Piccata is an Italian dish of thin pan-fried flour-dredged meat in a sauce of lemon juice, butter, parsley, and often capers.[1][2] In Italian cuisine piccata is prepared using veal (piccata di vitello al limone, lit.'veal piccata with lemon'),[3] whereas in Italian-American cuisine, chicken is more commonly used. A similar dish, pesce spada con capperi e limone, is made with swordfish.[4]

Chicken piccata

Etymology

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Piccata, the past passive participle of piccare, literally means 'larded', 'seasoned', or 'pounded flat'.[5]

Preparation

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The meat is cut thin and flattened to an even thickness with a tenderizer. It is seasoned and dredged in flour before being browned in butter or olive oil.

The sauce is made using pan drippings; lemon juice and white wine or chicken stock are added and reduced. Chopped parsley and often capers are added; sometimes also shallots or garlic. After reduction, butter is stirred in to finish the sauce. It is often garnished with slices of lemon.[6]

In the United States, it is usually served with a vegetable or starch, such as pasta, polenta or rice. In Italy, veal piccata is a secondo (lit.'second') and would be served after the pasta (or other starch) course.

See also

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  Media related to Piccata at Wikimedia Commons

References

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  1. ^ "piccata". Treccani Encyclopedia (in Italian). Retrieved 2023-12-08.
  2. ^ "Ricetta Piccata di vitello al limone - RicetteMania". www.RicetteMania.it. Retrieved 16 January 2018.
  3. ^ Del Conte, Anna (2013). Gastronomy of Italy: Revised Edition. ISBN 978-1862056589.
  4. ^ "Pesce spada con capperi e limone". Academia Barilla - l’arte della gastronomia italiana. Retrieved 16 January 2018.
  5. ^ Galarza, G. Daniela (May 12, 2022). "Chicken piccata is saucy, speedy and works with a mushroom swap".
  6. ^ "Quick And Simple Chicken Piccata". Perdue.com. Retrieved 31 October 2017.