Piccata

piccata

Italian cuisine is known all around the world for its rich flavor profiles and the use of fresh ingredients. From the classic Margherita pizza to the hearty lasagna, there is something to satisfy everyone’s taste buds. Italian Piccata is one of the most delightful and flavorsome dishes of the Italian culinary repertoire. Originating from Northern Italy during the Renaissance period, Piccata’s roots are firmly in the “cucina povera” or the peasant cooking style. Initially made only with veal, it is now prepared with chicken, fish, or even tofu for the vegetarian palette.

Piccata pronounced PEEK-KA-TA is a cooking technique and a sauce. The term Piccata comes from the Italian word Piccato, which means “larded.” The traditional method of making Piccata involved larding veal with pieces of pancetta or prosciutto. Nowadays, the dish is lighter and more accessible to prepare. Piccata can be made with a variety of meats, vegetables, and in some cases, seafood.

The star of the dish, however, remains the luscious Piccata sauce. The sauce is tangy, buttery, and has an innate umami flavor, making every bite an explosion of deliciousness. The base of the sauce is made of lemon, butter, stock or broth, and capers. Every region in Italy puts its own spin on the Piccata sauce to cater to their local palette, from adding garlic and white wine in Southern Italy to white wine and a touch of cream in the North.

Preparing Italian Piccata is an easy and straightforward process, perfect for a weeknight dinner that looks and tastes like a gourmet meal. The first step is to prepare the meat or vegetables, usually by pounding it thin to achieve an even cooking surface. After that, it is dredged (lightly coated) in flour to give it a thin crust that crisps up when cooked. The meat is then quickly pan-fried, and the residual bits and pieces of flour that stick to the pan, called fond, are utilized to make the Piccata sauce.

The sauce is an amalgamation of all the leftover bits, capers, lemon juice, and the custardy goodness of butter. The butter in the sauce gives it a velvety, creamy texture and smooths out the sourness of the lemon juice, making it the ultimate comfort food. Once the sauce has cooked for a few minutes, it is poured over the meat or vegetables, completing a dinner that is both nutritious and full of flavor.

Piccata is an excellent addition to any table, be it a romantic date or dinner with friends and family. It is a testament to the versatility and adaptability of Italian cuisine. The tangy, sharp flavors of the lemon and capers paired with the creamy, buttery taste is a match made in culinary heaven. It transports us to the hills of Tuscany or the boulevards of Rome, and is a true culinary delight for your taste buds.

Ingredients:

  • 4 chicken breasts, pounded thin
  • Salt and pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup capers, drained and rinsed
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Season both sides of the chicken breasts with salt and pepper.
  2. Dredge the chicken in the flour, shaking off any excess.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the chicken and cook until golden brown, about 2-3 minutes per side.
  5. Remove the chicken from the skillet and set aside.
  6. In the same skillet, melt the butter over medium heat.
  7. Add the minced garlic and cook until fragrant, about 1 minute.
  8. Pour in the chicken broth and stir to scrape up any browned bits from the bottom of the skillet.
  9. Bring the broth to a simmer and cook until it begins to reduce, about 5 minutes.
  10. Stir in the capers and lemon juice.
  11. Return the chicken to the skillet and coat each piece with the sauce.
  12. Cook for an additional 2-3 minutes, or until the chicken is fully cooked.
  13. Garnish with fresh parsley and serve hot.