This was one of my first postpartum cravings that I managed to find some time to make while juggling life with a one month old. So don’t mind the appearance of the dish in the picture, just know it tastes 10000/10 SO good. I love the buttery chicken piccata with the briny capers paired with this bitter salad with Parmesan.
Chicken Piccata with Kale and Radicchio Salad
Ingredients
For the Tuscan Kale and Radicchio Salad:
- 1 head radicchio thinly sliced
- 1 bunch Tuscan kale leaves removed from stems and torn into bite-sized
- pieces
- Juice of 1/2 lemon about 1 1/2 tablespoons
- Salt and pepper to taste
- 1 tablespoon honey
- 1/4 cup extra virgin olive oil (gradually add to taste since every lemon has a
- slightly different amount of juice)
- Parmesan crumbled, to taste
For the Chicken Piccata:
- 2 boneless skinless chicken breasts, halved lengthwise to make thin cutlets
- 1/2 cup all-purpose flour
- Kosher salt enough for a few generous pinches
- 1 tsp black pepper
- 4 tablespoons olive oil
- 1 small shallot small diced
- 2 tablespoons capers drained
- 1 1/2 tablespoons lemon juice (juice of 1/2 juicy lemon or juice of 1 less juicy
- lemon— you can eyeball it if you want but add gradually to taste to avoid too
- much acid)
- 1/2 cup chicken stock
- 4 tablespoons cold unsalted butter cubed
- Fresh parsley finely chopped, to taste
Directions
- Season the chicken cutlets with salt and pepper on both sides. Wash your hands and set aside while you prep the salad.
- In a large bowl, combine the thinly sliced radicchio and torn Tuscan kale leaves. Add crumbled Parm to taste and toss together.
- In a small bowl, whisk together the lemon juice, honey, salt and pepper.
- Gradually whisk in the olive oil until the dressing is thicker.
- Toss the salad with the dressing and set aside.
- On a sheet pan, mix flour with 1 tsp salt and a few cracks of black pepper.
- Dredge the cutlets in the flour, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat.
- Once the oil is hot and shimmering, add the chicken cutlets and cook until golden brown on both sides, about 3-4 minutes per side.
- Remove the chicken from the skillet and transfer to a plate. Cover with foil to keep warm.
- In the same skillet used to cook the chicken, add the diced shallot and cook For 1-2 minutes until softened.
- Stir in the capers and lemon juice, scraping up any browned bits from the bottom of the pan.
- Pour in the chicken stock and let it simmer for 2-3 minutes until slightly reduced.
- Reduce the heat to low and whisk in the cold butter, one cube at a time, until the sauce is smooth and slightly thickened. Season with salt and pepper to taste. Add the chicken back in to reheat.
- Plate the chicken (2 pieces per plate) next to the salad and drizzle a lot of sauce on top. Garnish with fresh chopped parsley.
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