Piccata is a method of preparing food, not The dish as such : meat is sliced, coated, sautéed and served in a sauce. The dish originated in Italy using veal (veal piccata). In Italy, veal piccata is considered as a “secondo” (second course) and would be served after the pasta course. Method:the meet is flattened and turned in flour, than turned in a mix of egg and cheese, normally Parmesan. It’s than fried in a frying pan on quite low temperature to avoid the cheese to burn.
Chicken Piccata is the most popular variation in the United States. A chicken breast is butterflied or sliced along its width. It is flattened with a meat pounder between two pieces of wax paper then seasoned and dredged in flour. Next it is browned in butter or olive oil, using the pan drippings to make the sauce. Lemon juice and white wine or stock are added along with capers and tehn reduced. After the sauce is reduced, butter is stirred in to finish the sauce then garnished with chopped parsley.
It is typically served with a pasta.
I have created a lighted gluten free version that will leave you feeling like you can have a scoop of Gelato!
Place the chicken breasts in between parchment paper and pound them with the smooth side of a meat pounder until they are about a half inch thick.
Whisk together the gluten free flour, Herbamare, and white pepper in a medium-sized mixing bowl. Rinse the chicken breasts under cool running water and shake excess water off. Dredge the chicken in the flour mixture, making sure the flour covers all sides well.
Heat the olive oil in a deep 12-inch skillet or 3.5 quart braising pan over medium heat. Then add the dredged chicken breasts and cook for a few minutes on each side, or until lightly golden.
Add the chicken stock, lemon juice, and capers; cover the pan with a tight-fitting lid and simmer over low to medium-low heat for about 20 minutes (the chicken can be simmered for longer to tenderize it even more at this point). Then uncover the pan and simmer for about 10 minutes more to reduce and thicken the sauce.
Turn off heat and add the parsley. Taste and add more Herbamare and white pepper if necessary.
