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Prep Time
35 min
Cuisine
Italian
Chicken piccata is a staple Italian dish which consists of fried chicken escalopes served in a buttery caper sauce. You'll give the chicken a cheddar breadcrumb crust and serve it over spinach linguine. Caper Diem!
Prep Time
35 min
Cuisine
Italian
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We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 748 kJ 178 kcal |
3523 kJ 838 kcal |
Fat of which saturates |
5.9 g 3.2 g |
27.9 g 15.2 g |
Carbohydrate of which sugars |
19 g 1.1 g |
89.6 g 5.2 g |
Fibre | 1.1 g | 5.3 g |
Protein | 13.1 g | 61.7 g |
Salt | 0.68 g | 3.19 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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
Tip: add more oil if your pan is looking a little dry
Once cooked, transfer the breaded chicken to kitchen paper (keep the pan!)
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 [1] 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
Serve the linguine, top with the sliced chicken and garnish with a wedge of lemon
Enjoy!