Crispy Chicken Piccata Sandwich

This chicken piccata sandwich feature all the things you love about classic chicken piccata in sandwich form! Fluffy brioche buns with crispy chicken cutlets squeezed with fresh lemon, tangy capers, peppery argula, and a creamy lemon aioli.

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This chicken piccata sandwich feature all the things you love about classic chicken piccata in sandwich form! Fluffy brioche buns with crispy chicken cutlets squeezed with fresh lemon, tangy capers, peppery arugula, and a creamy lemon aioli.

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 679kcal

Ingredients

Lemon Aioli

1/4 cup mayonnaise
1 tablespoon freshly-squeezed lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon Dijon mustard
Salt and pepper to taste

Chicken Piccata Sandwich

2 medium boneless skinless chicken breasts (about 1 lb)
1 large egg
1/4 cup 2% or skim milk
1/2 cup all-purpose flour
Kosher salt and pepper to taste
1-1/2 cups panko breadcrumbs
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 brioche buns, split and toasted
1 cup lightly-packed arugula
4 lemon quarters
1/4 cup jarred capers, drained
1 tablespoon minced fresh parsley

Instructions

Lemon Aioli

In a small bowl, whisk all aioli ingredients until smooth and season with salt and pepper to taste. Refrigerate until ready to use.

Chicken Piccata Sandwich

Cut each chicken breast in half width-wise so you have 4 chicken cutlets. Gently pound chicken cutlets flat to about 1/2-inch thickness between two sheets of wax paper using a meat mallet or a rolling pin.
In a shallow bowl, whisk egg and milk together until smooth. Place flour in a separate shallow bowl and season with salt and pepper. Place panko in third shallow bowl and season with salt and pepper.
Dredge chicken cutlets in flour, shaking off excess. Dip chicken in egg, then roll in panko until fully coated. Place cutlets on a plate.
Place 1 tablespoon butter and 1 tablespoon olive oil in a large skillet and heat over medium-high heat. Add chicken in a single layer to pan (work in batches if needed) and sear 3-4 minutes on first side. Flip chicken, add remaining 1 tablespoon butter, and cook an additional 2-3 minutes until chicken registers 165F.
Spread the bottom brioche buns with a smear of lemon aioli and arrange arugula on top. Top with warm chicken cutlet and squeeze a lemon quarter over each cutlet. Top cutlets with capers, parsley, another drizzle of aioli, and top brioche bun. Serve immediately and enjoy!

Notes

Storing Instructions

Sandwich is best if served immediately after assembly.

Nutrition