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Curtis Stone’s chicken piccata with rocket and parmesan

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Make the most of seasonal ingredients with Curtis’ lemony chicken piccata.

  • Serves6
  • Cook time20 minutes
  • Prep time25 minutes, + 10 mins chilling time
Curtis Stone’s chicken piccata with rocket and parmesan

Ingredients

  • 4 (about 250g each) Coles RSPCA Approved Chicken Breast Fillets, halved horizontally
  • 3/4 cup (110g) plain flour
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1 1/2 cups (110g) panko breadcrumbs
  • 1/2 cup (40g) finely grated parmesan
  • 1 lemon, rind finely grated, juiced
  • 80g butter
  • 1/3 cup (80ml) extra virgin olive oil
  • 60g pkt Coles Australian Baby Rocket
  • 1/2 cup (40g) shaved parmesan

Piccata sauce

  • 2 tsp extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1/2 cup (125ml) salt-reduced chicken stock
  • 1/3 cup (80ml) dry white wine or extra salt-reduced chicken stock
  • 1/3 cup (65g) drained baby capers
  • 80g butter, chopped
  • 1 tbs finely chopped flat-leaf parsley

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Line a baking tray with baking paper. Using a meat mallet or rolling pin, gently pound the chicken between sheets of plastic wrap or baking paper until 1cm thick. Place flour and egg in separate shallow bowls. Place breadcrumbs, grated parmesan and lemon rind in a shallow bowl and stir to combine.

  2. Step 2

    Coat the chicken in flour, shaking off excess. Dip in egg, then in breadcrumb mixture and turn to coat. Place on the lined tray. Cover loosely and place in fridge for 10 mins to chill.

  3. Step 3

    Preheat oven to 120°C (100°C fan-forced). Place a wire rack over a baking tray. In a non-stick frying pan over medium heat, melt half the butter with 1 tbs oil. Add half the chicken and cook for 3 mins or until golden brown on the base. Turn and cook for a further 3 mins or until golden brown and just cooked through. Transfer chicken to wire rack and place in the oven to keep warm. Wipe pan clean with paper towel. Return to heat and repeat with remaining butter, 1 tbs oil and remaining chicken.

  4. Step 4

    To make the piccata sauce, heat the oil in a small saucepan over medium heat. Add garlic and cook, stirring, for 1 min or until aromatic. Add the stock and wine or extra stock and simmer for 5 mins or until liquid reduces slightly. Stir in the capers and reduce heat to low. Add the butter, in batches, and whisk to combine. Remove from heat. Stir in the parsley and season.

  5. Step 5

    In a bowl, whisk 1 tbs lemon juice and remaining oil. Add rocket and shaved parmesan and toss to combine.

  6. Step 6

    Divide the chicken and salad among serving plates. Drizzle with piccata sauce.

Recipe tip

COOK. STORE. SAVE.
Clever storage:
Using liquid stock? Freeze any leftover stock in ice cube trays, then transfer to a sealable bag. Freeze for up to 6 months.

Curtis Stone’s chicken piccata with rocket and parmesan

Curtis Stone’s chicken piccata with rocket and parmesan
  • Serves6
  • Cook time20 minutes
  • Prep time25 minutes, + 10 mins chilling time
Ingredients
  • 4 (about 250g each) Coles RSPCA Approved Chicken Breast Fillets, halved horizontally
  • 3/4 cup (110g) plain flour
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1 1/2 cups (110g) panko breadcrumbs
  • 1/2 cup (40g) finely grated parmesan
  • 1 lemon, rind finely grated, juiced
  • 80g butter
  • 1/3 cup (80ml) extra virgin olive oil
  • 60g pkt Coles Australian Baby Rocket
  • 1/2 cup (40g) shaved parmesan

Piccata sauce

  • 2 tsp extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1/2 cup (125ml) salt-reduced chicken stock
  • 1/3 cup (80ml) dry white wine or extra salt-reduced chicken stock
  • 1/3 cup (65g) drained baby capers
  • 80g butter, chopped
  • 1 tbs finely chopped flat-leaf parsley
    Description

    Make the most of seasonal ingredients with Curtis’ lemony chicken piccata.

    Method
    1. Step 1

      Line a baking tray with baking paper. Using a meat mallet or rolling pin, gently pound the chicken between sheets of plastic wrap or baking paper until 1cm thick. Place flour and egg in separate shallow bowls. Place breadcrumbs, grated parmesan and lemon rind in a shallow bowl and stir to combine.

    2. Step 2

      Coat the chicken in flour, shaking off excess. Dip in egg, then in breadcrumb mixture and turn to coat. Place on the lined tray. Cover loosely and place in fridge for 10 mins to chill.

    3. Step 3

      Preheat oven to 120°C (100°C fan-forced). Place a wire rack over a baking tray. In a non-stick frying pan over medium heat, melt half the butter with 1 tbs oil. Add half the chicken and cook for 3 mins or until golden brown on the base. Turn and cook for a further 3 mins or until golden brown and just cooked through. Transfer chicken to wire rack and place in the oven to keep warm. Wipe pan clean with paper towel. Return to heat and repeat with remaining butter, 1 tbs oil and remaining chicken.

    4. Step 4

      To make the piccata sauce, heat the oil in a small saucepan over medium heat. Add garlic and cook, stirring, for 1 min or until aromatic. Add the stock and wine or extra stock and simmer for 5 mins or until liquid reduces slightly. Stir in the capers and reduce heat to low. Add the butter, in batches, and whisk to combine. Remove from heat. Stir in the parsley and season.

    5. Step 5

      In a bowl, whisk 1 tbs lemon juice and remaining oil. Add rocket and shaved parmesan and toss to combine.

    6. Step 6

      Divide the chicken and salad among serving plates. Drizzle with piccata sauce.