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    Home » Recipes » Main Dishes » Chicken

    Chicken Piccata Sandwich

    Published by Melissa on August 31, 2012 | Updated June 10, 2022 | 29 Comments

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    An easy to make chicken sandwich with the wonderful salty lemon flavor of Chicken Piccata – a classic Italian meal with a fun new twist.

    Mezzetta invited me to participate in their “Make That Sandwich” contest with a grand prize of $25,000. I was mulling over entering the contest during dinner, which that night happened to be chicken piccata made with Mezzetta capers. That’s when it occurred to me that a chicken piccata sandwich would be a great idea.

    chicken-piccata-sandwich-barbara-bakes

    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

    Prep Time45 mins
    Cook Time5 mins
    Total Time50 mins
    Course: Chicken
    Servings: 4 sandwiches
    Author: Barbara Schieving
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    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

    *Tips: If your chicken breasts are large, you may have to brown the chicken in batches. If the chicken browns too quickly, before it is cooked through, you can finish cooking the chicken breasts in the oven at 350º until the internal temperature is 165º

    More sandwiches you might like:

    Torta Ahogada, Barbara Bakes
    Croque Monsieur Grilled Cheese Sandwich, Ingredients, Inc.
    California Club Sandwich, Lauren’s Latest
    Strawberry, Banana & Nutella Panini, Panini Happy

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Raphael

      May 19, 2021 at 4:41 pm

      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

      Reply
      • Barbara Schieving

        May 19, 2021 at 6:45 pm

        Hi Raphael – I think that’s an awesome idea. Thanks for sharing!

        Reply
    2. Renee - kudos kitchen

      September 08, 2012 at 12:01 pm

      This looks like a real winner in my book! Love the sound of the artichoke and caper slaw. Mmmm, tangy!

      Reply
    3. Blond Duck

      September 05, 2012 at 4:06 pm

      I’ve always wanted to try chicken picatta.

      Reply
    4. cindy

      September 04, 2012 at 8:37 pm

      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!

      Reply
    5. teresa

      September 04, 2012 at 12:53 pm

      i love chicken picatta, making a sandwich out of it is such a great idea, those bright flavors make me drool!

      Reply
    6. Jamie

      September 04, 2012 at 11:43 am

      Mmmm love this! Love your twist on slaw with artichoke hearts! And lemon aoli must make any sandwich taste even more fantastic!

      Reply
    7. Chung-Ah | Damn Delicious

      September 02, 2012 at 10:51 pm

      I am seriously in love with this sandwich! I cannot get enough chicken piccata, and I bet it tastes even better in a sandwich!

      Reply
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