… you were
wondering
PICCATA is a
method of preparing food where the meat is sliced, coated, sautéed
and served in a sauce. It originated in Italy using veal. It's very
popular in the USA, using chicken.
The
sauce is made by de-glazing the pan after having flattened and sealed
the chicken on both sides and set aside. To finish the sauce add
lemon juice, white wine or stock to the de-glazed pan and reduce.
Shallots or garlic can be added with capers and slices of lemon.
After reducing butter is added to finish the sauce.
An
escalope is a piece of boneless meat that has been thinned out using
a mallet, rolling pin or butterflied. The tenderising i.e. bashing
with a mallet, breaks down the fibres in the meat making it tender
and the thinner the meat the faster it cooks with loss of moisture.
Thought
you might like a smidge of information!
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