Piccata

Piccata (sometimes spelled picatta outside Italy), describes meat, usually veal, chicken or swordfish, that is sliced, dredged in flour, browned, and then served in a sauce containing lemon juice, butter, and capers.

Chicken piccata

Etymology

Piccata is an Italian word, the feminine form of the adjective piccato, which means "pounded flat". [1] When used in reference to a specific finished culinary preparation, particularly meat or fish, piccata indicates "sliced, sautéed, and served in a sauce containing lemon, butter, and capers."

Traditionally, American Italians use veal (veal piccata); however, the best-known dish in the U.S. uses chicken (chicken piccata). The recipe has a meatless adaptation using seitan (seitan piccata). In Italy, piccata is also prepared using veal (piccata di vitello al limone) or frittura piccata,[2] particularly in the Milanese region [3] swordfish (pesce spada con capperi e limone).[4][5]

Preparation

A chicken breast is butterflied or sliced along its width. It is flattened to an even thickness with a tenderizer between two pieces of wax paper or plastic wrap. 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. Shallots or garlic can be added with capers, chopped parsley, and slices of lemon. After reduction, butter is stirred in to finish the sauce.[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 and would be served after the pasta (or other starch) course.

  • Chicken piccata
    Chicken piccata
  • Veal piccata
    Veal piccata
  • Swordfish in piccata sauce
    Swordfish in piccata sauce
  • Seitan piccata
    Seitan piccata

See also

References
  1. Galarza, G. Daniela (May 12, 2022). "Chicken piccata is saucy, speedy and works with a mushroom swap".
  2. Del Conte, Anna (2013). Gastronomy of Italy: Revised Edition. ISBN 978-1862056589.
  3. Zibart, Eve (2010). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. ISBN 978-0897323727.
  4. "Ricetta Piccata di vitello al limone - RicetteMania". www.RicetteMania.it. Retrieved 16 January 2018.
  5. "Pesce spada con capperi e limone". Academia Barilla - l’arte della gastronomia italiana. Retrieved 16 January 2018.
  6. "Quick And Simple Chicken Piccata". Perdue.com. Retrieved 31 October 2017.
  • Media related to Piccata at Wikimedia Commons
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