2.175

29 (Wed) June 2011

Piccata Chicken Tenderloins with Roasted Pepper Picante Salsa

3.0

by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ

The piccata method of cooking meat by pounding it flat, dredging it in flour, then pan-frying it in butter is ostensibly Italian in both origin and practice but lends itself well to Mexican cuisine.  For tonight’s dish, the chicken tenderloins prepared in this manner provided a crisp and savory counterpoint to the sweet picante salsa in my now-signature style, which was not entirely dissimilar in terms of tartness to the lemon and parsley sauce that accompanies actual piccata dishes.  In fact, come to think of it, both “piccata” and “picante” derive from the same Latin(?) root word meaning “to prick or bite”–i.e., “sharp.”

(See also FOODS.)

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