Piccata
Template:Short description Script error: No such module "Unsubst".
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, Template:Literally),[3] whereas in American cuisine, chicken is more commonly used. A similar dish, pesce spada con capperi e limone, is made with swordfish.[4]
Etymology
Template:Wikt-lang, the past passive participle of Template:Wikt-lang, literally means 'larded', 'seasoned', or 'pounded flat'.[5]
Preparation
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 (Template:Literally) and would be served after the pasta (or other starch) course.
-
Chicken piccata
-
Swordfish in piccata sauce
-
Seitan piccata
See also
Template:Sister-inline Script error: No such module "Portal".
References
<templatestyles src="Reflist/styles.css" />
Script error: No such module "Check for unknown parameters".