I love how recipes for white meat so often translate to different options. Piccata is traditionally veal, I think, but this works great with chicken or pork, or even whitefish. Heck, it might work with tuna. Just make sure whatever you have is very thin slices. Chicken or pork you may want to pound if it’s on the thick side.
Anyway, this is a recipe that I like a lot more than M does (especially with the capers), but I’m constantly amazed at how swanky it is for how little work.
- two thin pieces of the white meat of your choice
- flour enough to coat meat
- 2 tsp, or a large hunk of butter (don’t skimp and use cooking oil instead, this goes into the sauce)
- white wine
Some pointers for the wine. You will want a generous serving’s worth. Those single-serve bottles are a great size if you don’t want to try to finish the rest of a full bottle between the two of you. Otherwise, use what you’ll have with dinner. Ideally, you want something that isn’t too tart or too sweet. I had savingon blanc on hand, which is on the tart side, and it worked ok, but really needed cream to not be overpowering. Chardonnay should be fine, as would dry Riesling, and that all the kinds of white wine I know other than moscato, which would be way too sweet.
Coat the meat in flour
Melt the butter in a pan until sizzling, (medium, medium high-ish heat)
Add the meat and cook until browned on both sides. Add more butter if the level gets low by the second side. (If your heat is too high, it will start to burn before the meat cooks through, but it needs to be high enough to get a good sizzle or you won’t get the browning right. Err on too high, as you’ll see on the next step)
Put a paper towel (or regular towel you eco-friendly person you) on a plate and the meat on the towel and the towel in an oven on as low as it goes. If you oven only has high settings, turn it on for a bit then kill the heat without opening the door. If you are worried the meat might not have gotten done, turn it up to 250 or so to cook it a little more (no, you won’t set a towel on fire at that temperature for as long as it will be in there).
Deglaze the pan with the wine. If you don’t know what that means, check the entry on kale for a deeper explanation.
Turn the heat to medium/low and simmer until there is about half the wine there used to be… 10 minutes or so since you don’t have that much liquid. Somewhere in that simmering, consider adding some or all of the following ingredients.
- Thin slices of lemon
- Splash of lemon juice
- heaping spoonful of capers (drained)
- chicken broth
- cream or milk
Lemon slices should be added right at the beginning (possibly before you even deglaze) so they soften up. Juice or capers can be added at any point. Broth or cream should be added near the end. You’ll want to taste the reduced sauce, and if it’s overpoweringly strong or tart, add additional liquid until it’s tasty. Something like a half a cup give or take a few sloshes usually does the trick. Personally, I like the cream better than broth. You can also add some of the pasta water if you need to make it less strong and don’t have other things on hand.
I like to serve this over angel hair pasta. Angel hair cooks ridiculously quickly, so if you start the water boiling first, and put the pasta in right after you deglaze the pan, it’ll be done in plenty of time.