Chicken Piccata with Kale & Radicchio Salad

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.

5 from 1 vote

Chicken Piccata with Kale and Radicchio Salad

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Watch the Recipe:

Ingredients 

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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.