Piccata
Piccata is an Italian dish of thin pan-fried flour-dredged meat in a sauce of lemon juice, butter, parsley, and often capers. In Italian cuisine piccata is prepared using veal, whereas in American cuisine, chicken is more commonly used. A similar dish, pesce spada con capperi e limone, is made with swordfish.
Etymology
, the past passive participle of , literally means 'larded', 'seasoned', or 'pounded flat'.Preparation
The meat is cut thin and flattened to an even thickness with a tenderizer. It is seasoned and dredged in flour before being browned in butter or olive oil.The sauce is made using pan drippings; lemon juice and white wine or chicken stock are added and reduced. Chopped parsley and often capers are added, and sometimes also shallots or garlic. After reduction, butter is stirred in to finish the sauce. It is often garnished with slices of lemon.
In the United States, it is usually served with a vegetable or starch, such as pasta, polenta, or rice. In Italy, veal piccata is a secondo and would be served after the pasta course.