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Parmesan Chicken Fingers with Lemon Piccata Sauce

Food Network star Jamika Pessoa calls this recipe her “Kiddie Plate to Dinner Date” meal as you can serve the chicken fingers sans sauce alongside grapes and carrot sticks for the little ones plus serve the sauced chicken over sweet potato mash and sautéed kale for the adults. Two meals in one? Gotta love that!

Parmesan Chicken Fingers with Lemon Piccata Sauce
Serves 4 to 6


For the parmesan chicken fingers:
2 pounds boneless, skinless chicken breasts, cut into thick strips
1 teaspoon sea salt, plus more for chicken
1/4 teaspoon freshly ground black pepper, plus more for chicken
2 tablespoons extra-virgin olive oil
1 large egg, beaten
1 cup Italian bread crumbs
1/4 cup finely grated parmesan cheese
1 tablespoon all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano

For the lemon piccata sauce:
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
Juice of 1 lemon
Sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons capers, drained


1. Make the parmesan chicken fingers: Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.

2. Lightly sprinkle chicken with salt and pepper.

3. In a medium bowl, whisk together egg and oil. Add chicken and toss to coat evenly.

4. In a large, resealable bag, toss together bread crumbs, parmesan cheese, flour, garlic powder, oregano, salt, and pepper.

5. Transfer chicken to bag and shake to coat pieces evenly.

6. Using tongs, transfer chicken to baking sheet. Bake until golden brown, turning halfway through, 20 to 22 minutes.

7. Make the lemon piccata sauce: In a nonstick sauté pan over medium heat, heat oil. Add garlic and cook for 1 minute, being careful not to let the garlic burn. Stir in flour and cook until light golden color, 1 minute more.

8. Whisk in broth and lemon juice, breaking up any lumps of flour, and simmer until thickened, 2 to 3 minutes. Season with salt and pepper. Stir in butter and capers until melted.

9. Add chicken to the sauce, stirring to coat, and simmer 2 to 3 minutes.

10. To serve: Garnish chicken with parsley and parmesan cheese.


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