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Ingredients
7 tablespoons extra-virgin olive oil divided, plus more to finish- ⅓ cup panko breadcrumbs
kosher salt to taste- 2 large boneless skinless chicken breasts
- freshly ground black pepper to taste
2 tablespoons all-purpose flour
1 lemon thinly sliced, seeds removed- 3 garlic cloves thinly sliced
- 3 tablespoons drained capers coarsely chopped
3 tablespoons water- 1 head radicchio cut into 2-inch wedges
- ¼ cup parsley leaves and tender stems
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the panko and a little salt and stir occasionally for about 3 minutes, until golden and crisp. Transfer to a small bowl and wipe the skillet.
- Slice each breast horizontally into two thin cutlets. If necessary, lightly pound them between sheets of food-safe wrap to no more than 1/2 inch thick. Season with salt and pepper, then coat lightly in the flour.
- Heat 3 tablespoons oil in the reserved skillet over medium-high heat. Cook the cutlets in two batches for about 3 minutes on the first side, then 1–2 minutes on the second, continuing as needed until they reach 165°F. Transfer to a clean cutting board.
- Lower the skillet to medium and add the remaining 2 tablespoons oil. Cook the lemon, garlic and capers with a little salt for about 3 minutes, stirring often, until slightly softened. Add the water and scrape up the browned bits for 1–2 minutes. Remove from the heat.
- Toss the radicchio and most of the parsley in a large bowl with a drizzle of oil and the warm pan dressing, separating the leaves. Cut each cutlet into 3–4 pieces, add to the salad and toss gently.
- Transfer to a platter and finish with the crisp panko, remaining parsley and black pepper.
Notes
Cook the chicken to 165°F; cutlet thickness affects the timing.
Add the panko only at the end so it remains crisp against the dressed leaves.
