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Garibaldi’s-Style Chicken Piccata, My Charleston Favorite

I went to the College of Charleston, and during those four years downtown, Garibaldi’s was my favorite restaurant. It sat off a cobblestone street near the old Market, the kind of place that felt timeless the moment you stepped inside. My go-to order was their veal piccata, but I always substituted chicken. I’d add angel hair pasta and ask for a simple tomato sauce on the side, because that balance of bright piccata and cozy tomato was pitch-perfect to me. Here is my take on this delicious dish.

“Piccata should be all about clean flavor and quiet luxury. Lemon, capers, and a silky pan sauce do the heavy lifting.”

Ingredients (serves 4)

  • 1 1/2 pounds thin chicken cutlets (or 2…

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