Little Italy Chicken Picatta

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Buonasera, 
Imagine a meal from which, one small bite was born so lovingly prepared and yet so simple ...  
Chicken Picatta is just one of those New York City northern Italian dishes, that brings elegance and joy to all whom lunch or dine having this dish. 

Furthermore, it can be prepared with veal too if one wishes.

This dish hails from my Nonna Margherite, my paternal Grandmom who immigrated from Lombardia, to Manhattan in the year 1920. 

Photo Taken By: Ms. Karry Hosford. 

Nonna´s Little Italy Chicken Picatta ... 

Ingredients for 4 servings ...

4 boneless chicken breasts
1/3 cup flour all purpose
1 1/2 tsps. salt
1/4 tsp. freshly ground black pepper
1/4 stick butter
1/4 cup Evoo 
1/8 cup fresh lemon juice
1/4 cup dry white Italian or similar wine 
fresh finely chopped parsley
*** Optional: sprinkle with rinsed capers and serve adorned with a  slice or wedge of lemon.

1) Rinse the breasts thoroughly, pat dry well and then, pound the chicken breasts very thin, between sheets or waxed paper.
2) melt butter in a skillet and add the Evoo over low to medium heat ( simmer )
3) place the flour, salt, freshly ground black pepper & optional: orégano, parsley & a bit of thyme in a zip lock large plastic bag and place the chicken breasts, one at a time in the bag to get dusted with the flour mixture
4) sauté each breast 3 to 4 mins. until golden brown, and drain off the excess butter & Evoo.
5) very slowly, drizzle 1/8 cup lemon juice stirring and the dry Italian white wine stirring, and simmer for a few minutes; while loosening up the bits in the skillet.
6) drizzle slowly, this sauce over the chicken breasts and adorn with fresh chopped parsley. 

Yield: 4 Servings.

Serve with:  crusty baguette style Italian bread, and a lovely Italian dry white wine, or Prosecco Designation of Origin White Sparkling Wine from the Veneto, Italy DOC. 

ENJOY,
Marge. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Little Italy Chicken Picatta Posted: 30 September 2012 at 05:26
	Buonasera, Imagine a meal from which, one small bite was born so lovingly prepared and yet so simple ... Chicken Picatta is just one of those New York City northern Italian dishes, that brings elegance and joy to all whom lunch or dine having this dish. Furthermore, it can be prepared with veal too if one wishes. This dish hails from my Nonna Margherite, my paternal Grandmom who immigrated from Lombardia, to Manhattan in the year 1920. Photo Taken By: Ms. Karry Hosford. Nonna´s Little Italy Chicken Picatta ... Ingredients for 4 servings ... 4 boneless chicken breasts 1/3 cup flour all purpose 1 1/2 tsps. salt 1/4 tsp. freshly ground black pepper 1/4 stick butter 1/4 cup Evoo 1/8 cup fresh lemon juice 1/4 cup dry white Italian or similar wine fresh finely chopped parsley *** Optional: sprinkle with rinsed capers and serve adorned with a slice or wedge of lemon. 1) Rinse the breasts thoroughly, pat dry well and then, pound the chicken breasts very thin, between sheets or waxed paper. 2) melt butter in a skillet and add the Evoo over low to medium heat ( simmer ) 3) place the flour, salt, freshly ground black pepper & optional: orégano, parsley & a bit of thyme in a zip lock large plastic bag and place the chicken breasts, one at a time in the bag to get dusted with the flour mixture 4) sauté each breast 3 to 4 mins. until golden brown, and drain off the excess butter & Evoo. 5) very slowly, drizzle 1/8 cup lemon juice stirring and the dry Italian white wine stirring, and simmer for a few minutes; while loosening up the bits in the skillet. 6) drizzle slowly, this sauce over the chicken breasts and adorn with fresh chopped parsley. Yield: 4 Servings. Serve with: crusty baguette style Italian bread, and a lovely Italian dry white wine, or Prosecco Designation of Origin White Sparkling Wine from the Veneto, Italy DOC. ENJOY, Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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Melissa Mead Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174	Post Options Post Reply Quote Melissa Mead Report Post Thanks(0) Quote Reply Posted: 30 September 2012 at 11:10
	Mmm. My husband usually makes picatta for our aniversary. His recipe doesn't have wine, but does have garlic powder and grated Parmesan cheese.
	Melissa http://carpelibris.wordpress.com/

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 30 September 2012 at 11:21
	Buonasera Melissa, There are several lovely variations on Chicken or Veal Piccata. My very young Nonna with 3 pre school aged boys ( one was my Dad ) had immigrated from Lombardia in 1920, and she had prepared this dish until she passed on at the age of 97. She never used Reggiano Parmesano or garlic powder on this dish, however, many lunch and dinner guests had asked for Reggiano Parmesano and thus, it was delivered to the tables. She prepared most of her regional Italian dishes with fresh garlic cloves however in Italia, most people employ very little fresh garlic, and little garlic powder as they have fresh. I have not used garlic in this dish. It does have lemon and capers however. Americans tend to be garlic holics, and it is personal palate. This dish is light and elegant. There is an old Adage in Italia, about garlic in general, due to it creating a heavy breath that is not too pleasant. Thus, you shall find most Italians who live in Italy, using very little and more so in sauces than on chicken or fish. I too have been making this dish for years and enjoy it very much and it is so so simple. I am aware that you do not imbide in wine, however, it is used as a standard ingredient in this dish in all the USA Italian restaurants I have been too; so if you dine out, ask the server, if it contains white wine. Have lovely Sunday. Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Melissa Mead Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174	Post Options Post Reply Quote Melissa Mead Report Post Thanks(0) Quote Reply Posted: 30 September 2012 at 18:48
	Thanks for letting me know, because it's certainly something I'd order. I've had a few versions, and they were all delicious. The thing I find interesting is that my mom and my husband use basically the same recipe, but get very different results. My mom's version is plump and juicy, while my husband pounds the meat thinner and gives it a crispy coating. (We also leave off the capers, because I'm watching my salt, and add extra lemon to compensate. I love both versions. I also had some once that had artichoke hearts in the sauce. It wasn't how I usually think of chicken piccata, but it tasted good.
	Melissa http://carpelibris.wordpress.com/

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 01 October 2012 at 05:10
	Buon Giorno Melissa, Firstly, artichokes with chicken piccata is a fabulous pair ... Very common dish in Lombardia ( artichoke and green asparagus country ) and Napoli ( lemon & citrus country ). I am very fond of this chicken dish ... and enjoy it with winter artichokes or spring´s green asparagus spears from March through July as asparagus is quite seasonal. The dish also can be lovely with an Asparagus Risotto or a linguini with artichokes, garlic, shallot perhaps and a drizzle of Evoo ... Interesting that your hubby and his Mom prepare it, and it is quite distinct in taste. Can be the method they sauté it in. There are differences between a Chicken Cutlet or Chicken Scallopine, pounded very thin and a Chicken Breast lightly pounded and flattened a bit ... Also, absorption to the Evoo & Butter or just sautéed in butter or just sautéed in Evoo; & I combine the two lards or sometimes only use Evoo or sometimes only butter; and the flour dredging shall have a taste profile change effect on a thinner slice of poultry ... Also, the type of butter used, the olive oil type used ... etcetra. Enjoy your chicken piccata, Ciao. Marge
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 01 October 2012 at 07:18
	Melissa, Photo Courtesy: 123rf Uncopyrighted Public Domain. Chicken Piccata with Artichokes ... This looks wonderful ... I am going to buy the ingredients for Saturday´s Lunch. Thanks for the great idea. Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

gonefishin Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 20 September 2012 Status: Offline Points: 1778	Post Options Post Reply Quote gonefishin Report Post Thanks(0) Quote Reply Posted: 06 October 2012 at 08:40
	Interesting discussion on a fabulous dish, I love Chicken Picatta! The slightly sweet, sour and salty flavors in the sauce that get absorbed into the chicken...it's so delicious. I had never thought of introducing artichokes to this dish, but after hearing the suggestions it sounds like a perfect pairing (thanks for suggesting it Melissa!). I need to start thinking about using artichokes more often in my cooking. It's also interesting the different variations. The recipe I use is identical to the one Margi posted, no garlic. Margi, my paternal grandfather came over (through Ellis Island) in 1919, or 1917, he was seven at the time. He lived in a small town outside of Palermo. If I remember right my paternal grandmothers family was near Mount Vesuvius...but I'd have to double check to be sure. Thanks for the discussion! Dan
	Enjoy The Food!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 06 October 2012 at 08:46
	Dan, WOW ... A Sicilian ... You had never mentioned to me, that you are Sicilian. My Nonna, dad & his twin brother & younger brother all arrived at Ellis Island in 1920. My dad was 4 years old ( passed on at 94 in 2010 ). We had travelled for pleasure and combo journalism to Palermo in October 2011. Fun hectic small city, and, the cuisine is to die and go to heaven ... We stayed at a stunning 21 room Boutique Spa Hotel on a true deal off season, right in the centre close to the beautiful Cathedral. THE CANNOLI, well then, this is a very dangerous sweet tooth pleasure ... Pleased to hear, you also enjoy Chicken Piccata. It is one of our fave simple to prepare Italian dishes. Melissa surely has made a great suggestion to employ artichokes with chicken piccata ... Scrumptuous and healthy at same time. Have lovely wkend. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.