Call it Scallopine or Piccata (Annoyed Chicken)
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- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Call it Scallopine or Piccata (Annoyed Chicken)
Piccata in Italian, signifies "annoyed" and it is a direct translation from the French word "piqué", which in food preparation means: sliced, sautéed and served in a butter & lemon sauce.
Furthermore, Italians normally prepare their "piccata" with veal, called: Piccata di Vitello ..
Scalloppine refers to the thin escalope of the meat one is sautée-ing or the "cut" of the meat ..
Here is a simple dish, that I prepared today ..
I used chicken instead of veal today ..
Chicken Piccata:
4 small boneless breasts of chicken (skinless or skin on, your choice )
1 / 3 standard worldwide cup unbleached bio or sustainable flour of choice
1 and 1/2 teaspoon salt
1/ 4 teaspoon freshly ground black pepper
1 / 2 stick of French butter 82% butter fat or 1/4 stick of French butter and 4 tablespoons of Italian Extra virgin olive oil
1 / 4 cup standard of fresh squeezed lemon juice
1 / 4 cup standard of dry white wine of choice
Some fresh parsley minced ( a bunch or handful )
1) Pound the chicken breasts until very thin between sheets of wax paper .. ( after rinsing the chicken thoroughly and patting dry thoroughly ) ..
2) Melt the butter or the butter with the Evoo in a skillet over a very low slow flame ..
3) Put the mixture of the flour, black pepper and salt in a large glass bowl and add the chicken pieces, one at a time ..
4) Sauté 3 or 4 at same time until golden on each side ( turn over using tongs ). Drain the excess butter in a strainer and replace on stove ..
5) Add the lemon juice and white wine to the chicken in the skillet and simmer 2 to 3 minutes until done ..
6) Sprinkle with parsley and salt to taste ..
Serve with a dry white Italian Prosecco or White Wine and a rocket, radicchio salad .. Just lovely ..
Furthermore, Italians normally prepare their "piccata" with veal, called: Piccata di Vitello ..
Scalloppine refers to the thin escalope of the meat one is sautée-ing or the "cut" of the meat ..
Here is a simple dish, that I prepared today ..
I used chicken instead of veal today ..
Chicken Piccata:
4 small boneless breasts of chicken (skinless or skin on, your choice )
1 / 3 standard worldwide cup unbleached bio or sustainable flour of choice
1 and 1/2 teaspoon salt
1/ 4 teaspoon freshly ground black pepper
1 / 2 stick of French butter 82% butter fat or 1/4 stick of French butter and 4 tablespoons of Italian Extra virgin olive oil
1 / 4 cup standard of fresh squeezed lemon juice
1 / 4 cup standard of dry white wine of choice
Some fresh parsley minced ( a bunch or handful )
1) Pound the chicken breasts until very thin between sheets of wax paper .. ( after rinsing the chicken thoroughly and patting dry thoroughly ) ..
2) Melt the butter or the butter with the Evoo in a skillet over a very low slow flame ..
3) Put the mixture of the flour, black pepper and salt in a large glass bowl and add the chicken pieces, one at a time ..
4) Sauté 3 or 4 at same time until golden on each side ( turn over using tongs ). Drain the excess butter in a strainer and replace on stove ..
5) Add the lemon juice and white wine to the chicken in the skillet and simmer 2 to 3 minutes until done ..
6) Sprinkle with parsley and salt to taste ..
Serve with a dry white Italian Prosecco or White Wine and a rocket, radicchio salad .. Just lovely ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: Call it Scallopine or Piccata (Annoyed Chicken)
What a lovely but simple recipe, Member 461 and thank you for the explanation of the word "Piccata". I might have thought that it meant something slightly tangy.
I seem to remember that a stick of butter is about 4oz and should be easily converted to metric, except that I'm too tired tonight!
I seem to remember that a stick of butter is about 4oz and should be easily converted to metric, except that I'm too tired tonight!
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Call it Scallopine or Piccata (Annoyed Chicken)
Renée,
This is a simply sublime way to prepare boneless chicken breasts ..
I would state that 1 / 4 stick of butter is approx. 3 tablespoons ..
In Spanish, the verb Picar, means to slice small as well ..
Picante = hot or spicy !!! Like a chili pepper !!
Thank you for your interest and compliment ..
Have a lovely day ..
This is a simply sublime way to prepare boneless chicken breasts ..
I would state that 1 / 4 stick of butter is approx. 3 tablespoons ..
In Spanish, the verb Picar, means to slice small as well ..
Picante = hot or spicy !!! Like a chili pepper !!
Thank you for your interest and compliment ..
Have a lovely day ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: Call it Scallopine or Piccata (Annoyed Chicken)
Renee - we've had many variations on that simple recipe over the years - think Andalusian Chicken, the addition of capres is good, as is a final addition of Dijon & cream to perk it up.
Re: Call it Scallopine or Piccata (Annoyed Chicken)
Yes, I'm sure that you're right, Lush, but I tend to forget things! The Dijon and cream is a good idea, so thanks very much for that.
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Call it Scallopine or Piccata (Annoyed Chicken)
Renée,
Cream and Dijon, would truly change the entire recipe .. and the white wine and lemon juice profile would not combine well with cream and Dijon ..
Prepare one or the other .. They are completely different in taste profile ..
All my best and keep me posted ..
Cream and Dijon, would truly change the entire recipe .. and the white wine and lemon juice profile would not combine well with cream and Dijon ..
Prepare one or the other .. They are completely different in taste profile ..
All my best and keep me posted ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: Call it Scallopine or Piccata (Annoyed Chicken)
Many thanks for all the help. I will make Chicken Piccata this week.
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: Call it Scallopine or Piccata (Annoyed Chicken)
Member 461 wrote:Cream and Dijon, would truly change the entire recipe .. and the white wine and lemon juice profile would not combine well with cream and Dijon ..
you are so wrong - have you never heard of a standard white wine/ lemon/Dijon cream sauce? It's made exactly as the recipe you've copied but with the addition of the cream & Dijon
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Call it Scallopine or Piccata (Annoyed Chicken)
Renée,
Thank you for your compliment ..
All my best for a lovely day ..
Thank you for your compliment ..
All my best for a lovely day ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: Call it Scallopine or Piccata (Annoyed Chicken)
Member 461, I made your Piccata tonight and it was lovely! Thank you so much for the recipe.
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Call it Scallopine or Piccata (Annoyed Chicken)
Wow ! Renée,
Exceptionally extraordinary ..
Thank you Dear .. Truly sublime exquisitely refined ..
All my best wishes,
Exceptionally extraordinary ..
Thank you Dear .. Truly sublime exquisitely refined ..
All my best wishes,
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: Call it Scallopine or Piccata (Annoyed Chicken)
I made Chicken Piccata again tonight, but what a difference and not in a good way. I used skinless and boneless thighs and it was nowhere as good as when I used thighs with skin and on the bone. I had bought the skinless thighs for another recipe and then discovered that the cream was out of date.
I still enjoyed it though!
I still enjoyed it though!
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Call it Scallopine or Piccata (Annoyed Chicken)
Renée,
The skin on chicken does provide quite a bit of flavor ..
However, interesting, as I always use boneless, skinless breasts, and pound them thin ..
I also use Chickpea flour as it is not porous and prohibits the Evoo from seeping into the chicken ..
Did you leave out any ingredients by accident ?
Well, it happens from time to time ...
Goodnight .. 23.40 am ..
The skin on chicken does provide quite a bit of flavor ..
However, interesting, as I always use boneless, skinless breasts, and pound them thin ..
I also use Chickpea flour as it is not porous and prohibits the Evoo from seeping into the chicken ..
Did you leave out any ingredients by accident ?
Well, it happens from time to time ...
Goodnight .. 23.40 am ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
Re: Call it Scallopine or Piccata (Annoyed Chicken)
Sorry, Member 461, but it was Chicken Marbella that I made and not Chicken Piccata! I made a mistake there.
The chickpea flour is very interesting and will use that when I next make Chicken Piccata.
The chickpea flour is very interesting and will use that when I next make Chicken Piccata.
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Call it Scallopine or Piccata (Annoyed Chicken)
Good Morning Renée,
Pleased to hear it was the Marbella and not the Piccata !
Yes, chickpea flour truly provides an amazingly lovely exterior with a bit of crunch crispiness and that gorgeous golden toasty color ..
Have a lovely day ..
Pleased to hear it was the Marbella and not the Piccata !
Yes, chickpea flour truly provides an amazingly lovely exterior with a bit of crunch crispiness and that gorgeous golden toasty color ..
Have a lovely day ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
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