Recipe Detail

Warm Chicken Piccata Salad

Rate this recipe:

Rating : 5

  • Brief Description

    Warm chicken piccata served in a salad with bitter radicchio and crispy breadcrumbs topped with warm pan-sauce vinaigrette.

  • Main Ingredient


  • Category:  Poultry

  • Cuisine:  Italian

  • Prep Time:  20 min(s)

  • Cook Time:  20 min(s)

  • Recipe Type:  Public

  • Source:

  • Tags:

  • Posted By:  gardner.marilyn

  • Posted On:  Apr 21, 2023

Share This Recipe...

Number of Servings:


  1. 7 tablespoons - extra-virgin olive oil, divided, plus more for drizzling
  2. 1/3 cups - panko bread crumbs
  3. - kosher salt and freshly ground pepper
  4. 2 - large skinless, boneless chicken breasts
  5. 2 tablespoons - all-purpose flour
  6. 1 - lemon, thinly sliced, seeds removed
  7. 3 cloves - garlic, thinly sliced
  8. 3 tablespoons - coarsely chopped drained capers
  9. 1 heads - radicchio, cut into 2-inch thick wedges
  10. 1/4 cups -
  11. - parsley leaves with tender stems


Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add ⅓ cup panko, season with kosher salt, and cook, stirring occasionally, until golden brown and crisp, about 3 minutes. Transfer to a small bowl. Wipe out skillet and set aside.

Working with 1 large skinless, boneless chicken breast at a time (2 total), hold a knife parallel to the cutting board and cut chicken breast in half, slicing along a long side to make 4 thin cutlets (if still thick, lightly pound between sheets of plastic wrap until no more than ½” thick). Season cutlets with salt and freshly ground pepper. Place 2 Tbsp. all-purpose flour in a shallow bowl. Add cutlets and turn to coat.

Heat 3 Tbsp. extra-virgin olive oil in reserved skillet over medium-high. Working in 2 batches, cook chicken until golden underneath, about 3 minutes. Turn over and cook on other side until cooked through, 1–2 minutes. Transfer to a cutting board.

Heat 2 Tbsp. extra-virgin olive oil in skillet over medium. Add 1 lemon, thinly sliced, seeds removed, 3 garlic cloves, thinly sliced, and 3 Tbsp. coarsely chopped drained capers; season with salt. Cook, stirring often, until slightly softened, about 3 minutes. Add 3 Tbsp. water and cook, scraping up any browned bits stuck to bottom of pan, until combined, 1–2 minutes. Remove from heat.

Place 1 head of radicchio, cut into 2"-thick wedges, and most of ¼ cup parsley leaves with tender stems in a large bowl. Drizzle generously with extra-virgin olive oil and add pan sauce; toss to coat and separate radicchio.

Cut each cutlet into 3 or 4 pieces; add to salad and toss to combine. Transfer to a platter. Top with panko and remaining parsley; season with pepper.




Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers