Chicken Veal Pork Scallopini or Piccata

Fry Pan Chicken Piccata  

Last night for dinner I made Chicken Scallopini.  My wife said I thought this was Chicken Piccata. So what’s the difference between Scallopini and Piccata? To be perfectly honest I wasn’t sure. I have made meals I called Scallopini or Piccata from Chicken, Veal and pork and have used the names interchangeably.  So I did some research and found the following. 

From Wikipedia:  

Piccata refers to a preparation of food, particularly meat or fish, where the food is sliced, sautéed, and served in a sauce containing lemon juice, butter, and capers.

Scaloppine is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken that is dredged in wheat flour and sautéed in one of a variety of redux sauces. 

So the difference between Scaloppine and Piccata is the sauce.  Piccata is traditionally made with a reduction (redux) sauce of lemons, capers, butter and wine.  Scaloppine can be made with any sauce reduction (redux) like, brown sauce, mushroom wine sauce or tomato sauce etc.

The protein used in both cases is sliced and pounded thin about 1/8 inch.  This method also tenderizes by breaking down the fibers so the protein is easier to cut and chew.  Also cooks faster.

So last night for dinner I made “Chicken Piccata” or you could say I made “Chicken Scaloppine with a lemon butter caper white wine sauce”.  Who cares!  The bottom line it tasted great was easy to prepare and was as good as you would get in a restaurant. 

This is how I made my version of this classic Italian dish: 

Ingredients

2 chicken breast

3 tablespoons capers (adjust for your taste)

½ cup white wine I used Sauviginon Blanc also a Chardonnay works

1 ½ tablespoons fresh lemon juice also slice a few to top the chicken when you serve

Olive oil to coat pan for pan frying chicken

3-4 garlic cloves

2 tablespoons butter

½ cup flour add garlic salt, Italian spices or other spices to flavor the flour

Directions

Slice chicken breast long ways like you were filleting a fish I got 3 pieces from one breast

Place each piece in a plastic and pound thin 

Place flour in a plastic bag add garlic salt and any spice you like shake to mix place a couple of pieces in the bag shake to coat chicken shake off extra flour and set aside

In a skillet add olive oil and garlic cloves the garlic will flavor the olive oil

Pan fry chicken a few pieces at a time don’t crowd turn after ~ 2 min look for a golden brown color but don’t overcook I place cooked chicken in a baking dish and keep in a 250 deg oven until Piccata sauce is made

Add ½ butter, capers, lemon juice and white wine to fry pan

When reduced by about half (use your own judgment on when the sauce is thick enough remember this is your meal)  

Add the rest of the butter and whisk to blend in with the sauce

Most import taste the sauce now is time to add more capers, butter, wine or lemon juice

Add chicken scallops to sauce let simmer for about 2-3 min turn once and serve

Chicken Piccata

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