Piccata
Sign in to savethumb|right|Chicken piccata Piccata is an Italian dish of thin pan-fried flour-dredged meat in a sauce of lemon juice, butter, parsley, and often capers. In Italian cuisine piccata is prepared using veal (piccata di vitello al limone, ), whereas in American cuisine, chicken is more commonly used. A similar dish, pesce spada con capperi e limone, is made with swordfish.
In the Vinony graph
Vinony's link graph records 203 inbound references to Piccata, and connects out to Capparis spinosa, chicken parmesan and rice.
It is catalogued under topics including Italian-American cuisine, Italian chicken dishes and Veal dishes.
Vinony links it to 14 Wikipedia language editions.
Wikidata facts
- Country of origin
- Italy
- Image
- Chicken piccata.jpg
Show 2 more facts
- Commons category
- Piccata
- native label
- Piccata
Sources (2)
via Wikidata · CC0
~1 min read
Encyclopedic overview
4 sectionsContents
- Etymology
- Preparation
- See also
- References
thumb|right|Chicken piccata Piccata is an Italian dish of thin pan-fried flour-dredged meat in a sauce of lemon juice, butter, parsley, and often capers. In Italian cuisine piccata is prepared using veal (piccata di vitello al limone, ), whereas in American cuisine, chicken is more commonly used. A similar dish, pesce spada con capperi e limone, is made with swordfish.
==Etymology== , the past passive participle of '''', literally means 'larded', 'seasoned', or 'pounded flat'.
Excerpted from Wikipedia’s “Piccata” article, available under the CC BY-SA 4.0 licence.