"The first time I made chicken piccata at home, I couldn't believe how simple it was to make (despite the fancy name that always intimidated me). It's just chicken cutlets pan-fried and then bathed in a bright lemon-butter sauce with briny capers. Alex took one bite and immediately asked why we had waited this long to try it! Here I've played with my version of the recipe to make it taste fresh and light, nothing like restaurant versions which can sometimes taste heavy."
"This chicken piccata recipe brings those classic Italian American flavors in just 20 minutes, making it great for weeknight dinners or entertaining!"
"Chicken piccata is a dish where chicken cutlets are pounded, dredged in flour, pan fried and served with a lemon butter sauce. You might think the dish is Italian in origin, but it's actually Italian American: it was created by Italian immigrants to America in the 1930's with veal, which was a cheap"
Chicken piccata features thin chicken cutlets pounded, dredged in flour, and pan-fried, then finished in a bright lemon-butter sauce with briny capers. The combination of tart lemon juice, rich butter, and punchy capers produces bold, savory-tart flavor. The recipe is intentionally lighter than many restaurant versions by using less butter and no cream while still delivering classic Italian American flavors. Cook time is about 20 minutes, making the dish suitable for busy weeknights or for entertaining. The technique is straightforward and reliable, offering impressive results with simple pantry ingredients. The dish traces to Italian immigrants adapting veal recipes in the 1930s.
Read at A Couple Cooks
Unable to calculate read time
Collection
[
|
...
]