A fresh twist to the traditional Chicken Piccaata. The same flavors that make this dish a classic, but taken to a new level with crispy artichokes to make it extra special.
Drain the artichokes from the water they are preserved in.
Spin them a few times in the salad spinner to help remove the excess water. If you do not have a salad spinner, you can use a strainer, just shake it to help drain the water. Do not stop the spinner abruptly as it can brake the artichokes. Slowly let the spinner stop with the help of the stop button, just do it gently.
Put the flour in a plate and season with salt and pepper.
Lightly toss the artichokes in the seasoned flour.
Transfer the artichokes back into the spinner. Spin them once more, ever so lightly so they don't break too much but just enough to get the excess flour off.
Set the artichokes aside.
Using the same seasoned flour, toss the chicken cutlets and coat them on both sides.
Set the chicken aside.
Set up a frying station and include the following:-the frying pan you'll use-the flour coated artichokes-the flour coated chicken cutlets-two plates, one lined with paper towels to help absorb the excess oil from the artichokes and one to place the chicken once it has been seared.
Add enough extra virgin olive oil to coat the bottom of a large sauté pan.
Let the oil heat up and start frying the artichokes. Cook the artichokes on all sides until golden and crispy.
Once the artichokes are golden on all sides, place them on to the paper towel lined plate to help absorb the excess oil. This is a good time to season the artichokes with salt.
In the same frying pan used for the artichokes, if needed, add a bit more extra virgin olive oil and start searing the chicken cutlets on both sides, about 2 minutes per side.
As the chicken gets cooked, set it aside on a clean plate. Cook the chicken on both sides just until it is seared slightly golden.
While the chicken is cooking, chop the garlic and capers very very finely, almst into like a paste like consistency.
Once the chicken is all cooked and removed from the pan, add an extra splash of extra virgin olive oil and sauté the capers and garlic for a few seconds.
Add the vegetable stock and the lemon juice into the pan with the capers. Let the mixture simmer for 2-3 minutes.
Add the chicken cutlets and cook in the sauce for 2-3 minutes. Turn the heat off and plate immediately.
Pour the excess sauce all over the chicken.
Top the chicken with the crispy artichokes and sprinkle finely chioped flat leaf parsley on top for a pop of color.
Recipe Video Instructions
Notes
I use vegetable stock because the flavor is more mild than chicken stock and it doesn't affect the overall flavor of the dish.