Crispy Chicken Piccata, Mafalda & an Autumn Apple Salad with Maple-Dijon Vinaigrette

There’s a particular kind of fall evening when you want dinner to feel a little special—but not so special that you spend two hours in the kitchen.

The windows are open just enough to let in that first hint of crisp air. You’ve changed out of your daytime clothes, the kitchen is warm, and dinner is something you actually look forward to sitting down to.

This is that dinner.

Crispy chicken cutlets, golden and tender, tucked over ribbons of mafalda pasta tossed with lemon, butter and briny capers. Alongside it, a simple autumn salad of crisp greens, sweet apple and toasted seeds, dressed in a maple-Dijon vinaigrette that takes about two minutes to shake together.

It feels restaurant-worthy without requiring restaurant-level effort.

And perhaps best of all, the entire meal comes together in about 40 minutes.

The Formula

The beauty of this dinner is the balance.

Crispy + silky: The golden chicken against the soft, ruffled edges of mafalda pasta.

Rich + bright: Butter and Parmesan meet fresh lemon and capers.

Savory + sweet: The maple vinaigrette brings just enough sweetness to balance the bitter greens and crisp apple.

Comforting + fresh: It’s hearty enough for a Friday night but still feels light enough for the beginning of fall.

It’s the kind of meal that makes an ordinary weeknight feel like an occasion.

---

Crispy Chicken Piccata with Mafalda Pasta

Serves 4

Prep: 15 minutes

Cook: 25 minutes

Total: About 40 minutes

Ingredients

For the Chicken

• 4 thin chicken cutlets
• ½ cup gluten-free all-purpose flour
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, optional
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Piccata Sauce

• 2 tablespoons butter
• 2 cloves garlic, finely minced
• ¾ cup chicken broth
• ¼ cup fresh lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley
• 1 tablespoon butter, to finish
• Lemon slices, for serving

For the Pasta

• 12 ounces mafalda pasta
• 2 tablespoons butter
• ¼ cup finely grated Parmesan
• 2–3 tablespoons reserved pasta water
• Zest of ½ lemon
• Salt, to taste

---

Make the Chicken

Pat the chicken cutlets dry with paper towels. This little step matters—it helps the flour coating adhere and gives you a better golden crust.

Season the gluten-free flour with salt and, if you like, a little black pepper. Lightly dredge each chicken cutlet in the flour, shaking off any excess.

Heat the olive oil and butter in a large skillet over medium-high heat.

When the butter is foaming, add the chicken in a single layer. Cook for approximately 3–4 minutes per side, depending on thickness, until deeply golden and cooked through.

Transfer the chicken to a plate and loosely cover with foil.

Don’t clean the skillet. Those golden bits left behind are exactly what you want.

---

Make the Lemon-Caper Sauce

Reduce the heat to medium.

Add the butter and garlic to the same skillet and cook for about 30 seconds, just until fragrant.

Add the chicken broth, scraping up all those caramelized bits from the bottom of the pan.

Add the lemon juice and capers.

Let the sauce simmer for 3–5 minutes, until it reduces slightly.

Remove from the heat and swirl in the final tablespoon of butter.

Finish with fresh parsley and a few thin slices of lemon.

Taste before adding additional salt—the capers and broth will already bring quite a bit of seasoning.

---

The Mafalda

While the chicken is cooking, bring a large pot of salted water to a boil.

Cook the mafalda according to the package directions until just al dente.

Before draining, reserve about ½ cup of pasta water.

Return the pasta to the warm pot and toss with butter, Parmesan and lemon zest. Add pasta water a tablespoon at a time until the pasta becomes glossy and lightly coated.

The goal isn’t a heavy sauce. You want the noodles silky enough to catch the lemony piccata juices.

Spoon the pasta onto a serving platter or individual plates and place the crispy chicken over the top.

Drizzle with the lemon-caper sauce.

Finish with Parmesan, parsley and another squeeze of lemon.

---

The Autumn Salad

The chicken and pasta are rich and savory, so the salad should bring freshness and crunch.

Ingredients

• 5–6 cups mixed greens
• 1 crisp apple or pear, thinly sliced
• ¼ cup toasted pumpkin seeds or sunflower seeds
• 2 tablespoons thinly sliced shallot
• Optional: a small handful of fresh parsley

Maple-Dijon Vinaigrette

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard
• 1½ tablespoons fresh lemon juice or apple cider vinegar
• Pinch of salt
• Freshly ground pepper, optional

Add everything to a small jar, close the lid and shake vigorously until emulsified.

Toss the greens, apple or pear, shallot and toasted seeds with just enough dressing to lightly coat everything.

Don’t overdress it.

The salad should feel crisp and bright alongside the buttery pasta and chicken.

---

How I’d Serve It

Bring the mafalda to the table on a large white platter with the chicken arranged over the top. Spoon some of the lemon-caper sauce over the chicken just before serving and scatter fresh parsley and lemon slices around the edges.

Serve the salad in a shallow bowl rather than a deep salad bowl—it makes the colors and textures feel more intentional.

And don’t underestimate the power of a really good plate.

A simple white dinner plate, linen napkin and a low glass of water or wine are enough. The food should be the centerpiece.

This is relaxed entertaining at its best: beautiful without looking like you tried too hard.

---

The Latte & Luxe Shortcut

If you’re making this on a weeknight, there are a few ways to make dinner move faster without sacrificing the finished result.

Buy thin chicken cutlets. No pounding required.

Make the vinaigrette ahead. It keeps in the refrigerator for several days. Let it come to room temperature and shake again before serving.

Prep the salad ingredients while the pasta water heats. Once dinner is underway, everything comes together quickly.

Use one skillet. Cook the chicken, then make the sauce directly in the same pan. Less cleanup, more flavor.

And if you’re cooking for two, make the full amount of pasta and save the extra chicken and sauce for lunch the next day.

---

A Few Little Things That Make This Dinner Feel Special

You don’t need a dinner party to make dinner feel like an occasion.

Light a candle before you start cooking.

Put on a playlist.

Pour yourself something good.

Set the table before the food is ready instead of eating directly from the kitchen counter.

And when dinner is finished, leave the dishes for ten minutes.

Sit down.

That’s part of the recipe, too.

The Takeaway

This is the kind of fall dinner Latte & Luxe is all about: simple ingredients, thoughtful details and just enough effort to make an ordinary evening feel elevated.

Crispy chicken. Silky mafalda. Lemon and capers. A crisp autumn salad with maple-Dijon dressing.

Nothing complicated.

Nothing fussy.

Just a very good dinner—and a reason to linger at the table a little longer.

---

Autumn Apple & Pepita Salad with Maple-Dijon Vinaigrette

Serves 4
Prep time: 10 minutes

For the Salad

• 5–6 cups mixed greens — I like a combination of arugula, baby lettuce and radicchio
• 1 crisp apple or pear, very thinly sliced
• ¼ cup roasted pepitas (pumpkin seeds)
• 1 small shallot, very thinly sliced
• ¼ cup crumbled goat cheese or feta, optional
• Freshly cracked black pepper, optional

Maple-Dijon Vinaigrette

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard
• 1½ tablespoons fresh lemon juice
• ½ teaspoon kosher salt
• 1–2 teaspoons water, if needed to loosen

Make the Vinaigrette

Add the olive oil, maple syrup, Dijon, lemon juice and salt to a small jar.

Put the lid on and shake vigorously until the dressing is smooth and emulsified.

Taste it. You want bright and tangy first, with just enough maple sweetness at the end. If it feels too intense, add a teaspoon or two of water.

Assemble the Salad

Place the greens in a large shallow bowl.

Add the sliced apple or pear, shallot and pepitas.

Drizzle with just enough vinaigrette to lightly coat the greens and toss gently.

Finish with the crumbled goat cheese or feta and a little freshly cracked pepper, if using.

Don’t overdress this salad. The whole point is for it to stay crisp and fresh alongside the buttery chicken and pasta.

The Latte & Luxe Touch

For a prettier presentation, don’t toss everything together before serving. Arrange the apple slices over the greens, scatter the pepitas and cheese across the top, and drizzle the maple vinaigrette lightly over everything.

---

The kitchen essentials we love for this meal:

This article may contain affiliate links, which means I may earn a small commission if you choose to make a purchase—at absolutely no extra cost to you. I only share products and brands that I genuinely use, love, or trust to bring a little extra latte + luxe into your everyday life.