Sus Hive Recipe Library

Chicken Piccata

Chef/operator production sheet for Chicken Piccata. Use this page for station prep, service setup, holding decisions, and catering execution. Chicken Piccata has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Chicken Piccata

Pan-fried chicken cutlets with lemon butter caper sauce.

Yield: entrée batch
Style: sauce-forward chicken entrée
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Chicken
  • 2 lb chicken cutlets or butterflied breasts
  • 1 3/4 tsp sea salt, divided
  • 1/2 tsp black pepper
  • 1 cup flour
  • 10 tbsp unsalted butter
  • 4 tbsp olive oil
Piccata Sauce
  • 1 shallot, finely chopped
  • 1 tbsp minced garlic
  • 1 1/2 cups chicken stock
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 2 tbsp capers, drained
  • Parsley, optional

Prep / Cook Method

  1. Season chicken with pepper and 1 1/2 tsp salt. Dredge lightly in flour and shake off excess.
  2. Heat 3 tbsp butter and 2 tbsp oil in a large skillet over medium-high. Cook half the chicken 2 to 3 minutes per side until golden and cooked through. Repeat with remaining chicken, adding more butter and oil as needed. Transfer to a platter.
  3. Add shallot to the pan and cook 2 minutes. Add garlic and cook 1 minute more.
  4. Add chicken stock and simmer until reduced by half, about 4 to 5 minutes. Lower heat and stir in 4 tbsp butter, capers, lemon zest, lemon juice, and remaining 1/4 tsp salt.

Finish + Service

  • Pour the sauce over the chicken.
  • Top with chopped parsley if using.
  • Serve hot with the lemon-caper sauce spooned over each portion.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.