Chicken Piccata

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.

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! 



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