May
30
Chicken piccata is a dish made of chicken breast scaloppine (cutlets), capers, lemon, and white wine. The term piccata is also used for an Italian dish traditionally made with veal.
A chicken breast used to prepare chicken piccata is usually butterflied, or sliced along its width, and then flattened either with a tenderizer or between two pieces of wax paper (preferred). It is then seasoned and dredged in flour before being browned on both sides in butter or olive oil. The sauce is made using the pan drippings. White wine is added to the pan and reduced. Shallots or garlic can be added with the capers and slices of lemon. When reduced, butter is stirred in to finish the sauce. It is usually served with polenta, but sometimes with pasta.
See also
- Scaloppine
- Rollatini
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