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Lemon & Capers Pan Fried Chicken with Cucumber & Avocado Salad

Here is this months mouth watering recipe from Silvia Colloca brand ambassador for Essteele! Be sure to look out for and try  these beautiful recipes developed exclusively for Essteele by Silvia.

Buona cucina!

We recommend using the Essteele Per Vita 24CM Fry Pan  for this recipe.

Serves 4


Ingredients:

  • 4x chicken bread fillets, pounded to ½ cm thick
  • 3 tablespoons of extra-virgin olive oil
  • 2 tablespoons of butter
  • plain flour (or rice flour for a GF version) for dredging
  • salt and pepper for seasoning
  • juice an zest of 2 lemons
  • 1 tablespoon baby capers in vinegar, rinsed
  • 1-2 cucumber cut into 1 cm cubes
  • 1 large has avocado cut into 1 cm cubes
  • 4 radishes, thinly sliced
  • 2 tablespoons of extra -virgin olive oil
  • juice of ½ lemon
  • salt and pepper for seasoning


Method:

Start by mixing avocado cucumber, 2 tablespoons of extra -virgin olive oil, juice of ½ lemon, radishes in bowl, season with salt and pepper and set aside.

Dredge the chicken in flour and shake off the excess.

Heat up the oil and 1 tablespoon of butter butter over medium heat, add the chicken, season with salt, pepper, add capers and sear on both sides for 1-2 minutes or until golden.

Pour in the lemon juice and the second tablespoon of butter and cook over medium-low heat for 1 minute or until the sauce is thick.

Serve the scaloppine drizzled with sauce and with the avocado and cucumber salad.