Cheesy Chicken Piccata With Spinach

Cheesy Chicken Piccata With Spinach

Rating
4.50rating out of 5

(635 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

Use within

5-6 days

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

Use within

5-6 days

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In Your Box
Ingredients for 2 people (double for 4)
Cheddar-cheese
40g mature cheddar †
Cornish clotted cream
40g Cornish clotted cream †
Egg
1 British free-range egg †
Lemon
1 lemon
Linguine
200g linguine †
Panko breadcrumbs edit
30g panko breadcrumbs †
large British chicken breast
1 British chicken breast fillet
Chicken-stock-cube
1 chicken stock cube
Capers
15g capers
Spinach
150g baby leaf spinach
garlic-clove
2 garlic cloves
You Will Need
Butter, flour, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 40g mature cheddar<span class="strong">†</span>
  • 40g Cornish clotted cream<span class="strong">†</span>
  • British free-range egg<span class="strong">†</span>
  • lemon
  • linguine<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 large British chicken breast fillet
  • chicken stock cube
  • 15g capers
  • baby leaf spinach
  • garlic clove
Typical Values per 100g per serving
Energy 689 kJ
164 kcal
3571 kJ
848 kcal
Fat
of which saturates
5.2 g
2.6 g
27.1 g
13.7 g
Carbohydrate
of which sugars
18.4 g
1.4 g
95.4 g
7 g
Fibre 0.7 g 3.9 g
Protein 12.1 g 62.5 g
Salt 0.28 g 1.48 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
40g mature cheddar
Pasteurised cow's milk, salt, starter culture, vegetarian rennet
40g Cornish clotted cream
Pasteurised cow's milk
British free-range egg
Eggs
lemon
linguine
Durum wheat semolina, water
30g panko breadcrumbs
wheat flour, sugar, salt, yeast
1 large British chicken breast fillet
chicken stock cube
Sea salt, starch, glucose syrup, sustainable palm oil, raw cane sugar, yeast extract, 2,5% chicken meat powder, 2,5% chicken fat, natural flavouring, roasted onions, turmeric, pepper, parsley, rosemary
15g capers
Capers, brine (water, salt), spirit vinegar.
baby leaf spinach
garlic clove
Allergens
  • Allergens highlighted by † (milk, eggs, wheat-gluten)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Cheesy Chicken Piccata With Spinach

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 

 

2 Cheesy Chicken Piccata With Spinach

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 

3 Cheesy Chicken Piccata With Spinach

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

 

4 Cheesy Chicken Piccata With Spinach

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

5 Cheesy Chicken Piccata With Spinach

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!)

6 Cheesy Chicken Piccata With Spinach

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 

 

7 Cheesy Chicken Piccata With Spinach

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

8

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Slice the breaded chicken 

Serve the linguine, top with the sliced chicken and garnish with a wedge of lemon

Enjoy!

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