Glossary - print - Piccata or Picatta

Piccata or Picatta - Glossary Term

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Piccata or Picatta
Veal Piccata
Piccata or Picatta
Picatta Sauce
An Italian dish that consists of thinly pounded meat, which has been floured, seasoned and then briefly sautéed. The meat is served with a sauce, referred to as a Piccata sauce that has been made from the pan drippings, lemon juice, wine, and chopped parsley. As a food dish, Piccata is generally made with veal but other meats can be used as well, such as chicken, fish or seafood, which are then referred to as Chicken Piccata, Fish Piccata or Seafood Piccata. Depending on the recipe and the meats selected, the ingredients added to the pan drippings may vary accordingly when making the sauce.