What’s for your lunch? Now that you’ve got all the lunches and snacks sorted out for your family, don’t you deserve the same consideration? Of course you do, and that’s why you need to make this delicious Chicken Piccata Sandwich. Warm and tender chicken cutlets nestled between soft pumpernickel and generously smeared with “piccata” punched up mayo. It’s darn good!
One of my favourite chicken dishes is Chicken Piccata, not only for its vibrant sauce made with capers, wine and lemon juice, but because the chicken is always so tender. You get that same tender chicken here in this Chicken Piccata Sandwich. Chicken breasts have a way of being quite dry when cooked as they are, but by pounding them thin and having to cook for mere minutes leaves that chicken no chance of being dry. The little bit of flour dredge also helps to coat and seal in the moisture so the resulting cutlet is perfect for a sandwich. Enjoy!
Recipe source for Chicken Piccata Sandwich: Compelled To Cook
- 1 6-8 ounce boneless, skinless chicken breast fillet removed
- 2 tbsp all purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 4 tbsp mayonnaise I used Hellman's
- 1 tbsp chopped drained capers
- 1 tbsp chopped fresh Italian parsley
- 1/4 cup white wine
- 1 tbsp fresh lemon juice
- 4 slices pumpernickel or sour dough bread
- as needed lettuce
- In a small bowl stir together mayonnaise, parsley and capers. Keep chilled until ready to use.
- Place chicken breast between two pieces of plastic wrap and using a mallet or rolling pin pound to 1/2" thick. Cut in half for two pieces about the same size. Combine flour, salt and pepper on a plate or shallow dish and coat chicken pieces, shaking off excess flour.
- Heat oil in a medium size skillet over medium high heat. Add chicken cutlets and cook for approximately 2 minutes per side until golden. Remove from pan and cover with foil. To the hot pan add wine and lemon juice, scraping any bits up from the bottom of the pan. Allow to simmer and reduce until syrupy and reduced to about 1 tbsp, approximately 2-2 1/2 minutes. Allow to cool for 1-2 minutes and using a rubber spatula scrape into mayonnaise. Stir to combine.
- Lay out bread slices and coat each slice liberally with mayonnaise mixture. Top with a chicken cutlet and lettuce. Serve immediately.
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