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This classic dish (true origins somewhat unknown) was originally made using veal, I make this dish with veal or chicken for my famiglia; they are both equally simple and delicious. In Italian, "piccata" loosely means savory and piquant in flavor.
This classic dish (true origins somewhat unknown) was originally made using veal, I make this dish with veal or chicken for my famiglia; they are both equally simple and delicious. In Italian, "piccata" loosely means savory and piquant in flavor.—cucina di mammina
Makes: 4 servings
large skinless, boneless organic chicken breasts (or 4 organic humanely sourced veal cutlets, if preferred)
salt and pepper to taste
tablespoons or so of olive oil
3 to 4
tablespoons unsalted organic butter
cup or so of brined capers, drained
cup organic unsalted chicken stock (preferably homemade)
cup good quality white wine
cup freshly squeezed lemon juice
resh-cut lemon wedges
fresh italian flat leaf parsley (if desired) chopped
- Rinse and trim the chicken breasts of any excess skin or fat. Carefully slice each breast section in half so you end with four pieces of chicken.
- Place the chicken breasts on a piece of wax paper and cover with another piece and gently using a meat mallet, pound the meat to achieve the desired thinness of a cutlet (about 1/4 inch or so.)
- Remove the cover paper and season both sides of the pieces with salt and pepper to taste. Dredge the chicken pieces in flour and shake off any excess.
- In a large deep skillet, add a tablespoon of olive oil and a tablespoon or so of the unsalted butter.
- Bring this to medium-high heat until the butter melts and starts to sizzle. Place the chicken pieces in two at a time at most and sauté until golden brown (about 3 to 4 minutes per side.)
- Bring back to medium-high heat so it starts to slowly simmer and cook; stir this mixture for about two to three minutes, then add in the lemon juice and continue cooking until it starts to reduce.
- Once reduced, slowly add in about 2-3 tbsps. of butter and stir together until melted. Add in the capers and continue to cook; reduce heat if necessary so as not to reduce too much (if needed add a bit more stock to loosen.)
- The finished sauce should be slightly thickened at this point.
- Remove from the heat and taste for seasonings, add salt and pepper to taste and pour the finished sauce and capers over the cooked chicken, add chopped parsley if desired and serve immediately with the fresh-cut lemon wedges to taste.
- Suggested Sides: creamy polenta with parmigiano, quinoa (cooked in chicken stock and seasoned as you wish), saffron risotto or capellini pasta with garlic & olive oil or butter served with plenty of sauteed greens of your choice.