Piccada is a word with Italian derivatives. In Italian cuisine, anything that is made "piccada" is meant to be pounded thin. In the United States, piccada is a term that describes a dish made most often with chicken or veal. The meat is usually butterflied, flattened, breaded and served with a type of sauce. There are many variations of the dish. Some variations use wine to create a sauce for the meat while some variations use lemon juice for the sauce.
Step 1
Wash the chicken breast in cold, running water. Pat the outside of the meat dry with a paper towel and discard the paper towel in the garbage. Place your chicken on a cutting board. Wash your hands with hot water and soap, and preheat the oven to 375 degrees Fahrenheit.
Step 2
Use a sharp knife to cut one chicken breast two thirds of the way through, from the triangular-shaped tip to the round part on the bottom. Repeat this process with the other chicken breast.
Step 3
Place the butterflied chicken on a piece of plastic wrap. Sprinkle water on the top of the chicken breast and cover with another piece of plastic wrap. Pound the chicken breast to a ¼-inch thickness evenly with a meat mallet or a heavy saucepan.
Step 4
Place 1 cup all-purpose flour in a small, flat dish. Use a fork to combine the flour with ½ tsp. salt, 1 tsp. pepper, and 1 tsp. Italian seasoning. Dredge the chicken in the flour mixture and set to the side.
Step 5
Heat 2 tsp. olive oil in a heavy skillet on medium heat. Carefully place the chicken breasts in the heated oil and allow them to cook for two minutes. Flip the chicken and cook for two minutes on the other side. Remove the chicken breasts and place in a 9- by 9-inch baking dish. Place the chicken in the preheated oven.
Step 6
Add lemon juice, wine and capers to the pan drippings. Bring the mixture to a boil, and let cook until the sauce is thicker and reduced by half. Remove from the heat and add 3 tbsp. of butter to the sauce.
Step 7
Remove the chicken from the oven with oven mitts after the sauce is complete. Serve the sauce over the chicken on an attractive serving platter.
Things You'll Need
- 2 boneless, skinless chicken breasts
- Paper towel
- Cutting board
- Sharp knife
- Plastic wrap
- Meat mallet
- 1 cup all-purpose flour
- Fork
- ½ tsp. salt
- 1 tsp. pepper
- 1 tsp. Italian seasoning
- 2 tbsp. olive oil
- Heavy skillet
- 9- by 9-inch glass baking dish
- ½ cup fresh lemon juice
- ½ cup dry white wine
- ¼ cup capers, brine removed
- 3 tbsp. butter
- Serving platter
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