We Put a Filipino Twist to the Italian Chicken Piccata by Swapping Lemons with Calamansi

September 28, 2019

If you need a simple way to upgrade boneless chicken cutlets, a classic Italian chicken piccata recipe is the way to go. All you gotta do is dredge your chicken, sautée it in butter, then smother it in a lemon-butter sauce. We have no qualms about the original recipe. But in an attempt to make it more accessible to the Filipino home cook, our version swaps out lemons with calamansi.

Piccata-ta lemons, we’re here for the calamansi!

To make sure that your chicken breasts don’t dry out, cook it just as soon as it’s golden brown on both sides. The sauce is tangy, as you’d expect from piccata—and all that fresh calamansi juice. (You can use bottled calamansi juice, but it won’t give you the same level of acidity.) And while the capers are also sour, they provide a different kind of zest that complements the calamansi. It’s best to eat with rice, but any kind of plain carb will do.

Calamansi Chicken Piccata

  • Serves: 2-4 people
  • Active time: 30 mins
  • Total time: 30 mins
  • Difficulty: Easy



  • 4 large chicken breasts
  • 1 cup flour
  • Salt and pepper, to taste
  • 2 tbsp. oil

Calamansi Sauce

  • 4 tbsp. butter, divided
  • ½ cup chicken stock
  • 2 tbsp. capers
  • ¼ cup calamansi juice


  • ½ cup parsley, chopped


  1. Take each chicken breast and place on a cutting board underneath plastic wrap.
  2. Lightly pound until flattened and chicken is an even thickness all the way around.
  3. Repeat with all chicken breasts.
  4. In a plate, season flour with salt and pepper.
  5. Coat chicken breasts in flour, then transfer onto a separate plate.
  6. In a large skillet, heat oil over medium-high heat.
  7. Place chicken in a single layer, working in batches if needed, into the hot oil.
  8. Cook until both sides are golden brown, about 2-3 minutes per side.
  9. Remove chicken from pan and transfer onto a plate.
  10. In the same skillet, add half the butter.
  11. Once butter is melted, add the chicken stock and capers and cook, stirring constantly, until chicken stock has reduced by half and capers have begun to break down, about 4-5 minutes.
  12. Lower the heat to medium then add the calamansi juice and remaining butter, whisking until sauce is glossy.
  13. Add the cooked chicken back into the sauce and coat.
  14. Transfer chicken and sauce to a serving plate and garnish with parsley before serving.
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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