In Italy, veal piccata is a secondo and would be served after the pasta (or other starch) course. In the United States, it is usually served with a vegetable or starch, such as pasta, polenta, or rice. After reduction, butter is stirred in to finish the sauce. Shallots or garlic can be added with capers, chopped parsley, and slices of lemon. Lemon juice and white wine or chicken stock are added and reduced. It is seasoned and dredged in flour before being browned in butter or olive oil. It is flattened to an even thickness with a tenderizer between two pieces of wax paper or plastic wrap. Preparation Ī chicken breast is butterflied or sliced along its width. Piccata is also prepared using veal ( piccata di vitello al limone) or frittura piccata, particularly in the Milanese region swordfish ( pesce spada con capperi e limone). The recipe has a meatless adaptation using seitan (seitan piccata). Traditionally, the American Italians use veal (veal piccata) however, the best-known dish in the US uses chicken (chicken piccata). The Italian culinary term means "pounded flat." When used in reference to a way of preparing food, particularly meat or fish, it means "sliced, sautéed, and served in a sauce containing lemon, butter, and spices." Piccata is an Italian word, the feminine form of the adjective piccato, which originally might have meant "pounded until flat" (whereas in today's Italian the verb "piccare" means “to be hot, spicy”). Piccata describes meat, usually veal or chicken, that is sliced, dredged in flour, browned, and then served in a sauce containing lemon juice, butter, and capers. For the piccata sauce, Giada mixes a cup of low-sodium chicken stock with the juice of a whole lemon and rinsed-off capers.
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