Chicken Piccata with Lemon Sauce - 100kRecipes (2024)

FAQs

What's the difference between chicken francese and chicken picatta? ›

You may be wondering what the difference is between this recipe and Chicken Francese. While they are somewhat similar, in Chicken Francese, the cutlets are dipped into flour and then eggs. Chicken Piccata cutlets are dipped in flour only and the recipe calls for capers and cream. They are both easy and good!

I also found the whole lemon slices included in many traditional recipes left my sauce with a bitter aftertaste from the lemon's pith. To avoid this, but maintain the acidic brightness this dish depends on, I added a bit of white wine to the sauce instead of lemon slices.

Choose a Sauvignon Blanc with bright citrus flavors, which will match and draw out the lemon in the piccata sauce. A Sauvignon Blanc with stronger herbal notes will highlight the herbal flavors of fresh parsley.

Piccata, though, is an Italian word meaning larded. It seems to be a translation of the French word pique (sharp, as in piquant). When used in a reference to a way of preparing food (particularly meat or fish) it means sliced and sauteed in a sauce containing lemon, butter, and spices.

“Francese and piccata are very similar. The difference between the two is for Francese, the chicken breast is first dipped in flour, then into a beaten egg mixture, before being cooked. For piccata, the chicken is first dipped in egg and then in flour.

When cooking savory dishes, lime juice and orange juice make a good substitute for lemon juice. Replace the lemon juice with lime juice in equal amounts (e.g. 1 teaspoon for 1 teaspoon). Or, you could substitute the lemon juice with half as much white wine or white vinegar.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

Chicken piccata is distinctly Italian-American, so a crisp and refreshing Italian lager like a Peroni Nastro Azzurro is a great pairing with its notes of citrus and palate-cleansing qualities. For wines, consider a sauvignon blanc, Vermentino, or Chenin blanc.

What can I use in chicken piccata instead of white wine? ›

Broth. Chicken or vegetable broth can be a flavorful replacement for white wine. You can even swap it in equal amounts (go for low-sodium broth so your dish doesn't end up too salty). Just keep in mind that broth won't add any acidity, so you might want to add a touch of white vinegar to achieve a similar tang.

While both chicken piccata and chicken Marsala are cooked in the same way, there are a few key differences between the two dishes. Chicken piccata isn't creamy. It's cooked with white wine, chicken broth, capers, and lemon juice. It's tangy and bright instead of rich and creamy.

In addition to Sauvignon Blanc, other white wines with similar characteristics can also complement chicken picatta wonderfully. Look for wines such as Pinot Grigio, Vermentino, or Albariño, all of which boast crisp acidity and citrusy flavors that marry well with the dish's bold, bright flavors.

Scaloppine dishes are some of the most quintessential everyday secondi piatti in the Italian repertoire. Thin slices of meat are lightly floured then quickly sautéed in a skillet, which is deglazed with wine to form a quick and tasty sauce.

Chicken Piccata has the least saturated fat per 100 grams. Chicken Francese has the least sodium per 100 grams. Chicken Francese has the least cholesterol per 100 grams.

What Is Chicken Piccata? Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine.

Chicken Francese, Chicken Française, Chicken Francois or Chicken French is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce.