Chicken piccata salad

Name: Chicken piccata salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: 2 chicken breasts; 1 red leaf lettuce; 1 lemon; 3 tbsp capers; 0.53 oz parsley; 2 cloves garlic; 2 tbsp flour; 4 tbsp olive oil; 0.5 cup panko breadcrumbs; 4 tbsp water; 0.5 cup grated Parmesan cheese; extra-virgin olive oil (for serving); salt; pepper; sugar

Based on 4 ratings

In app

Marco Hartz

Chef at Kitchen Stories

www.instagram.com/keepitsimpleart/

"This lukewarm chicken piccata salad is not your average salad. It's a burst of flavors and textures that will leave your taste buds asking for more. The juicy and tender chicken, coated in a tangy lemon and caper sauce, pairs perfectly with the crisp lettuce and the savory Parmesan cheese. The salad is hearty and satisfying, yet light enough to not leave you feeling weighed down. But what makes this salad truly special is that it has the power to convert even the most dedicated salad haters and those who want to eat healthy with no sacrifice on taste: The harmony of flavors will make you forget you're eating a salad. Plus it’s nutritious, packed with protein, and low in calories. Give it a try! And you might just find yourself becoming a salad lover after all!"

Difficulty

Medium 👍

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

red leaf lettuce

1½ tbsp

7½ g

1 cloves

1 tbsp

2 tbsp

20 g

panko breadcrumbs

2 tbsp

water

20 g

grated Parmesan cheese

extra-virgin olive oil (for serving)

salt

pepper

sugar

Utensils

knife, citrus press, cutting board, bowl, frying pan (large), cooking spoon, paper towels, tongs, large bowl

Nutrition per serving

Cal445

Fat27 g

Protein36 g

Carb14 g

Step 1/4
- ½ lemon
- 1½ tbsp capers
- 7½ g parsley
- 1 cloves garlic
- 1 chicken breasts
- 1 tbsp flour
- salt
- pepper
- knife
- citrus press
- cutting board
- bowl
Halve the lemon and cut one half into thin slices and juice the other half. Coarsely chop capers. Pluck parsley leaves from stems and chop finely. Finely slice garlic. Butterfly the chicken breasts: halve them horizontally with a knife parallel to the cutting board, and slice along the long side to create thin cutlets. Season cutlets with salt and pepper. Place flour in a shallow bowl. Add cutlets and toss to coat.
Step 2/4
- 2 tbsp olive oil
- 20 g panko breadcrumbs
- frying pan (large)
- cooking spoon
- paper towels
- tongs
Heat 1/3 of the olive oil in a large frying pan over medium heat. Add panko breadcrumbs, season with salt and fry for approx. 3 min. until golden brown, stirring occasionally. Transfer to a small bowl. Wipe out the pan with some paper towels. In the same pan, heat another 1/3 of olive oil over medium heat. In 2 batches, fry the chicken until golden brown on the bottom, approx. 3 min. Flip and fry on the other side until cooked through, approx. 1–2 min. Transfer to a cutting board.
Step 3/4
- 2 tbsp water
- salt
- pepper
- sugar
Wipe out the pan again and heat the remaining olive oil over medium heat. Add the lemon slices, garlic, and capers, and season with salt. Cook for approx. 3 min. stirring frequently, until the lemon is slightly softened. Deglaze the pan with the water and bring it to a boil, breaking up any browning that has formed at the bottom of the pan. Remove from heat and season with lemon juice, salt, pepper, and a little sugar. Remove the lemon slices if desired.
Step 4/4
- ½ red leaf lettuce
- 20 g grated Parmesan cheese
- extra-virgin olive oil (for serving)
- pepper
- large bowl
Remove the core of the lettuce and tear the leaves into bite-sized pieces. Place lettuce and most of the parsley leaves in a large bowl. Drizzle generously with extra virgin olive oil and add the lemon caper sauce. Mix gently to coat the lettuce. Cut each chicken cutlet into 3 or 4 pieces, add to the lettuce, and mix well. Transfer to the serving plate. Sprinkle with panko breadcrumbs, grated Parmesan, and remaining parsley, and season with pepper.
Enjoy your meal!