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((Short description|Italian dish))
((Refimprove|date=May 2017))

[[File:Chicken piccata dinner cooking food.jpg|thumb|right|Chicken piccata]]
'''Piccata''' (sometimes spelled ''picatta'' outside Italy) is an [[Italian cuisine|Italian]] dish of thin pan-fried flour-dredged meat in a sauce of [[Lemon#Juice|lemon juice]], [[butter]], [[parsley]], and often [[caper]]s.<ref>((Cite web |title=piccata |url=https://www.treccani.it/vocabolario/ricerca/piccata/ |access-date=2023-12-08 |website=[[Treccani Encyclopedia]] |language=it))</ref><ref>((cite web |title=Ricetta Piccata di vitello al limone - RicetteMania |url=http://www.ricettemania.it/ricetta-piccata-di-vitello-al-limone-3216.html |access-date=16 January 2018 |website=www.RicetteMania.it))</ref> In Italian cuisine piccata is prepared using [[veal]] (''piccata di vitello al limone'', ((literally|veal piccata with lemon))),<ref>((cite book |last=Del Conte |first=Anna |title=Gastronomy of Italy: Revised Edition |year=2013 |isbn=978-1862056589))</ref> whereas in Italian-American cuisine, chicken is more commonly used. A similar dish, ''pesce spada con capperi e limone,'' is made with [[swordfish]].<ref>((cite web |title=Pesce spada con capperi e limone |url=https://www.academiabarilla.it/ricetta/pesce-spada-con-capperi-e-limone/ |access-date=16 January 2018 |website=Academia Barilla - l’arte della gastronomia italiana))</ref>

==Etymology==
((wiktita|Piccata)), the past passive participle of ''((wiktita|piccare))'', literally means '[[Lardon#Larding|larded]]', 'seasoned', or 'pounded flat'.<ref>((Cite web |last=Galarza |first=G. Daniela |date=May 12, 2022 |title=Chicken piccata is saucy, speedy and works with a mushroom swap |url=https://www.washingtonpost.com/food/2022/05/12/chicken-piccata-recipe-mushroom-vegetarian/))</ref>

==Preparation==
The meat is cut into thin slices and flattened to an even thickness with a [[Meat tenderizer|tenderizer]]. It is seasoned and dredged in flour before being browned in [[butter]] or [[olive oil]]. 

The sauce is made using pan drippings; lemon juice and white wine or chicken stock are added and [[Reduction (cooking)|reduced]]. Chopped parsley and often capers are added; sometimes also [[shallot]]s or [[garlic]]. After reduction, butter is stirred in to finish the sauce. It is often garnished with slices of lemon.<ref>((cite news|title=Quick And Simple Chicken Piccata|publisher=Perdue.com|url=https://www.perdue.com/recipes/quick-and-simple-chicken-piccata/51/|access-date=31 October 2017))</ref>

In the United States, it is usually served with a vegetable or starch, such as [[pasta]], [[polenta]], or [[rice]]. In Italy, veal piccata is a ''[[Italian meal structure#Formal meal structure|secondo]]'' (((literally|second))) and would be served after the pasta (or other starch) course.

In [[Japan]], piccata is typically made from pork without lemon. It is first seasoned with [[Salt#Edible salt|salt]] and [[black pepper]], then dredged in flour, and [[Sautéing|sautéed]] in beaten egg, often mixed with [[Parmesan]] or similar cheese.

<gallery class="center" caption="" widths="220px" heights="160px">
File:Chicken piccata.jpg|Chicken piccata
File:Veal piccata.jpg|Veal piccata
File:Swordfish in piccata sauce.jpg|Swordfish in piccata sauce
File:Seitan Piccata.jpg|Seitan piccata
</gallery>

==See also==
((Portal|Italy|Food))
((Commons category-inline))

==References==
((Reflist))

((Chicken dishes|state=collapsed))

[[Category:Italian cuisine]]
[[Category:Italian-American cuisine]]
[[Category:Italian chicken dishes]]
[[Category:Chicken dishes]]
[[Category:Veal dishes]]

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