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.

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

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.

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All tags for this article: Air, Appetizer, Chicken, Dish, Foam, Lecithin, Party Foods, Sous Vide, Sous Vide Chicken , Sous Vide Italian , Sous Vide Recipes, Soy Lecithin, Soy Lecithin Air, Soy Lecithin Foam

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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