Piccata is a dish that originated in Italy. It translates to meat that is sliced, coated in flour, browned and then served with a sauce consisting of lemon juice, capers and butter.
Traditionally, piccata is made with veal, but it has become popular in the United States to replace veal with chicken. It can also be made with pork.
It is usually served alongside vegetables, pasta, polenta or rice in the U.S., but in Italy, it is known as a “secondo,” which means it is served separately after consuming the side dish.
However you decide to serve the dish, it is a simple and quick recipe that will be sure to fill you up!
If you’re interested in making this dish for yourself, follow the recipe below.
- Combine the flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture
- Heat olive oil over medium high heat and cook chicken about 4-5 minutes per side or until just cooked through. Cook in batches if you cannot fit into the pan. Remove from the pan and place in a dish to keep warm.
- In the same pan, melt 1/4 cup butter and add flour to create a roux. Whisk until smooth. Cook 1-2 minutes.
- Gradually stir in chicken broth whisking after each addition until smooth.
- Add lemon juice, white wine and capers. Simmer for 3 minutes, whisking occasionally.
- Add chicken back to the pan and simmer for 2-3 minutes. Stir in parsley and serve over pasta.
- 4 chicken breasts pounded to about 1/2 inch thick or cut in half crosswise
- 1/2 cup flour
- 1 lemon zested
- 2 tablespoons olive oil, add more as needed
- salt and pepper to taste
- 1/4 cup butter
- 1 1/2 tablespoons flour
- 1 cup chicken broth
- 1/2 lemon juiced (about 1 1/2 tablespoons)
- 1/2 cup white wine or chicken stock
- 3 tablespoons capers drained
- 2 tablespoons fresh parsley chop