For Chicken Picatta with tender chicken and a rich, flavorful lemon sauce, we start by salting the cutlets briefly to boost their ability to retain moisture and then lightly coated them in flour, which helped with browning. We sear the cutlets quickly on both sides and set them aside while making the sauce, which includes both lemon juice and lemon slices for complexity and textural appeal. The cutlets are returned to the pan to cook through and wash any excess starch into the sauce, eliminating a gummy coating. A hearty amount of briny capers and a few tablespoons of butter finish the dish. We salt grapefruit and oranges for our Citrus Salad to counter their bitter notes and remove excess juice, some of which we use in the dressing for the salad greens. Salted nuts add richness that contrast nicely with the fruit and assertive arugula and golden raisins add texture and sweetness.
Printable Shopping Lists: Chicken Picatta and Citrus Salad