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