Chicken Piccata

    • Chicken breasts are usually sliced thin and tenderized for this dish
    • Variation on the more classic veal piccata
    • Served with polenta or pasta
  • Chicken piccata is commonly thought of as a dish of Italian origin, but actually originated in the United States. Chicken breasts are pounded flat, floured, sautéed in butter, lemon, and possibly broth and/or white wine, and served with capers on top. The same technique can be used to prepare veal.
  • History

    Piccata is not originally from Italy. Much like chicken parmesan and pasta primavera, it was created in the United States, probably in the 1930s. The term piccata is a Milanese way to describe a meat that is flattened and pan-fried. The lemon and capers used in piccata, however, are common to Sicilian cooking.

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