Chicken Picatta


For Chris’s 28th birthday a few years ago I bought us a wine tour of Paso Robles, CA. The central coast is truly a beautiful place and just over the mountain ranges is one of the most up and coming wine regions in the country. Being so close to the ocean, with the marine layer rolling in overnight the vines are able to stay green and bright.

While we were on our trip I found an olive farm that made olive oil. I had always wanted to go olive oil tasting so I figured why not. Definitely not what I was expecting. Straight shots of oil isn’t my idea of deliciousness, but it was really cool and pretty amazing to go up to the top of the farm, overlook all of the olive trees & walk step by step through the process.

Now Chris is very particular where we get our olive oil from since he is not an “expert” on how it is made. Me, I just truly appreciate a good tasting olive oil. I’ve always made chicken picatta but after we bought lemon olive oil from Kiler Ridge I began frying my chicken cutlets in it & it was a whole new ball game.

The chicken taste more fresh, the lemon flavor is dispersed throughout the entire cutlet rather than just on the crust. If you can’t find lemon olive oil, regular olive oil will do but I definitely suggest going on a small man hunt for a nice little bottle. Enjoy!


3 chicken breasts (sliced in half) 1 cup flour
1 cup milk
1 ½ cups Panko bread crumbs 1 tsp pepper
1 ½ tsp dried oregano
1 ½ tsp Italian seasonings
½ cup Kiler Ridge Lemon Olive Oil, have extra if needed 3 tsp capers
2 lemons, juiced 1 ¼ cup chicken stock
3 tbsp fresh parsley, roughly chopped

1. Mix Panko crumbs, pepper, oregano and Italian seasonings in a shallow bowl and set aside. Pour flour into another shallow bowl and milk into a third bowl. Create an assembly line of flour, milk, Panko mixture close by the frying pan.
2. Slice each chicken breast in half and place on a cutting board with parchment paper on top and bottom of breast. Using a meat tenderizer, or a rolling pin works also, pound the chicken until they are even across the entire breast. Doing two that are around the same thickness at the same time usually works best so they can cook together in the frying pan.
3. When chicken are prepared dip the chicken throughout the entire assembly line on both sides. Start by coating the breast in flour, drenching it in the milk and coating it with the Panko mixture.
4. Heat pan on medium low with a thin coat of olive oil and place into pan. Allow to cook without moving until you can see chicken cooking ¾ of the way to the top of the chicken, about 5-8 minutes, depending on thickness of chicken breast. Flip chicken and cook another 3-5 minutes.
*** Sometimes I cover pan if the oil is spraying too much. If chicken is cooked covered it cooks faster.
5. Remove chicken from pan and place on a plate lined with paper towels to remove excess grease. Add olive oil as needed until all chicken is cooked.
6. After all chicken is cooked pour in chicken stock, and lemon juice, add salt and pepper to taste, parsley and capers.
7. Allow to simmer for about 5 minutes on low heat and serve over pasta drizzling sauce over chicken and pasta.


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