Piccata

Piccata is a method of preparing food, specifically meat, that originates from Italy. The word "piccata" is Italian and means "larded". It is derived from the verb "piccare" which means "to prick" or "to pierce". The dish is traditionally made with veal or chicken, but can also be made with other meats such as pork or fish.

Etymology

The term "piccata" originates from the Italian word "piccare", which means "to prick" or "to pierce". This refers to the method of preparation where the meat is sliced, coated, sautéed and served in a sauce. The dish is named after this method of preparation.

Preparation

The meat (usually veal or chicken) is sliced, coated in flour, sautéed and then served in a sauce. The sauce is made from the juice of a lemon, butter and capers. The meat is typically thin so that it can be easily pierced with a fork. The dish is usually served with a side of pasta or vegetables.

Variations

While veal and chicken are the most common meats used in piccata, other meats such as pork or fish can also be used. The sauce can also be varied by adding different ingredients such as garlic, wine, or cream.

Related Terms

• Scaloppine: A similar Italian dish where the meat is also sliced and sautéed, but is usually served with a tomato-based sauce.
• Marsala: A type of wine often used in Italian cooking, including in variations of piccata.
• Cacciatore: Another Italian dish where the meat is sautéed and served in a sauce, but the sauce is made with tomatoes, onions, and herbs.

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