Chicken Piccata Sandwich Recipe | Barbara Bakes (2024)

5 from 1 vote

• 4 small 6 oz. each boneless, skinless chicken breast halves
• 4 cups water
• 2 tablespoons sugar
• 2 tablespoons salt
• Pepper to taste
• All purpose flour
• 2 tablespoons butter
• 2 tablespoons Mezzetta Extra Virgin Olive Oil
• 4 ciabatta rolls split

Artichoke Caper Slaw

• 2 tablespoons Mezzetta Non-Pareil Capers
• ¼ cup lemon juice
• 2 tablespoons Mezzetta Extra Virgin Olive Oil
• Freshly ground black pepper to taste
• 6.5 oz jar Mezzetta Marinated Artichoke Hearts drained and chopped
• 6 oz. broccoli slaw

Easy Lemon Aoli

• ¼ teaspoon Mezzetta Crushed Garlic
• ¼ cup mayonnaise
• 2 teaspoons lemon juice
• Pinch of freshly ground black pepper

• Chicken

• Using the flat side of a mallet, gently pound chicken into ½ inch thick cutlets.

• Dissolve salt and sugar in ½ cup boiling water. Combine with remaining 3 ½ cups cold water in a Ziploc bag, add chicken cutlets. Seal and refrigerate for one half hour.

• Prepare Artichoke Slaw and Easy Lemon Aoli while chicken is brining.

• Remove cutlets from water and pat dry. Season cutlets lightly with pepper, then lightly coat in flour.

• In a large cast iron skillet or saute pan over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons olive oil. When oil and butter are sizzling hot, add chicken cutlets.

• Saute cutlets 3 – 5 minutes on each side until chicken is cooked through and golden brown. *

• Caper and Artichoke Slaw

• Finely chop capers. In a small bowl combine capers, lemon juice, and olive oil. Add a pinch of fresh ground pepper.

• In a medium bowl combine chopped artichoke hearts and broccoli slaw. Pour dressing over the slaw mixture and stir to coat completely. Refrigerate until ready to use.

• Lemon Aoli

• Mix together garlic, mayonnaise, and lemon juice. Add salt and pepper to taste.

• Assemble the Sandwich

• Lightly brush cut side of ciabatta rolls with butter and toast under broiler.

• When toasted, spread bottom half of the roll with Lemon Aoli. Top with a cooked chicken breast, then Artichoke Caper Slaw, and finally the top half of the ciabatta roll. Serve immediately.