7 (Tue) June 2011
Chicken Piccata with Basil Capellini
-Oksu, Seongdong, Seoul, Republic of Korea-
Piccata is an Italian cooking method. Involves pounding a piece of meat into a thin patty – traditionally veal, now more commonly chicken – seasoning and lightly dusting in flour, and then cooking to a golden brown in butter and olive oil. The sauce is usually kept simple: pan drippings deglazed with white wine and lemon juice, plus garlic, shallots, parsley, maybe capers. Attributed to Milano.
This was another recipe from the cookbook Emeril’s Delmonico, which I discussed in yesterday’s post (see 2.152 Shrimp Remoulade). I substituted chicken for the veal. I really enjoyed the texture of the meat, cooked just for a couple minutes in sizzling butter to a perfectly crisp tenderness. The sauce was okay, though a bit too tangy for my tastes. Next time, I might reduce the amount of lemon juice and capers and substitute cognac for the white wine to make it a bit more savory.
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