g	FDC 170026Potatoes, flesh and skin, raw	231 kcal	6.1 g
chicken breast	280 g	FDC 171077Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw	336 kcal	63.0 g
plain flour	10 g	FDC 169761Wheat flour, white, all-purpose, unenriched	36 kcal	1.0 g
olive oil	9 g	FDC 171413Oil, olive, salad or cooking	80 kcal	0.0 g
chicken stock	160 g	FDC 174536Soup, chicken broth, ready-to-serve	9 kcal	1.0 g
capers	10 g	FDC 172238Capers, canned	2 kcal	0.2 g
lemon juice	10 g	FDC 167747Lemon juice, raw	2 kcal	0.0 g
parsley	5 g	FDC 170416Parsley, fresh	2 kcal	0.1 g
Whole recipe		Divided by 2	700 kcal	71.6 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge: Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The capers keep their bite; the sauce thickens as it cools.
In the freezer: The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
Reheating: Reheat until it reaches 74°C / 165°F, steaming hot throughout.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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