2.153 Chicken Piccata with Basil Capellini

2.153

7 (Tue) June 2011

Chicken Piccata with Basil Capellini

2.5

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with DJ

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.

(See also FOODS.)

(See also PLACES.)

These are screen-shot comments from the prior site. If you wish to leave a new comment, please do so in the live comment section below.

Leave a Reply