"Piccata di Pollo" .. This is one of my all-time favorite Italian Chicken dishes.
Originally a Veal dish, "piccata" or "to prick" is the term Italians use to explain the sharp bite of the lemon flavor this dish has. My recipe goes a stepfurther incorporating "Caper" for that added briny flavor so appetizing in many dishes.
I begin by pounding my boneless, skinless chicken breasts to 1/2-in thickness. It's a good way to vent on a rainy day! Next dredge the chicken in AP flour lightly tapping all the extra flour from the meat. Here's a great tip. Only flour enough chicken that will fit into your saute pan. If you flour an entire batch, it will get gummy and that's not good eating!
Heat a pat of butter along with some Olive Oil and brown each side. Keep them warm in the oven and finish the batches. The "Piccata" sauce consists of Garlic, White Wine, Capers, Lemon Juice and Zest along with Parsley and Parmigiano Reggiano to finish.
Give this recipe idea a try and look for it and more in my upcoming cookbook "Mia Piccola Cucina"!
"Mangia Mangia"
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