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Warm Chicken Piccata Salad
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Rating : 5
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Brief Description
Warm chicken piccata served in a salad with bitter radicchio and crispy breadcrumbs topped with warm pan-sauce vinaigrette.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Apr 21, 2023
Number of Servings:
Ingredients:
- 7 tablespoons - extra-virgin olive oil, divided, plus more for drizzling
- 1/3 cups - panko bread crumbs
- - kosher salt and freshly ground pepper
- 2 - large skinless, boneless chicken breasts
- 2 tablespoons - all-purpose flour
- 1 - lemon, thinly sliced, seeds removed
- 3 cloves - garlic, thinly sliced
- 3 tablespoons - coarsely chopped drained capers
- 1 heads - radicchio, cut into 2-inch thick wedges
- 1/4 cups -
- - parsley leaves with tender stems
Directions:
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.
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