Chicken piccata is a classic for a reason: Thin pieces of skinless, boneless chicken breast sear quickly to form a golden brown crust, and lemon and capers team up to create a bright and punchy sauce. Here the traditional components become a salad thanks to the inclusion of pleasantly bitter radicchio and crispy breadcrumbs. The pan sauce turned warm vinaigrette keeps the whole thing cozy—as close to comfort food as a salad can get.
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Tbsp. extra-virgin olive oil, divided, plus more for drizzling
large skinless, boneless chicken breasts
Freshly ground pepper
Tbsp. all-purpose flour
lemon, thinly sliced, seeds removed
garlic cloves, thinly sliced
Tbsp. coarsely chopped drained capers
head of radicchio, cut into 2″-thick wedges
cup parsley leaves with tender stems
Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add ⅓ cup panko, season with kosher salt, and cook, stirring occasionally, until golden brown and crisp, about 3 minutes. Transfer to a small bowl. Wipe out skillet and reserve.
Working with 1 large skinless, boneless chicken breast at a time (2 total), hold a knife parallel to cutting board and cut in half, slicing along a long side to make 4 thin cutlets (if still thick, lightly pound between sheets of plastic wrap until no more than ½” thick). Season cutlets with salt and freshly ground pepper. Place 2 Tbsp. all-purpose flour in a shallow bowl. Add cutlets and turn to coat.
Heat 3 Tbsp. extra-virgin olive oil in reserved skillet over medium-high. Working in 2 batches, cook chicken until golden underneath, about 3 minutes. Turn over and cook on other side until cooked through, 1–2 minutes. Transfer to a cutting board.
Heat 2 Tbsp. extra-virgin olive oil in skillet over medium. Add 1 lemon, thinly sliced, seeds removed, 3 garlic cloves, thinly sliced, and 3 Tbsp. coarsely chopped drained capers; season with salt. Cook, stirring often, until slightly softened, about 3 minutes. Add 3 Tbsp. water and cook, scraping up any browned bits stuck to bottom of pan, until combined, 1–2 minutes. Remove from heat.
Place 1 head of radicchio, cut into 2″-thick wedges, and most of ¼ cup parsley leaves with tender stems in a large bowl. Drizzle generously with extra-virgin olive oil and add pan sauce; toss to coat and separate radicchio.
Cut each cutlet into 3 or 4 pieces; add to salad and toss to combine. Transfer to a platter. Top with panko and remaining parsley; season with pepper.
How would you rate Warm Chicken Piccata Salad?