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• Chicken Pizzaiola Recipe Giada
• Chicken Pizzaiola Recipe Authentic Italian
• What Is Chicken Pizzaiola Recipe

This recipe was tested in a 1,100-watt microwave. Nutrition Facts 1 cups: 326 calories, 22g fat (8g saturated fat), 44mg cholesterol, 901mg sodium, 24g carbohydrate (2g sugars, 5g fiber), 12g protein. Pizzaiola in southern Italy refers to a dish almost always beef cooked with pizza flavorings meaning canned plum tomatoes and dried oregano. This recipe is a healthy take on that idea. The chicken turns out so tender and flavorful - great if you are looking for something different to do with chicken. The chicken is so tender that you don’t need a knife to cut it. And the pizzaiola preparation is a favorite tradition of Italian American cuisine. A lighter and more contemporary way to prepare this recipe would be to use fresh tomatoes instead of the heavier sauce. Drain the chicken, and preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, toss together the panko, grated Grana Padano, dried oregano, chopped parsley. Chicken pizzaiola. Petti di pollo alla pizzaiola Chicken pizzaiola are fried slices of chicken breast served in a tomato sauce with capers, anchovies and garlic. The pizza style pizzaiola sauce from Naples.

Piccata describes meat, usually veal or chicken, that is sliced, dredged in flour, browned, then served in a sauce containing lemon juice, butter, and capers.

Chicken Pizzaiola Recipe Giada

Etymology[edit]

Piccata is an Italian word spelled sometimes as picatta or pichotta. The word 'piccato', to which it may be related, may be a translation of the French piqué, past participle of piquer ('to prick, lard'), though it doesn't seem to fit the culinary use of the Italian term which means 'to be pounded flat'. When used in reference to a way of preparing food, particularly meat or fish, it means 'sliced, sautéed, and served in a sauce containing lemon, butter and spices'.

Traditionally, the Italians use veal (veal piccata); however, the best known dish of this sort in the US uses chicken (chicken piccata). The recipe has a meatless adaptation using seitan (seitan piccata). Piccata is also prepared using veal (piccata di vitello al limone) or frittura piccata,^[1] particularly in the Milanese region ^[2]swordfish (pesce spada con capperi e limone).^[3][4]

Preparation[edit]

A chicken breast is butterflied or sliced along its width. It is flattened to an even thickness with a tenderizer between two pieces of wax paper or plastic wrap. It is seasoned and dredged in flour before being browned in butter or olive oil. The sauce is made using the pan drippings. Lemon juice and white wine or chicken stock are added and reduced. Shallots or garlic can be added with capers, chopped parsley and slices of lemon. After reduction, butter is stirred in to finish the sauce.^[5]

In the United States, it is usually served with a vegetable or a starch, such as pasta, polenta, or rice. In Italy, veal piccata is a secondo and would be served after the pasta (or other starch) course.

• Chicken piccata

• Veal piccata

• Swordfish in piccata sauce

• Seitan Piccata

See also[edit]

Chicken Pizzaiola Recipe Authentic Italian

References[edit]

1. ^Del Conte, Anna (2013). Gastronomy of Italy: Revised Edition. ISBN978-1862056589.
2. ^Zibart, Eve (2010). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. ISBN978-0897323727.
3. ^'Ricetta Piccata di vitello al limone - RicetteMania'. www.RicetteMania.it. Retrieved 16 January 2018.
4. ^'Pesce spada con capperi e limone'. Academia Barilla - l’arte della gastronomia italiana. Retrieved 16 January 2018.
5. ^'Quick And Simple Chicken Piccata'. Perdue.com. Retrieved 31 October 2017.

What Is Chicken Pizzaiola Recipe