piccata

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. Alla lombarda means with lemon and capers.

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play