Chicken Piccata

10 minutes
25 minutes


OZO® Plant-Based Garlic and Herb Chicken Cutlet 1 pack
Butter or Vegan Butter 5 Tablespoons
White Flour 1 ½ Teaspoon
Olive Oil 5 Tablespoons
Fresh Lemon Juice ⅓ Cup
Vegetable Stock ½ Cup
Brined Capers (with brine) ¼ Cup
Fresh Parsley, roughly chopped ⅓ Cup
Spaghetti Noodles 12 Oz.
Parmesan or Vegan Cheese ½ Cup
Salt and pepper To Taste
Fresh Parsley, roughly chopped 1 Bunch


Step 1
In a large pot bring heavily salted water to a boil, add pasta and cook until al dente. Drain pasta and place it back into the same pot. Add 2 tablespoons oil and mix until all noodles are covered (this will ensure the noodles don’t stick together).
Step 2
While the pasta is cooking, in a large skillet over medium heat add 5 tablespoons of butter. Once butter is melted whisk in flour until well combined. Next, while continuing to whisk add in 3 tablespoons olive oil, lemon juice, vegetable stock, and capers. Bring up to a boil for 1 minute and then lower the heat to a simmer.
Step 3
Cook OZO plant based cutlets according to package. When there is about 1 minute left of cooking, transfer cutlets into the skillet with the Piccata sauce. Flip cutlets until they are evenly coated with the sauce.
Step 4
Remove cutlets from Piccata sauce onto cutting board. *Optional: Leave cutlets whole for serving or slice into strips. Next, transfer the remaining Piccata sauce into the pot with pasta. Mix sauce until noodles are thoroughly coated, add salt and pepper to taste. Transfer pasta onto serving dish (make sure to scrap out all left over sauce in pot). Top with OZO plant based chicken cutlets, cheese and parsley. Serve and enjoy!

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