An easy to make chicken sandwich with the wonderful salty lemon flavor of Chicken Piccata – a classic Italian meal with a fun new twist.
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Chicken piccata is one of my favorite Italian meals. I love the bright briny lemon flavor. To incorporate the chicken piccata flavors into a sandwich, I decided to add a fantastic Artichoke Caper Slaw instead of the typical lettuce and tomato.
I also added an easy-to-make Lemon Aoli (mayonnaise) to add another lemon layer, a touch of garlic, and a messy creaminess to the sandwich. All served on a chewy, but still soft, toasted ciabatta roll. This sandwich is a winner in my book. I hope Mezzetta thinks so too.
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Chicken Piccata Sandwich
Ingredients
- 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
Instructions
- 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.
Notes
More sandwiches you might like:
Torta Ahogada, Barbara Bakes
Raphael
Have you considered making this sandwich as a pita pocket. Very Mediterranean and with some green left lettuce and a couple of sliced of roman tomatoes, I could see that working. Just my two cents, but more importantly, your recipe is awesome. Thank you for sharing.
Raphael
Barbara Schieving
Hi Raphael – I think that’s an awesome idea. Thanks for sharing!
Renee - kudos kitchen
This looks like a real winner in my book! Love the sound of the artichoke and caper slaw. Mmmm, tangy!
Blond Duck
I’ve always wanted to try chicken picatta.
cindy
I’ve been ,making Chicken Picatta since I found a recipe in a Good Housekeeping magazine about 30 years ago.
This looks delicious. I would say it’s a winner!
teresa
i love chicken picatta, making a sandwich out of it is such a great idea, those bright flavors make me drool!
Jamie
Mmmm love this! Love your twist on slaw with artichoke hearts! And lemon aoli must make any sandwich taste even more fantastic!
Chung-Ah | Damn Delicious
I am seriously in love with this sandwich! I cannot get enough chicken piccata, and I bet it tastes even better in a sandwich!