Mia Patel
Chicken piccata is a classic Italian-American dish that is easy to make and elegant to serve. The dish is made with chicken breasts cut into thin cutlets, seasoned, and fried in butter, and then drizzled with a tangy lemon-butter pan sauce studded with briny capers. The capers add a burst of briny saltiness and balance the other flavors in the dish. While it is possible to make chicken piccata without capers, they are considered a key ingredient by many. If you don't enjoy the texture or taste of capers, you can chop them finely, cook with them and remove them before serving, or use caper liquid instead. When using capers in chicken piccata, it is recommended to drain the brine beforehand, especially if they are stored in a liquid brine, as this can add a nice tang to the dish.
| Characteristics | Values |
|---|---|
| Capers | Use small capers, drained from brine |
| Chicken | Thinly sliced chicken breast, seasoned with salt, pepper, and garlic powder |
| Flour & Parmesan | Dust the chicken with flour and parmesan to create a crust for the sauce to cling to |
| Sauce | Lemon butter caper sauce, with chicken broth, lemon juice, and white wine |
| Sides | Pasta, salad, or green vegetables |
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![Uncle Giuseppe’s Piccata Sauce, 24 oz | Classic Italian Lemon Butter Caper Sauce | Ready-to-Use Gourmet Sauce for Chicken, Veal & Seafood | All-Natural, No Preservatives [Pack of 2]](https://m.media-amazon.com/images/I/81nuwLlKHiL._AC_UL320_.jpg)
What You'll Learn
Capers add a burst of briny saltiness to chicken piccata
Chicken piccata is a classic Italian-American dish that is easy to make and elegant to serve. It is made with boneless, skinless chicken breasts, dredged in flour and fried in butter, and drizzled with a tangy lemon-butter pan sauce studded with briny capers.
Capers are the unbudded flower of a plant, typically sold in brine. They are key to the chicken piccata dish, adding a burst of briny saltiness that perfectly balances the other flavours in the dish. They are typically used as a garnish, but they take centre stage in chicken piccata. Smaller capers are more expensive, as they are hand-picked, but they add a slight crunch to piccata. They also don't need to be chopped, unlike larger capers.
When using capers in chicken piccata, it is recommended to drain the brine beforehand, as this can add too much saltiness to the dish. However, some people do choose to use the caper brine in their sauce for added flavour. Ultimately, it is up to the cook's preference.
For those who don't enjoy the taste or texture of capers, there are a few options. One is to chop the capers finely so that the texture is less noticeable. Another is to cook the dish with capers and then remove them before serving. Alternatively, capers can be omitted entirely, but this will change the flavour profile of the dish.
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Drain the capers before adding them to the dish
When making chicken piccata, it is important to drain the capers before adding them to the dish. This is because capers are typically sold in brine, which is a mixture of water and salt, and can be too salty if not drained.
Chicken piccata is a classic Italian-American dish with a lemon butter caper sauce. The capers add a bright burst of briny saltiness that perfectly balances the other flavours in the dish. They are typically used as a garnish, but they take centre stage in chicken piccata.
When selecting capers for chicken piccata, it is best to look for smaller capers. Smaller capers are more expensive because they are hand-picked, but they add a slight crunch to the dish. They also have a distinctive taste and can be used straight from the jar without any need for chopping.
While some people may not enjoy the texture and taste of capers, they can be chopped up finely to minimise the impact of their texture. However, it is generally agreed that chicken piccata should always include capers, and they can be drained and added to the dish, allowing diners to pick them out if they prefer.
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Smaller capers are more expensive but add a slight crunch
Smaller capers are definitely worth considering when making chicken piccata, despite their higher price. Not only do they add a distinctive taste, but they also contribute a slight crunch to the dish. Their small size means they can be used straight from the jar, without the need for chopping, making them a convenient choice.
When making chicken piccata, it is generally recommended to use capers stored in a liquid brine, which adds a nice tang to the dish. However, it is important to drain the capers before adding them to the sauce. This ensures that the capers do not overwhelm the other flavours in the dish with their briny saltiness.
While capers are a key ingredient in chicken piccata, some people may not enjoy their texture or taste. If you want to avoid the "explosion" of bitterness that comes from biting into a whole caper, there are a few options. One suggestion is to chop the capers finely, which will lessen their impact on the dish's texture. Another option is to cook with the capers and then remove them before serving, either by picking them out or allowing the diner to do so. Alternatively, you could use caper liquid instead of the capers themselves to impart some of their unique flavour without the texture.
Ultimately, the decision to use smaller capers in chicken piccata depends on your personal preference and budget. While they may be more expensive, they offer a convenient option that adds a unique taste and texture to the dish.
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Chop up larger capers to avoid an explosion of bitterness
Chicken piccata is a classic Italian-American dish that is easy to make and elegant to serve. The dish is made with a combination of white wine, butter, lemon juice, chicken broth, and capers. Capers are the unbudded flower of a plant, and they give chicken piccata a bright burst of briny saltiness that perfectly balances the other flavours in the dish.
Capers are sold in six different sizes, with the smallest, nonpareils, measuring 7mm, and the largest, Grusas, measuring more than 14mm. The larger varieties have a more acidic taste and softer texture, making them better suited for stews. When making chicken piccata, it is recommended to use smaller capers as they add a slight crunch to the dish.
If you are using larger capers, it is a good idea to chop them up before adding them to the dish. Larger capers can have an "explosion" of bitterness when bitten into, which can be off-putting to some. By chopping them up, you can still enjoy the flavour they add without the concentrated burst of bitterness.
Additionally, it is important to note that capers in brine should be drained before being added to the dish, as they can add a nice tang to the dish. On the other hand, capers in salt are too salty for this dish and should be avoided.
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Chicken piccata without capers is still good, but not authentic
Chicken piccata is a classic Italian-American dish that is easy to make and elegant to serve. It is made with boneless, skinless chicken breasts that are sliced into thin cutlets, seasoned, and dredged in flour before being fried in butter or oil. The dish is then topped with a lemon butter piccata sauce. While the dish is believed to have been created by Italian immigrants in the 1930s, it does not seem to have Italian origins. Instead, it is likely a derivative of classic Italian cooking techniques, such as scaloppine, which involves thin slices of meat sautéed or coated with flour and fried.
The addition of capers to chicken piccata is what sets it apart from other Italian dishes. Capers are the unbudded flower of a plant and are typically sold in brine. They come in different sizes, with smaller capers being more expensive as they are hand-picked, and larger varieties having a softer texture and more acidic taste. When making chicken piccata, smaller capers are preferred as they add a slight crunch and can be used straight from the jar without chopping.
Capers are an essential ingredient in authentic chicken piccata, adding a burst of briny saltiness and a distinctive flavor that perfectly balances the other flavors in the dish. However, some people may not enjoy the texture and taste of capers, finding them too bitter or concentrated. If you are not a fan of capers, you can omit them or cook with caper liquid instead. Chicken piccata without capers is still a tasty dish, but it may lack the signature flavor and brininess that capers provide.
If you choose to include capers in your chicken piccata, it is recommended to drain them beforehand, especially if they are stored in a liquid brine. This will add a nice tang to the dish without making it too salty. You can also chop the capers finely to reduce any textural issues and allow their flavor to infuse the dish without being overpowering.
Ultimately, whether or not to include capers in your chicken piccata is a matter of personal preference. While capers are a defining ingredient in the dish, chicken piccata without capers can still be delicious and enjoyable, especially if you are not a fan of their unique flavor and texture.
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Frequently asked questions
Yes, capers are a key ingredient in chicken piccata. They add a burst of briny saltiness and balance out the other flavours in the dish.
Smaller capers are best for chicken piccata as they add a slight crunch and are more convenient as they don't need to be chopped.
Yes, it is recommended to drain the capers before adding them to the dish.
While it is not recommended, you can omit the capers or add them and then remove them before serving. Capers add a lot of flavour to the dish, so you may want to replace them with sliced green olives or use caper liquid instead.
