Interestingly, piccata is a way of prepping the meat, not the name of the dish itself. Piccata meaning that the meat is sliced, dredged, sautéd and served with a sauce. It all began in Italy, with veal piccata being a ‘secondo’ or second course, served after the pasta course. Thin chicken breasts coated with flour and cheese, sitting in a light lemony sauce over some more buttery, lemony pasta; the freshness and kick of acidity of this dish is sure to put you in a better mood.
Ingredients:
Chicken breast, 2
Garlic, 2 cloves
Lemon, 2
Capers, 1 tbsp
Fresh parsley, 1/2 cup
Flour, 1 cup
Chicken broth/white wine, 2 cups
Olive oil, 1 tsp
Salt
Pepper
For more recipes and daily updates, follow us on Instagram: