Chicken piccata salad

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!