Lemon Piccata Chik’n Cutlets over Angel Hair

Lemon Chik’n Piccata Cutlets over Angel Hair

Serves 2
35 mins

This Lemon Chicken Piccata is a restaurant-quality meal that is easy to make at home! You will love this flavorful white wine reduction sauce that has just the right amount of lemon and butter! With this recipe, there is plenty of sauce to go around. Besides how delicious this Chik’n Piccata recipe is, it also comes together quickly from ingredients likely already in your fridge/pantry. That qualifies this as a great weeknight meal.


  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh garlic chopped fine
  • 2 tbsp capers
  • 1tsp kosher salt
  • ½ tsp black pepper
  • 12 oz sweet white wine
  • 3 tbsp lemon zest
  • 3 tbsp all purpose flour
  • 4 oz lemon juice fresh
  • 1 tsp turmeric
  • 2 -3.5 oz Meatless Farm Chik’n Cutlet (thawed)
  • 2 oz Italian parsley, finely chopped
  • 8 oz angel hair pasta
  • 3 qrt water


  1. Prep: Wash and chop your vegetables and measure your ingredients
  2. Make the Pasta: Place a 5 quart pot with 2 quarts of water on medium high and bring to a slow boil. When the water comes to a boil place 8oz of dry Angel Hair pasta to the water and stir a few times. Cook for 5-6 minutes. Drain and place the cooked pasta on a serving platter.
  3. Make the Sauce: While the water is getting hot Place a 10” Skillet on medium heat and add Olive Oil, garlic, capers, salt & pepper stir and let cook for 3 minutes. Add 8 ounces of white wine and Lemon Zest and simmer for 3 minutes.
  4. Add the rue: In a small bowl mix flour, lemon juice and turmeric until there are no lumps then add to the simmering pan, Stir for 1 minute while sauce starts to thicken up. Add the remaining 4 oz of wine and 1 oz of parsley and stir.
  5. Meatless Farm: Now add the two Meatless Farm Cutlets to the sauce and cook for 2 minutes. Use tongs to place the cutlets on top of the pasta
  6. Serve: Drizzle the sauce on top of the cutlets and pasta. Garnish with the remaining parsley.

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