Anybody with little cooking skills can prepare this dish with professional results.
The original piccata is a thin slice of meat quickly sautéed and sprinkled with fresh lemon juice.
The word “piccata” means to prick, because the tangy taste of lemon used in the piccata, gives the tongue that characteristic pungent taste.
- 8 to 10 thin slices of chicken (or pork or turkey or veal) cut scaloppini style (about 1 ½ lb)
- 5 tablespoons of flour for dredging meat
- 3 tablespoons of olive oil
- 4 oz. butter (divided)
- 2 shallots or 2 garlic cloves or a small onion minced
- ½ cup white wine (it can be replaced with water or broth)
- zest and juice of 1 large lemon
- ½ cup of capers rinsed
- salt and pepper
- Fresh lemon slices for garnish
- Chopped parsley for garnish
Place the meat between two sheets of plastic wrap and beat it with a mallet to flatten all slices to the same thickness.
Sprinkle with salt and pepper to taste and dredge each slice in flour.
In a heavy large skillet over a medium flame, heat 3 tablespoons of oil and 2 ounces of butter; in 2 batches sauté the meat for 3 minutes on both sides.
Transfer the meat into a dish, cover with aluminum foil and keep warm.
Add the shallots to skillet and sauté for 1 minute; add wine, lemon juice, capers and scrape pan to deglaze, whisk in remaining butter and return the meat to the pan.
Gently turn the piccata and add salt and pepper to taste.
Simmer for a total of 7 minutes: uncovered until the liquid is slightly reduced, then covered at very low heat.
Should it became too dry add some water, a little at a time.
Arrange on a serving dish; sprinkle with lemon zest, top with its sauce and garnish with sliced lemon and chopped parsley.