Chicken Piccata with Caper Butter, Roasted Beetroot & Pumpkin

Destination: Italy. Golden chicken piccata basted in caper butter, served with roasted beetroot, carrot and pumpkin, fresh basil and lemon.

Serves 4 · 40 mins + prep

Naturally, poultry has a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.

In your box

• 4 chicken schnitzels
• 1 ATLAS caper butter tub
• 2 carrots
• 2 beetroots
• 1 pumpkin piece
• 1 lemon
• 1 basil bunch

From your pantry

Cooking oil, salt

Method

1. Roast the vegetables. Read the recipe in full before you begin. Preheat the oven to 200°C. Peel the vegetables and roughly dice them into 2cm pieces. Toss together on a lined baking tray with a drizzle of oil and a pinch of salt. Roast for 30–35 minutes, or until cooked through and beginning to char on the edges.

2. Prepare the other ingredients. Meanwhile, pick and wash the basil leaves and cut the lemon into wedges.

3. Cook the chicken piccata. Heat a generous splash of cooking oil in a frying pan over medium heat – ideally the oil should come halfway up the chicken. Cook the chicken for 4–5 minutes on each side, or until golden brown and cooked through. Drain on absorbent paper.

4. Make the butter sauce. Once the chicken is cooked, drain away the excess oil and return the chicken to the pan over medium heat. Add the garlic and caper butter and melt for 1–2 minutes, or until golden and aromatic. Baste the chicken by spooning the melted butter over it.

To serve

Divide the roasted vegetables between serving plates. Serve each person a chicken piccata, season with a pinch of salt and finish with a squeeze of fresh lemon and a few basil leaves.

Chef's tips

• You'll want a lined baking tray, a frying pan and absorbent paper for this one.
• Step 1: wear gloves so the beetroot doesn't dye your hands purple.
• Step 3, another way to cook it: lightly spray the schnitzels with cooking oil and cook in a 200°C fan-forced oven for 20–25 minutes, turning halfway, or until lightly golden.
• Step 4: you can melt the butter separately if you prefer and serve it on the side.
• Top with grated parmesan, add extra capers to the butter, add olives to the roasted vegetables, serve with fresh rocket, or cook the chicken and vegetables in an air fryer.

Allergens: dairy, garlic, wheat, gluten.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This recipe card comes from our Italy Cuisine Box. Every week’s box brings a new destination with recipe cards like this one.