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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*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.
Allergens highlighted by † (milk, eggs, wheat-gluten, celery)
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
Boil a kettle
Grate the maturecheddar 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
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
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
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
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
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
Once lightly browned, add the capers, clotted cream and chicken stock and cook for 1-2 min
Wash the babyspinach, then add it to the panand 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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