Warm Chicken Piccata Salad Recipe

Step 1

Heat 2 tbsp. Heat 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 and crispy, about 3 minutes. Pour into a small bowl. Wipe out the pan and reserve.

step 2

Working with 1 large boneless skinless chicken breasts at a time (2 total), hold a knife parallel to the cutting board and cut in half, slicing along one long side to get 4 thin cutlets (if they are still thick, pat them lightly between plastic sheets). wrap until no more than ½ inch thick). Season the chops with salt and freshly ground pepper. Place 2 tbsp. All-purpose flour in a shallow bowl. Add chops and flip to coat.

step 3

Heat 3 tbsp. Extra-virgin olive oil in a reserved pan at medium-high. Cook the chicken in 2 batches until golden underneath, about 3 minutes. Flip and fry on the other side until cooked through, 1-2 minutes. Transfer to a cutting board.

step 4

Heat 2 tbsp. Extra virgin olive oil in a pan on medium-high. Add 1 lemon, thinly sliced, seeded, 3 garlic cloves, thinly sliced, and 3 tbsp. coarsely chopped, drained capers; With salt. Cook, stirring frequently, until slightly tender, about 3 minutes. Add 3 tbsp. Add water and cook, scraping off any browned bits stuck to bottom of pan, until combined, 1-2 minutes. Remove from stove.

step 5

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

step 6

Cut each cutlet into 3 or 4 pieces; add to the salad and mix. Transferred to a plate. Top with panko and remaining parsley; pepper.