Go Back
5 from 1 vote

Chicken Piccata with Kale and Radicchio Salad

pin it Print

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.