Chicken Piccata and Sautéed Brussels Sprouts with Bacon

Here is a quick and easy 15-min dinner for any night of the week! I took pre-cut chicken cutlets and lightly dusted them in flour, salt and pepper. Cook in a skillet until both sides are lightly browned. Add the juice of 1 lemon, a splash of chicken stock, water, or white wine, and as many capers as your heart desires. I had fresh parsley on-hand so I included that as well but it's okay leave it out if you don't have any... or use dried! Let cook a few minutes to incorporate and voila!

For a side, I cut bacon into lardoons and cooked until crispy. I tossed in quartered Brussels Sprouts, salt & pepper, and sautéed until cooked through and brown.

Why Philly Food Girl?  Philly Food Girl was founded in 2014 in an effort to simply centralize all of my food photos. I’ve since had the privilege of becoming one of Philadelphia's top Influencers, and currently have the honor of being named a Food Network Magazine Tastemaker. My passion for all-things-food began as a child, and transitioned into hosting and cooking for loved ones. As Philly Food Girl, I freelance as Creator for local, national, and international brands, and partner with wide range of organizations for events and sponsorships. All of these accolades pale in comparison to my favorite job title: Mom.

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