Set the chicken aside on a plate when they finish cooking.Ĥ. Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.ģ. Discard the flour when finished dredging.Ģ. Dredge the chicken in the flour and shake off any excess. Season the chicken with 1 1/2 teaspoons salt and pepper on both sides. However and whenever it came into being, chicken piccata is-as far as we’re concerned-a very welcome addition to any home cook’s repertoire.ġ. A lemon and butter pan sauce is a classic way of dressing pan-fried meat, and is common throughout Italy, but the (brilliant) addition of capers can’t be attributed to any one place or time. It’s likely an Italian-American invention, a derivative of a couple of different classic Italian cooking techniques, like scaloppine which means “thin slices of meat (such as veal) sautéed or coated with flour and fried”. BUT! Chicken piccata as we know it doesn’t actually seem to have origins in Italy. You think you know, but you have no idea.īut seriously, this is a really interesting question! If you grew up with parents that cooked often-like we did-or grew up eating out at Italian restaurants basically anywhere in America (hello, Olive Garden) you’re probably kind of familiar with “chicken piccata” as we mean it-a pan-fried chicken cutlet, topped with a lemon-butter piccata sauce.
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