Crispy Chicken Piccata with Frisee and Fines Herbes Recipe | Tyler Florence

Ingredients

• 4 boneless chicken thighs
• 1 cup all-purpose flour
• 2 tablespoons kosher salt
• 1 tablespoon cracked black pepper
• 6 large eggs, whisked smooth
• 2 cups panko breadcrumbs
• 1/2 cup canola oil
• 4 cloves garlic
• 1 medium shallot
• 1 cup white wine
• 1 cup chicken stock
• 1/4 cup extra-virgin olive oil
• 4 tablespoons unsalted butter
• 2 tablespoons capers
• 1 tablespoon chopped fresh parsley
• 3 lemons
• 6 ounces olive oil
• 2 ounces lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1 head frisee
• 12 chives, cut into 2-inch sticks
• Leaves from 6 stems chervil, roughly chopped
• Leaves from 4 stems tarragon, roughly chopped
• Leaves from 3 stems parsley, roughly chopped
• 2 ounces Parmesan, grated