Back to Chicken
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Overview
Thin chicken cutlets cook gently before a brief turn in the skillet. Spoon over a bright pan sauce of lemon, capers, and butter just before serving.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Tender & Juicy | 150°–155°F | 1–2 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 150°–155°FTender & Juicy
- Tender chicken under a bright lemon, caper, and butter sauce.
Best for
- Classic piccata dinners
- Date night at home
- Italian restaurants
Tips
- Pound chicken to even thickness for uniform cooking
- Use fresh lemon juice for best flavor
- Capers should be rinsed to remove excess salt
Get it ready
- Pound the cutlets evenly for consistent texture.
- Season the cutlets.
- Keep every cutlet flat in a food-safe bag.
Finish and serve
- Take the cutlets out of the bag, pat them dry, and dust lightly with flour.
- Brown in hot oil and butter for 2–3 minutes per side.
- Make a quick pan sauce with lemon, capers, and butter, then spoon it over the chicken and serve.
Useful tips
- Add the capers near the end of the sauce reduction so they stay bright and retain their briny flavor.
- Use clean utensils and plates after opening the bag, keep cooked chicken away from raw-poultry juices and equipment, and serve right away.
Cook safely
Use the bath time for texture, then use a food thermometer before serving. Check the thickest part of every piece of chicken, away from the bone. Every spot should reach 165°F. If any spot is cooler, keep cooking and check it again. Use clean plates and utensils, and keep cooked poultry away from raw juices.