Citizens, few things awaken a mighty hunger within TFD as much as this simple, classic Italian recipe!
Piccata is an Italian word, the feminine form of the word piccato, meaning “larded”. It is also spelled picatta or pichotta.
It is a translation of the French piqué (sharp, as in “piquant”), participle of piquer. When used in reference to a way of preparing food, particularly meat or fish, it means “sliced, sautéed, and served in a sauce containing lemon, butter and spices”.
Several authorities believe the name veal piccata, like chicken Parmesan and pasta primavera, was coined by Italian Americans in the United States in the 1930s. The recipe may actually date back to the Italian Renaissance as a meal for nobility, but no one is 100% sure on this point.
Traditionally, the Italians use veal (veal piccata), however the best known dish of this sort in the U.S. Is based on chicken breast (chicken piccata).
In the United States, it is usually served with a starch, such as pasta, polenta, or rice. In Italy, veal piccata is a secondo and would be served after the pasta (or other starch) course.
My version of this classic recipe uses Marsala wine, instead of the more classic white wine. I also use a touch of garlic and a bit of demiglace to add further color and richness to the sauce.
A delicious and simple dinner treat, Citizens!
Battle on – The GeneralissimoPrint
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