Piccata, though, is an Italian word meaning larded. It seems to be a translation of the French word pique (sharp, as in piquant). When used in a reference to a way of preparing food (particularly meat or fish) it means sliced and sauteed in a sauce containing lemon, butter, and spices.
Chicken piccatas’ Italian roots
Chicken piccata is best known in Milan, Italy.
Sometimes it’s called piccata milanese or chicken milanese.
This is the typical Milanese style – serve the meat with a tomato sauce and pasta.
Scaloppine means a thinly sliced cut of meat.
Then the veal is coated in wheat flour, sautéed, then heated and served a caper and lemon sauce.
Although, sometimes, you’ll find it served with a tomato or wine sauce.
Your midweek meal saviour or easy weekend dish
Italian simplicity is at the core of this chicken piccata recipe.
PREP TIME: 10 mins COOKING TIME: 20 mins DIFFICULTY: easy IDEAL FOR: midweek meal, crowd-please, family BUDGET: £
WINE PAIRING TIP: Suzie (Michael Sutton’s Cellar) has given me two lovely, pretty inexpensive white wines to go with this simple, tasty dish.
First up, an easy going Sauvignon blend from the South-West of France called Tariquet Classic (£8.00).
Or if you want a bit more acidity to take on those capers, try this Gavi (£13.50) – pictured with the dish.
I love chicken, it’s so versatile.
You can whole roast, fry, (deep-fry!), stir-fry, marinade, barbecue, put it into a pie, curry, quiche…
The list goes on…
But whatever dish you’re making, always go for an organic (and/or) free-range chicken.
And know where it’s come from.
The Italians always use the best, seasonal produce, that’s the key to their food… in season, local.
And, yes, I understand it can be more expensive.
But I’d argue that not only are you getting a much better quality, flavoursome, healthier chicken.
You’re also supporting a hard-working farmer who cares about his animals.
And made a decision to ensure good animal welfare.
So, surely, that’s worth a little more from our wallets?
But actually, this little dish is all about value due to the piccata method used.
Piccata is an Italian culinary term meaning ‘to pound flat’.
You gently flatten meat to make thin slices (traditionally veal).
Which are then coated in flour, sautéed, and served in a lemon and butter sauce
In Italy, veal piccata is considered as a secondi (second course), served after the primi course.
Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network
FAQ
What is chicken piccata called in Italy?
What does piccata mean in Italy?
What does piccata mean in Latin?
What is difference between chicken piccata and chicken scallopini?
What does piccata mean in Italian?
Piccata, though, is an Italian word meaning larded. It seems to be a translation of the French word pique (sharp, as in piquant). When used in a reference to a way of preparing food (particularly meat or fish) it means sliced and sauteed in a sauce containing lemon, butter, and spices.
Where did piccata come from?
The origin of the dish remained vague. One food historian even said that it was not a dish easily found in restaurants in Italy and seldom in people’s homes. Piccata, though, is an Italian word meaning larded. It seems to be a translation of the French word pique (sharp, as in piquant).
What is piccata sauce?
Mastering piccata sauce is a culinary triumph, a testament to patience, skill, and a deep understanding of flavors. Piccata sauce, a culinary masterpiece, is an exquisite blend of flavors that tantalizes taste buds and elevates any dish. Its origins lie in the vibrant streets of Italy, where it has graced countless tables for centuries.
What is veal piccata?
In Italy, veal piccata is a secondo and would be served after the pasta (or other starch) course. In Japan, piccata is typically made from pork without lemon. It is first seasoned with salt and black pepper, then dredged in flour, and sautéed in beaten egg, often mixed with Parmesan or similar cheese.