Begin by boiling a large amount of water that has been seasoned with salt,

and then cook the pasta according to the directions on the package until it is just a little under al

dente, as it will continue to cook in the sauce. Before draining the pasta, save a cup of the starchy

water and put it aside.

Season both sides of the pounded cutlets with salt and pepper, then dip each

piece into some flour and shake off any excess. Try to achieve a light and even coverage; if you use

too much flour the sauce will end up gluey rather than silky.

Heat the olive oil in a large skillet over medium-high heat. When the oil starts to

shimmer, add the chicken in a single layer, and if necessary carry out the addition in batches. Cook

for 3 to 4 minutes on each side until it is golden and thoroughly cooked, then move it to a plate and

cover it with foil.

Reduce the heat to medium and melt 1 tablespoon of butter in the same

skillet; scrape up any bits that have browned at the bottom, as this enhances the flavour. Then add

the garlic and cook it for approximately 30 seconds or until it smells fragrant.

Pour in the white wine and let it boil for a minute or two to burn off the sharp

alcohol taste. Then add the chicken broth and lemon juice and simmer for 3 to 4 minutes until the

sauce has reduced a bit and begins to thicken.

Stir in the capers and the final 2 tablespoons of butter and then allow the butter to

melt until the sauce has a glossy appearance rather than a greasy one; if the sauce appears to be too

thick, whisk in some of the reserved pasta water to thin it out.

Add the drained pasta directly to the skillet and stir it around so that all the

strands are covered with sauce, using some of the pasta water if necessary until the sauce becomes

smooth and sticks to the noodles; cut up the chicken and put it back into the pan, then pour over some

extra sauce.

Serve the dish immediately and then add the Parmesan, some fresh parsley, and

a few extra slices of lemon if you desire. The piccata sauce tastes best when it is still shiny and warm.

Beat the chicken all over so that the thin parts don't cook too much while the centre remains

undercooked.

Don't leave out the pasta water — it helps the sauce stick to the noodles rather than separating.

Keep the heat moderate once the butter goes in; boiling butter causes the sauce to break down and

become oily rather than silky.

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If you desire a milder and less salty flavour, rinse the capers for a short time.

Taste before adding extra salt, since among the capers, the broth, and the Parmesan it usually

doesn't require much.

Creamy piccata pasta: stir in ¼ cup of heavy cream at the end for a richer, more velvety sauce.

Shrimp piccata pasta: replace the chicken with large shrimp and sear them for one to two minutes

on each side.

Mushroom piccata: add sliced cremini mushrooms along with the garlic for an earthy, savoury

flavour.

Whole wheat or gluten-free: this recipe works with any shape of pasta — just alter the cooking time

per the package instructions.

Extra lemony: add a teaspoon of lemon zest together with the juice for a more intense citrus taste.

Leftovers can be kept in the fridge in a sealed container for a maximum of three days. To reheat them,

place them in a skillet and warm them over low heat with a little chicken broth or water to thin the

sauce. Although you can use the microwave when you're short on time, it may cause the sauce to

separate. The dish is not suitable for freezing because cream and butter-based sauces tend to become

grainy when they are thawed.