Cheesy Chicken Piccata With Spinach inspired by The Bear (S01E05)
The Bear, Carmy cooks a quick lemon jus for his chicken. (S01E05, 4 mins 15 seconds)
Cook like Carmy with this chicken piccata. You’ll whip up fried chicken escalopes in a cheddar breadcrumb crust then serve with spinach linguine and a buttery caper sauce with a hit of lemon.
For 2 people [double for 4]
- 40g mature cheddar
- 150g baby leaf spinach
- 1 lemon
- 1 British free-range egg
- 1 chicken stock cube
- 200g linguine
- 15g capers
- 30g panko breadcrumbs
- 40g Cornish clotted cream
- 2 garlic cloves
- 1 British chicken breast fillet
You’ll also need
- Butter, flour, pepper, salt, vegetable oil
Cooking instructions 35 mins
For 2 people [double for 4]
Boil a kettle. Grate the mature cheddar finely. Add a handful of flour to a plate. Crack the egg[s] into a shallow bowl and beat with a fork. Add the panko breadcrumbs to another plate and combine with the grated cheese.
Place your hand flat on the chicken breast[s]. Slice in half as if you were cutting a burger bun, so you are left with two thinner pieces of chicken. Coat the chicken in the flour, tap off the excess, then add it into the beaten egg and finally press it firmly into the cheesy breadcrumbs to evenly coat all over. Refrigerate until step 5.
Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the linguine for 8-10 min or until cooked with a slight bite. Once done, drain the linguine.
Meanwhile, re-boil a kettle. Peel and finely slice the garlic. Roll the lemon[s] with your hand on a hard surface (to release more juice!) and cut in half. Cut half the lemon into wedges and reserve for garnish. Dissolve the chicken stock cube[s] in 100ml [200ml] boiled water.
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat. Once hot, add the breaded chicken and cook for 4-5 min on each side or until golden and cooked through. Once cooked, transfer the breaded chicken to kitchen paper (keep the pan!)
Tip: add more oil if your pan is looking a little dry.
Return the pan to a medium heat with a large knob of butter. Once hot, add the sliced garlic and cook for 1-2 min or until starting to lightly brown. Once lightly browned, add the capers, clotted cream and chicken stock and cook for 1-2 min.
Wash the baby spinach, then add it to the pan and cook for 2 min further or until the spinach is wilted. Squeeze in the juice of 1/2  lemon and season with a generous grind of black pepper. Add the drained linguine to the pan and give everything a good mix up.
Slice the breaded chicken and serve the linguine, top with the sliced chicken. Garnish with a wedge of lemon and enjoy!