Chicken piccata is a classic for a reason. Here the traditional components become a salad you'll want to make over and over again.
in reserved skillet over medium-high. Working in 2 batches, cook chicken until golden underneath, about 3 minutes. Turn over and cook on other side until cooked through, 1–2 minutes. Transfer to a cutting board.1 lemon, thinly sliced, seeds removed; season with salt. Cook, stirring often, until slightly softened, about 3 minutes. Add 3 Tbsp.
water and cook, scraping up any browned bits stuck to bottom of pan, until combined, 1–2 minutes. Remove from heat.¼ cup parsley leaves with tender stemsand add pan sauce; toss to coat and separate radicchio.Cut each cutlet into 3 or 4 pieces; add to salad and toss to combine. Transfer to a platter. Top with panko and remaining parsley; season with pepper.
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