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Chicken piccata with lemon, capers and L’Ancêtre Mozzarella

Chicken piccata with lemon, capers and L’Ancêtre Mozzarella

4 portions


  • 45 ml (3 tbsp.) flour
  • Salt and freshly ground pepper
  • 600 g (1-1/3 lb) chicken cutlets
  • 30 ml (2 tbsp.) butter
  • Zest and juice of a lemon
  • 30 ml (2 tbsp.) capers
  • 310 ml (1¼ cups) chicken stock
  • 60 ml (¼ cup) 35% cream
  • 210 g (7 oz) L’Ancêtre Mozzarella cheese, grated
  • 10 ml (2 tsp.) flour
  • 30 ml (2 tbsp.) fresh parsley, chopped


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  • Season the flour and flour the cutlets on both sides.
  • In a large skillet, melt the butter over medium-high heat and brown the cutlets. Set aside on a plate.
  • Proceed in two steps if the skillet is not large enough to hold all the chicken at once.
  • In the same skillet, deglaze with the lemon juice.
  • Add the zest and capers.
  • Using a wooden spoon, scrape the pan to release the meat juices.
  • Add the chicken stock and cream. Let simmer for 5 minutes.
  • Mix the L’Ancêtre Mozzarella cheese with 10 ml (2 tsp.) of flour and stir it gradually into the sauce in the skillet.
  • Return the chicken cutlets to the sauce and finish cooking them for 5 to 7 minutes.
  • Add parsley and serve with pasta and a green vegetable.

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Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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