Chicken Piccata on Warm Brioche Buns

Finely chop the parsley leaves and stems. Roughly chop the capers. Peel and halve the shallot; mince ½ and thinly slice the other ½. Roughly chop the roasted garlic. Zest and halve the lemon; juice ½ and quarter the other ½. In a small bowl, pickle the shallot by combining the sliced shallot and ½ the rice vinegar.

Place the flour on a plate. Pat the chicken thighs dry with paper towel; season with ⅔ of the spice blend, ⅔ of the lemon zest and S&P. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a medium pan (non-stick, if possible), heat a thin layer of olive oil on medium-high. Add the coated chicken*; cook, 5 to 7 min., on the first side, until golden brown. Flip the chicken; add 1 tbsp butter (double for 4 portions); cook, 3 to 5 min., until cooked through. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.

While the chicken cooks, in a medium bowl, combine the mayonnaise, capers, roasted garlic, remaining lemon zest and ½ the parsley; season with S&P to taste. Stir until combined. Heat the reserved pan on medium-high. Add the buns, cut-sides down, and toast, 1 to 2 min., until golden brown.

In a large bowl, combine the remaining rice vinegar, remaining spice blend and as much lemon juice and minced shallot as you’d like; add 3 tbsp olive oil (double for 4 portions) and season with S&P to taste, stirring well to combine. To the same bowl, add the baby greens and remaining parsley; toss well.

Spread the cut sides of the toasted buns with the aioli. Divide the bun bottoms between your plates. Top with the chicken, a squeeze of lemon juice if desired, a spoonful of salad, as much pickled shallot as you’d like and the bun tops. Serve the salad, remaining lemon wedges and any remaining pickled shallot on the side. Bon appétit!