All Recipes

Open Faced Chicken Piccata Sandwich

45 Mins
Butter Bread
Made With
Butter Bread



4 Slices Martin’s Old-Fashioned Real Butter Bread

2 Cloves Garlic

Extra-Virgin Olive Oil

Chicken Piccata:

4 Chicken Cutlets

1 Cup All-Purpose Flour

2 Tablespoons Extra-Virgin Olive Oil

4 Tablespoons Butter

1/3 Cup White Wine (substitute with white grape juice + 1 tbsp vinegar, for a non-alcohol based alternative)

1/4 Cup Lemon Juice, freshly squeezed

1/4 Cup Low-Sodium Chicken Broth

1/4 Cup Capers, with 1 tsp. of liquid

1/4 Cup Fresh Parsley, chopped


2 Cups Arugula

1 Granny Smith Apple, cut into matchsticks

1 Small Shallot, thinly sliced

Shaved Parmesan

Extra-Virgin Olive Oil

1/2 Lemon, juice

Serves: 4


Step 1

Heat oven to 350 degrees F. Place bread slices on a sheet pan and brush with olive oil on both sides. Sprinkle with salt. Bake in the oven for 7-8 minutes, turning bread over halfway, until golden and crisp. Gently rub toasted bread with garlic clove, set aside.

Step 2

Place chicken between 2 sheets of plastic wrap or parchment paper. Using a rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Combine 1 tablespoon butter and 2 tablespoons flour, set aside. Dredge chicken in the remaining flour to coat; shake off excess.

Step 3

Heat a heavy large skillet over medium-high heat, add 2 tablespoons olive oil and 2 tablespoons butter. Without crowding the pan, add chicken to skillet, work in batches if necessary. Cook chicken until golden brown and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Step 4

Add wine, lemon juice, and broth to the skillet, scraping all the brown bits left in the pan. Boil in skillet over medium-high heat. Add butter-flour mixture and whisk until well combined. Bring to a boil and continue whisking until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 1 tablespoon butter. Season sauce to taste with salt and pepper.

Step 5

In a bowl combine arugula, apples, and shallot. Drizzle with olive oil and lemon juice. Toss until well combined. Place arugula on toasted bread, top with chicken, shaved parmesan, parsley and sauce.