![]() ![]() If your breast is especially large then you may want to slice it into three scallops. Slice chicken breast horizontally, so that you wind up with two fillets per breast of roughly equal thickness. A few sprigs of parsley, finely choppedīegin by removing the small tenderloin from each chicken breast, that small muscle on the undersid of the breast.The juice of one lemon, freshly squeezed.Butter or olive oil, or a mixture of both.Done right, a piccata di pollo is moist and flavorful, even if you’re working with a less than exemplary supermarket bird. And for good reason-it’s one of the tastiest ways to prepare chicken breast. But, of course, it’s enormously popular here in America. Piccata di pollo, or Chicken Piccata, isn’t a particularly common dish in Italy, where scaloppine are typically made with veal. The piccata is a special sub-category of scaloppine dishes where the sauce includes not only the usual white wine, but also a squeeze of fresh lemon juice, capers and parsley, lending it particular color and zest. It’s no wonder they are a favorite among home cooks and restaurants alike. Lightening fast but also super-tasty, with a touch of elegance, scalloppine are equally suited for quick weekday meals or special occasions. Thin slices of meat are lightly floured then quickly sautéed in a skillet, which is deglazed with wine to form a quick and tasty sauce. Scaloppine dishes are some of the most quintessential everyday secondi piattiin the Italian repertoire. ![]()
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