How Can I Make Chicken Piccata?
Chicken piccata is a modern take on the classic Italian dish veal piccata, most especially enjoyed in the Milanese region of Italy. Of course, chicken piccata is not exclusive to Italy. You can find excellent versions of either chicken or veal piccata in most fine Italian restaurants throughout the world. This is a delicious savory dish, quick to prepare, with accents of lemon, usually white wine, and occasionally capers. Piccata is a form of the Italian verb picchiare, which means to beat, flog, or pound. Actually, traditionally, the ease of cooking in making chicken piccata is that the chicken breasts (or turkey or veal) are pounded to extreme thinness before being dredged in flour and quickly sautéed in a pan. This minimizes cooking time significantly. When you don’t want to pound out chicken breasts, you can also make chicken piccata with regular sized breasts. Simply adjust your cooking time to reflect the need to cook a thicker piece of chicken.
