Chicken piccata feels like restaurant magic when you nail it at home. The thin cutlets cook fast and get this beautiful golden crust, while the pan sauce comes together in minutes with just lemon juice, white wine, and a handful of capers. I've been making this for years, and it's one of those dishes that looks way more complicated than it actually is. The key to perfect piccata is getting your chicken cutlets thin enough. I'm talking about a quarter inch thick here. If you don't have a meat mallet, use a rolling pin or the bottom of a heavy pan. Just pound them between plastic wrap so you don't make a mess. Once they're thin, they'll cook in about two minutes per side, which means no dry chicken ever. This kosher version skips the traditional butter in the sauce and relies on good olive oil instead. You won't miss it, I promise. The lemon does most of the heavy lifting anyway, and when you add those salty capers, everything balances out perfectly. I use about three lemons for four chicken breasts, but taste as you go. Some lemons are more tart than others. Serve this over pasta, rice, or with roasted vegetables. It's elegant enough for company but simple enough for a Tuesday night. The whole thing comes together in under 30 minutes, which makes it perfect when you want something special without spending all evening in the kitchen.