Ingredients
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 1/2 pounds chicken cutlets (about 8)
1 1/2 pounds chicken cutlets (about 8)
2 tablespoons Dijon mustard
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons butter, cold, cubed
2 heads radicchio (8 ounces each), quartered through core
Preparation
Place flour in a shallow bowl; season with salt and pepper. Dredge chicken in flour, shaking off excess.
In a large skillet, heat 1 tablespoon oil over medium-high. Add half the cutlets; cook until lightly browned and cooked through, 1 to 3 minutes per side (reduce heat if browning too quickly). Transfer chicken to a plate, and cover with aluminum foil to keep warm. Cook remaining cutlets, and add to plate; cover and set aside (reserve skillet).
In a large skillet, heat 1 tablespoon oil over medium-high. Add half the cutlets; cook until lightly browned and cooked through, 1 to 3 minutes per side (reduce heat if browning too quickly). Transfer chicken to a plate, and cover with aluminum foil to keep warm. Cook remaining cutlets, and add to plate; cover and set aside (reserve skillet).
Wipe out skillet with a paper towel. Add remaining tablespoon oil, and place over high heat. Add radicchio, cut side down, and sear, without turning, until lightly charred, 1 to 2 minutes. Turn and repeat on other side. Serve chicken and radicchio drizzled with sauce.
