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Chicken Piccata with Lemon-Caper Air Recipe

Chicken piccata is a light Italian dish that uses salty capers and acidic lemon to complement breaded and fried chicken. This recipe uses sous vide to ensure the chicken is perfectly cooked and turns the lemon into a delicate air. The capers are fried and they have a great crunch and explosion of flavor.

Chicken piccata

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the chicken piccata with lemon-caper air recipe you can check out the following.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Chicken Piccata with Lemon-Caper Air Recipe

  • Published: April 06, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2 Hours
  • Makes: 7 to 15 servings
  • Cooks: 141°F (60.5°C) for 2 to 4 hours

Chicken Piccata with Lemon-Caper Air Ingredients

Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.

For the Sous Vide Chicken

4-5 chicken breasts
5 grams rosemary
Salt and pepper
Canola oil
Flour

For the Lemon-Caper Air

300 grams lemon juice
40 grams capers
11 grams parsley
1.8 grams lecithin, 0.6%

For the Crispy Capers

30 grams capers
Oil for frying

To Assemble

Olive oil
Parsley leaves, minced
Lemon zest
Ground pepper

Chicken Piccata with Lemon-Caper Air Instructions

For the Sous Vide Chicken

Preheat the water bath to 141°F (60.5°C). If you don't have a sous vide machine, the chicken breasts can be grilled or pan seared.

Salt and pepper the chicken breasts then sprinkle with the rosemary. Seal them in a sous vide bag and place into the water bath. Cook for 2 to 4 hours. Remove from the sous vide pouches.

Cut the chicken into 0.5" to 1" (12mm to 25mm) portions and coat the chicken with the flour.

Fill a pan or pot with enough oil to come halfway up the chicken pieces then heat it to 375°F (190°C). Make sure the oil does not fill the pot more than halfway. Set up a cooling rack over a baking sheet.

Fry the chicken in the oil until just browned, about 60 seconds per side. Remove from the heat and place on the cooling rack then lightly salt and pepper the chicken.

For the Lemon-Caper Air

Blend together the lemon juice, capers, and parsley then strain into a wide, flat-bottomed container. Blend the lecithin into the mixture. It can stay at this stage for a few hours.

For the Crispy Capers

Fill a pan or pot with at least a 1/2" to 1" (13mm to 25mm) of oil then heat to 375°F (190°C). Have a splatter screen ready, the capers can spit oil.

Dry the capers off and then using a long spoon, gently add the capers to the oil and cover with the splatter screen. Let cook until brown and crispy, about 1 to 2 minutes. Remove from the oil and let drain on paper towels.

To Assemble

First, foam the lemon-caper juice by running the immersion blender in it. Try to keep the blender halfway out of the liquid so the air is more easily incorporated. This can sometimes take up to 6 or 7 minutes and there will still be liquid left at the bottom of the bowl. Once there is a decent amount of foam on top, let it sit for 1 minute to stabilize.

Drizzle some olive oil on a plate then place a chicken piece on it. Sprinkle on some parsley leaves, add a fried caper or two and top with the lemon-caper air, lemon zest, and fresh ground pepper.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
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Chicken Piccata with Lemon-Caper Air Recipe

PT120M Ingredients: 4-5 chicken breasts 5g rosemary Salt and pepper Canola oil Flour 300g lemon juice 40g capers 11g parsley 1.8g lecithin 0.6% 30g capers Oil for frying To Assemble Olive oil Parsley leaves minced Lemon zest Ground pepper
4.4474 stars - based on 38 reviews
This Italian piccata recipe uses salty capers and acidic lemon to complement breaded and fried chicken. For a modernist twist, I turn the lemon caper juice into a fun delicate air to top the chicken.
1 Serving