Confession time: a couple weeks ago, when a reader requested that I make this dish, I had to look it up because I had never heard of it. Somehow, I had inadvertently avoided Chicken Piccata my whole life. Although truth be told, I rarely visit Italian restaurants any longer since bread, pasta, and pizza all contain that pesky (but delicious) protein, gluten. And after that, what’s left at your typical Italian-American restaurant – salad? Regardless, I did a bit of research on the dish, and here we are.
The origin of this dish isn’t confirmed, but most believe it to be of American design, most likely by Italian-American immigrants during the 1930s. In Italy, Piccatas today are commonly made with veal, but here in the US, chicken prevails. The cutlets are breaded and pan-fried, and then a sauce is made with the drippings. It’s a simple technique made remarkable by its combination of flavors – wine, broth, lemon juice, and capers.