Piccata

Chicken piccata

Piccata is an Italian word. It is sometimes wrongly spelled "picatta" or "pichotta." The word "piccato", to which it may be related, may be a translation of the French piqué, past participle of piquer ("to prick, lard"), though it doesn't seem to fit the culinary use of the Italian term which means "to be pounded flat".

In Italian it is used only in reference to a way of preparing food. When used in reference to a way of preparing food, particularly meat or fish, it means "sliced, sautéed, and served in a sauce containing lemon, butter, and spices, usually parsley." The best known dish of this sort (in the United States) is chicken piccata, using chicken, but the term originated and is most commonly used, in Italy, with veal (veal piccata). Vegetarians and Vegans have adapted the recipe to be used with seitan (seitan piccata).

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. 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. Lemon juice or 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. In the United States it is usually served with a starch, such as pasta, polenta, or rice though in Italy this is almost never done as veal piccata is a "secondo" (entree) and would be served after the pasta (or other starch) course. It might instead be accompanied by a "contorno" or side-dish.

See also

• Rollatini
• Scaloppine