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NFT: Piccata anyone?

Bill in UT : 1/19/2022 8:14 pm
This was tonight's dinner. Basically a Lidia Bastianich recipe, but since I buy jarred artichoke hearts at Costco, I always have some around. While it's at heart Italian, I'd think it has a little Mediterranean flair. And very carb friendly. I made some charred zucchni on the side.

Scallopine in Lemon-Caper Sauce (Piccata)

2 lemons
4 servings [veal, chicken, turkey or pork, see above]
Salt
Flour
Freshly ground black pepper
6 tablespoons extra-virgin olive oil
6 tablespoons unsalted butter
2 cloves garlic, peeled
10 large green olives
1/4 cup small capers in brine, drained
1/3 C artichoke hearts
1/2 cup dry white wine
1 cup chicken stock
2 tablespoons chopped fresh Italian parsley
Directions
Squeeze the juice from one and a half of the lemons and reserve. Lay the remaining half-lemon flat side down and cut into very thin slices with a paring knife. Remove the pits and set the lemon slices aside.
Season the scallopine with salt and pepper. Dredge in flour to coat both sides lightly and tap off the excess flour. Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with the remaining scallopine.
Remove all scallopine from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels. Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic, and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Scatter the olive and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes. Pour in the wine, bring to a vigorous boil, and cook until the wine is reduced in volume by half. Pour in the chicken stock and lemon juice, bring to a boil, and cook until slightly syrupy, about 4 minutes. Return the scallopine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce. Swirl in the parsley and divide the scallopine among warm plates. Spoon the sauce over them, including some of the capers and olives in each spoonful. Decorate the tops of the scallopine with the reserved lemon slices.
Love piccata but query  
Tom in Kzoo : 1/19/2022 8:22 pm : link
For green olives

Presume Cerignola? Alternative castelvatrano but I think too buttery
RE: Love piccata but query  
Bill in UT : 1/19/2022 8:29 pm : link
In comment 15561562 Tom in Kzoo said:
Quote:
For green olives

Presume Cerignola? Alternative castelvatrano but I think too buttery


You're more discerning than me :) I just have a big bottle or Tasso pimento stuffed green olives, I don't know what kind they are, but they go into my recipes and martinis :) I've never claimed to be a gourmet chef, just a guy who likes to cook. I can learn a lot from many of you, including you, obviously
Tomorrow is  
Bill in UT : 1/19/2022 8:31 pm : link
meatballs and spaghetti. I don't care how sophisticated you are, is there anyone who doesn't have that in their top 10 dinners?
not clear to me from the recipe above  
Del Shofner : 1/19/2022 9:10 pm : link
what exactly we're starting out with. Usually you're talking veal or chicken in some weight amount and there are instructions to flatten it with a mallet or the flat side of a cleaver or the like. Or maybe I'm just missing something.
Bill  
EricJ : 1/19/2022 9:23 pm : link
Try taking some extra capers and put them in a blender with some of the chicken stock. You will get more caper flavor in the dish
RE: Tomorrow is  
Aaroninma : 1/19/2022 9:45 pm : link
In comment 15561568 Bill in UT said:
Quote:
meatballs and spaghetti. I don't care how sophisticated you are, is there anyone who doesn't have that in their top 10 dinners?


Made a bunch of meatballs on Monday, it is the best
Small suggestion Bill: How about listing each individual step the  
Marty in Albany : 1/19/2022 10:00 pm : link
same way you list each ingredient with each new step beginning a new line.

Sure, it lengthens your post, but it makes it a whole lot easier for us amateurs to follow when preparing the dish. It also allows room to add our own notes.

Squeeze the juice from one and a half of the lemons and reserve. Lay the remaining half-lemon flat side down and cut into very thin slices with a paring knife. Remove the pits and set the lemon slices aside.

Season the scallopine with salt and pepper. Dredge in flour to coat both sides lightly and tap off the excess flour.

Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes.

Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with the remaining scallopine.

Remove all scallopine from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels.

Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic, and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes.

Scoop out the lemon slices and set aside.

Scatter the olive and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes.

Pour in the wine, bring to a vigorous boil, and cook until the wine is reduced in volume by half. Pour in the chicken stock and lemon juice, bring to a boil, and cook until slightly syrupy, about 4 minutes.

Return the scallopine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce.

Swirl in the parsley and divide the scallopine among warm plates. Spoon the sauce over them, including some of the capers and olives in each spoonful.

Decorate the tops of the scallopine with the reserved lemon slices.
RE: not clear to me from the recipe above  
Bill in UT : 1/19/2022 10:04 pm : link
In comment 15561588 Del Shofner said:
Quote:
what exactly we're starting out with. Usually you're talking veal or chicken in some weight amount and there are instructions to flatten it with a mallet or the flat side of a cleaver or the like. Or maybe I'm just missing something.


I guess she took some liberties. The portion size isn't really critical, depends on how much protein you want. My wife and I split a 14 oz chicken breast, and we ended up with a lunch for tomorrow :) Some people might be more into a 4 oz portion. And, yes, generally when you saute any of those cuts, you're going to pound them, both for tenderness and to decrease the cooking time.
RE: Bill  
Bill in UT : 1/19/2022 10:05 pm : link
In comment 15561597 EricJ said:
Quote:
Try taking some extra capers and put them in a blender with some of the chicken stock. You will get more caper flavor in the dish


Thanks for the suggestion, Eric
I'm not a big fan of Piccata,  
smshmth8690 : 1/19/2022 10:07 pm : link
although it's pretty much the way I make soft-shell crabs, only no olives, or artichokes. I'm sure they would be a great addition, I just never have added them.
RE: Small suggestion Bill: How about listing each individual step the  
Bill in UT : 1/19/2022 10:09 pm : link
In comment 15561611 Marty in Albany said:
Quote:
same way you list each ingredient with each new step beginning a new line.

Sure, it lengthens your post, but it makes it a whole lot easier for us amateurs to follow when preparing the dish. It also allows room to add our own notes.

Squeeze the juice from one and a half of the lemons and reserve. Lay the remaining half-lemon flat side down and cut into very thin slices with a paring knife. Remove the pits and set the lemon slices aside.

Season the scallopine with salt and pepper. Dredge in flour to coat both sides lightly and tap off the excess flour.

Heat 3 tablespoons of the olive oil and 2 tablespoons of the butter in a wide, heavy skillet over medium heat until the butter is foaming. Add as many of the scallopine as will fit without touching and cook until golden brown on the underside, about 3 minutes.

Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with the remaining scallopine.

Remove all scallopine from the pan. Pour off the fat and carefully wipe out the skillet with a wad of paper towels.

Pour in the remaining 3 tablespoons olive oil and add the remaining 4 tablespoons butter, the garlic, and lemon slices. Cook, scraping the bottom of the skillet, until the garlic is golden brown, about 3 minutes.

Scoop out the lemon slices and set aside.

Scatter the olive and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 4 minutes.

Pour in the wine, bring to a vigorous boil, and cook until the wine is reduced in volume by half. Pour in the chicken stock and lemon juice, bring to a boil, and cook until slightly syrupy, about 4 minutes.

Return the scallopine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce.

Swirl in the parsley and divide the scallopine among warm plates. Spoon the sauce over them, including some of the capers and olives in each spoonful.

Decorate the tops of the scallopine with the reserved lemon slices.


Thanks, Marty. I can see how that would help. I just copy and paste the recipe from Lidia's website to my computer, then just copied and pasted from my computer to this thread. But if anyone was to copy and print this, it would certainly be easier to use as you suggest.
RE: I'm not a big fan of Piccata,  
Bill in UT : 1/19/2022 10:16 pm : link
In comment 15561618 smshmth8690 said:
Quote:
although it's pretty much the way I make soft-shell crabs, only no olives, or artichokes. I'm sure they would be a great addition, I just never have added them.


So I've been trying to empty out my freezers a bit. I thought I had some bone-in, skin on breasts that I was going to grill, but as it defrosted I saw no bones, no skin, so I had to scramble. Our friends had just given us some lemons, my wife loves Med flavors-capers, olives, artichokes, sundried tomatoes, and we've like this recipe before, so voila :) are you more into francaise, marsala?
RE: RE: I'm not a big fan of Piccata,  
Bill in UT : 1/19/2022 10:49 pm : link
In comment 15561627 Bill in UT said:
Quote:
In comment 15561618 smshmth8690 said:


Quote:


although it's pretty much the way I make soft-shell crabs, only no olives, or artichokes. I'm sure they would be a great addition, I just never have added them.



So I've been trying to empty out my freezers a bit. I thought I had some bone-in, skin on breasts that I was going to grill, but as it defrosted I saw no bones, no skin, so I had to scramble. Our friends had just given us some lemons, my wife loves Med flavors-capers, olives, artichokes, sundried tomatoes, and we've like this recipe before, so voila :) are you more into francaise, marsala?


Giada and ATK have a piccata probably more like yours, Drew- lemon, butter, chicken stock, capers.
Seems like for the most part it becomes a francaise when you use and egg wash. But Ina Garten makes a "piccata" with flour/egg/breaded cutlet, lemon, butter, white wine. Lidia is the only one I have that adds olives. I did the artichokes on my own
RE: RE: Love piccata but query  
Bill in UT : 1/19/2022 10:51 pm : link
In comment 15561566 Bill in UT said:
Quote:
In comment 15561562 Tom in Kzoo said:


Quote:


For green olives

Presume Cerignola? Alternative castelvatrano but I think too buttery



You're more discerning than me :) I just have a big bottle or Tasso pimento stuffed green olives, I don't know what kind they are, but they go into my recipes and martinis :) I've never claimed to be a gourmet chef, just a guy who likes to cook. I can learn a lot from many of you, including you, obviously


Tom,I looked back at the original recipe, and yes, it is Cerignola olives
Yeah figured  
Tom in Kzoo : 1/19/2022 11:21 pm : link
Less fat / buttery flavor a bit more firm.hoja Blanca or pictuals or picholine would work great too
Try lime juice.  
LauderdaleMatty : 1/19/2022 11:23 pm : link
Also I use any white wine I have. Good wine is good wine.
keep the olives  
kennyd : 1/20/2022 1:54 am : link
but if you have a problem with capers I will fight you
RE: Bill  
Vanzetti : 1/20/2022 2:15 am : link
In comment 15561597 EricJ said:
Quote:
Try taking some extra capers and put them in a blender with some of the chicken stock. You will get more caper flavor in the dish


That's a good idea. Never thought of that.
I make it as part of our rotation. actually did it with  
Victor in CT : 1/20/2022 7:29 am : link
pheasant last time.

I don't like her recipe. the olives and artichoke hearts are superfluous. garlic, white wine, chicken broth, lemon juice and capers.
Olives are just one of those ingredients  
Gatorade Dunk : 1/20/2022 7:40 am : link
that I just cannot develop a palate for. That said, many piccata recipes don't call for olives at all, and it's one of my favorite dishes. I think I'd just go heavier on the capers in this case to keep the same ratio of brininess in the dish.
If it's got  
RobCrossRiver56 : 1/20/2022 7:53 am : link
Lemon wine and butter in it, it's going to be good. I made this last week with veal. Love it.
Always enjoyed the Veal Piccata dish  
Jimmy Googs : 1/20/2022 8:11 am : link
at Rao's. Fairly classic style (don't recall they used olives though) served with mashed potatoes and always good bread to soak up extra sauce.



RE: Always enjoyed the Veal Piccata dish  
Victor in CT : 1/20/2022 8:52 am : link
In comment 15561759 Jimmy Googs said:
Quote:
at Rao's. Fairly classic style (don't recall they used olives though) served with mashed potatoes and always good bread to soak up extra sauce.




that looks right to me Jimmy. Simple dish. We like polenta with this and other "saucy' dishes like marsala & mushrooms. Soaks up the sauce nicely. Usually add a little fresh rosemary to it.
That's a nice recipe.  
BigBlue in Keys : 1/20/2022 9:24 am : link
It also works great with white, flakey fish like mahi-mahi or grouper.
RE: That's a nice recipe.  
Bill in UT : 1/20/2022 9:35 am : link
In comment 15561853 BigBlue in Keys said:
Quote:
It also works great with white, flakey fish like mahi-mahi or grouper.


I guess you'd know your fish :) I've made similar recipes with cod, branzino. A couple add diced tomatoes. A couple leave out the citrus. Olives and capers seem to be the constant.
I’m a veal slut.  
CRinCA : 1/20/2022 11:51 am : link
While I do love piccata I would not use garden variety pimento-stuffed martini type olives either. I assume the brine would be off-putting. Castelvetranos might work as noted above but I’ve also never seen olives in piccata before.

Also a big fan of veal saltimboca, marsala, and of course parm. Even a basic schnitzel. Saw a recipe recently for veal Orloff which I’m planning to try.
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