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, lit.'veal piccata with lemon'),[3] whereas in Italian-American cuisine, chicken is more commonly used. A similar dish, pesce spada con capperi e limone, is made with swordfish.[4]
Etymology
Piccata, the past passive participle of piccare, 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 (lit.'second') and would be served after the pasta (or other starch) course.
