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sautéed slices served in sauce

Similar in many ways to classic preparations of scaloppine. It's a fashion in Rome and elsewhere: usually veal, though the word is also used for chicken breasts, pork, turkey, fish fillets, etc that are sliced, coated, sautéed and then served in a sauce.

Veal piccatina comes in the same variations as scaloppine: with lemon, mushrooms, alla milanese (in breadcrumbs), with Marsala wine, etc. Piccata alla lombarda means with lemon and capers.

Meats & Poultry

Text © Dana Facaros & Michael Pauls

Image by closetcooking