Wednesday, July 1, 2015

What is Piccata?


Piccata is a dish in which the meat (typically veal or chicken) that is butterflied, tenderized, battered and incorporated into a pasta dish.

Typically shallots, capers, garlic, and lemon--and of course olive oil and butter--will also be used in the dish.

I used Ronzoni gluten-free spaghetti. Click here to get a coupon for $1 off. My preference for gluten-free pasta is rice based. Corn tends to overpower a dish.

I would recommend adding more ingredients to this dish. More capers, artichoke, and maybe olives. As you can see I also used fresh Parmesan and enjoyed it with Horton Petite Mansing.


  •  8 oz. multigrain spaghetti 
  • 1 c. fresh flat-leaf parsley
  • 1 lemon
  • 1 lb. boneless, skinless chicken breasts
  • kosher salt
  • Pepper
  • 2 tbsp. olive oil
  • 4 clove garlic
  • 1 tbsp. capers
  • 0.50 tsp. crushed red pepper flakes
  • 0.50 c. dry white wine

  • Cook the pasta according to package directions. Reserve 1/2 cup of the cooking water, drain the pasta and return it to the pot; then toss with 1/2 cup parsley and the lemon zest and juice.
  • Meanwhile, thinly slice the chicken crosswise into 1/4-inch-thick pieces and season with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken and cook until golden brown, 1 to 2 minutes per side; transfer to a bowl.
  • Reduce heat to medium, add the remaining oil and chicken and cook for 1 minute. Turn the chicken, scatter the garlic, capers, and red pepper over the top and cook 1 minute more. Return the first batch of chicken to the skillet and toss to combine.Add the wine and simmer for 1 minute. Remove from heat, sprinkle the remaining parsley over the top, then toss with the pasta (adding some of the reserved pasta water if needed).