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Chicken piccata wine pairing12/5/2023 Repeat with the 2 remaining cutlets, adding more oil and butter if needed.ģ. Cook 2 to 3 minutes on each side or until golden brown. When hot, carefully place 2 of the cutlets on the pan. Heat olive oil and 2 tablespoons of butter in a large frying pan over medium-high heat. Season cutlets generously with salt and pepper, and dredge in flour. With a mallet or the back of a small frying pan, pound all 4 pieces to a thin, uniform thickness. Carefully slice chicken breasts horizontally and cover in plastic wrap. 1/4 cup capers, drained and rinsed wellġ.2 tablespoons chopped flat-leaf parsley.Pair with a crisp white wine such as Domäne Wachau Grüner Veltliner Federspiel Trocken Wachau Terrassen 2014 (89 points, $16). Bright, lemony citrus notes enhanced the fresh flavors of the sauce while cutting the richness of the butter-cooked chicken. ![]() I found that acidity and spice in a fruity Grüner Veltliner from Austria. It more than sufficed as a complement to the piccata, but I wanted a bit more zip to match the piquant garlic and parsley. Notes of mineral and stone fruit intermingled in the glass, along with a layer of salted butter. I then moved into more expected territory with two whites, the first from France's Savoie region and made from the local Jacquère grape. But hey, you'll never know if you don't try! I chose a lighter wine, a Dolcetto d'Alba, that hadn't seen a touch of oak and came from a cooler vintage, making it lean and racy. As an added bonus, these components lend themselves to a wide variety of wine pairings.Īlthough every element of the dish beckoned for a white-the high-acid lemon, herbal parsley and salty capers-I wanted to see how it would fare with a red. Pickled capers add a pop of briny flavor and crisp texture. Chopped Italian parsley and a dry white wine add complexity. Sautéed garlic and shallots deepen the flavors of the buttery sauce, while freshly squeezed lemon juice tempers its richness. Make sure your pan or skillet is hot and don't skimp on butter and olive oil when browning the chicken. To ensure quick, even cooking, either purchase cutlets or pound halved chicken breasts thin. The dish is elegant in its simplicity and equally appropriate for a last-minute weeknight meal for the family or as the centerpiece of a long-planned dinner party. Piccata isn't fresh or contemporary by any means, but it is versatile and can be made with chicken, veal or any thin cut of meat or fish. ![]() So we settled on a dish I'd eaten hundreds of times growing up: chicken piccata. But as a young adult returning home, I wanted something that tasted like childhood. Did I want to try this great new spaghetti squash recipe she'd found on the Internet? Or we could improvise with this season's en vogue superfood grain, she suggested. That said, with all the time I spend looking for recipes that are hot, new and exciting, I sometimes forget how satisfying it is to return to the classics.ĭuring a recent trip to visit my parents, my mother asked what I'd like to have for dinner. Buying unfamiliar products and attempting new cooking techniques is always a risk, but the payoff of a successful creation fuels my desire to innovate in the kitchen. I spend hours each week scouring cooking websites and blogs looking for inspiration, trying to find a unique dish or a way to use the trendy ingredient of the moment. It's hard to beat the satisfaction that comes from mastering a new recipe. That's the philosophy behind our "8 & $20" feature. Add in a good bottle of wine for less than $20, and you've got a feast for family or friends. That's all it takes to make an entire meal from scratch.
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