Piccata Rosso Verde

Serves 1
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Directions

  1. 1Peel lemon zest into strips.
  2. 2Add spinach, lemon zest, garlic, and habanero to a blender.
  3. 3Add black pepper and lemon juice to the blender.
  4. 4Add a good glug of olive oil.
  5. 5Blend everything until it forms a green pesto-like mixture.
  6. 6Flatten chicken cutlets using your hand.
  7. 7Season chicken with salt.
  8. 8Season chicken with black pepper.
  9. 9Dredge chicken cutlets in flour.
  10. 10Heat olive oil in a pan.
  11. 11Sear the floured chicken cutlets until golden brown.
  12. 12Remove chicken from the pan and set aside.
  13. 13Add butter to the same pan.
  14. 14Add tomato paste to the pan.
  15. 15Stir the tomato paste into the butter.
  16. 16Add the green pesto mixture to the pan.
  17. 17Stir the pesto and tomato paste together.
  18. 18Add lemon juice to the pan.
  19. 19Add capers to the pan.
  20. 20Add water to the pan.
  21. 21Stir the sauce.
  22. 22Add red pepper flakes to the sauce.
  23. 23Add cream to the sauce.
  24. 24Return the seared chicken to the pan with the sauce.
  25. 25Cover the pan and let the chicken simmer in the sauce.
  26. 26Transfer the chicken and sauce to a baking dish.
  27. 27Serve the chicken piccata rosso verde over rice.
  28. 28Garnish with capers and microgreens.

Ingredients

  • lemon zest
  • garlic
  • spinach
  • lemon juice
  • habanero
  • olive oil
  • chicken
  • salt
  • pepper
  • flour
  • tomato paste
  • butter
  • capers
  • water
  • red pepper flakes
  • cream
  • rice
  • microgreens

Equipment

peelerblendercutting boardpanlidbaking dishspatulaforkknife

Tips

  • Don't be afraid to experiment with flavors and throw things in a pan to see what happens.
  • Worst case, you waste some garlic. Best case, you invent something new and delicious.

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