An Italian cooking method where meat (traditionally veal, but often chicken) is sliced, coated in flour, sautéed, and served in a sauce of lemon, butter, and capers. The dish is characterized by its bright, tangy flavor.
From Italian 'piccare,' meaning 'to prick' or 'to sting,' referring to the sharp, tangy flavor of the lemon and caper sauce. This cooking style developed in Northern Italy as a way to brighten heavy winter dishes, later becoming popular in Italian-American cuisine.
The 'prick' in piccata refers to the sharp burst of flavor from capers and lemon that 'stings' your palate in the best way! While veal piccata is traditional, chicken piccata became more popular in America due to the higher cost and limited availability of quality veal, but the cooking technique remains identical.
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