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Chicken piccata

Category Meat, poultry & game

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  • 30 minutes
  1. 2 eggs
  2. 50 ml cream
  3. 30 g chopped Parmesan cheese
  4. 1 tbs dried Italian herbs
  5. 500 g chicken breast
  6. 2 tbs flour

1. Whisk the eggs and cream, then stir in the Parmesan and herbs.

2. Cut the meat into small bite-sized pieces, season with salt and pepper and then coat in flour.

3. Heat the pan at highest level up to the roasting window, then switch to a low level, use a fork to coat the pieces of meat in the Parmesan and egg mixture and place the meat directly in the pan.

4. Wait just a few moments, then flip. Continue to cook to completion for approx. 5 minutes (depending on the thickness of the meat).


  • This dish is best served with a juicy, spicy tomato sauce and spaghetti, or else crispy white bread.

This recipe has been tested and approved by AMC.

Feedback on the recipe

We are looking forward to your experiences, suggestions and wishes.

Cooking method

Roasting without added fat

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