Piccata is an Italian style of cooking in which either veal or chicken is pounded flat into cutlets, dipped in egg whites, dredged in flour and Parmigiano cheese, and then pan fried. Like all Italian cooking, very fresh and high quality ingredients are the secret. We find that Parmigiano Reggiano that has been aged two to three years makes a big difference, as well as extra rich chicken bone broth, free range air chilled chicken thighs (much richer tasting than chicken breasts), and high quality virgin olive oil. The combination of creamy young artichoke hearts and a lemony butter sauce make this meal a crowd favorite. And if that crowd is your family and close friends, this meal will be the one they barge back into the kitchen for… to ask for seconds and thirds, and most of all, for more sauce.
We first had this meal in Tuscany in local trattorias, and in Rome, where it’s usually made as veal piccata. Either way, we fell in love with this savory dish. Devoured with the rosemary foccacio, it was a revelation. Our version is a bit more intense, with seared lemons and tons of artichoke hearts, and more umami flavors, the kind that we love… tons of garlic, aged Parmigiano, bone broth and chicken thighs not breasts. Let’s dive into this authentic creamy Italian umami explosion on a plate.
Main Ingredients
4 to 6 chicken thighs, (2 to 3 pounds) boneless and skinless, pounded flat into cutlets about a 1/4 inch thick
2 cans artichoke hearts (we use baby artichokes, they are creamier in texture)
4 to 5 garlic cloves, depending on size, crushed not diced
3 egg whites, beaten
1 cup white wine
1 cup rich chicken stock, already reduced
1/2 cup cream
2 lemons, 1 sliced thin and 1 squeezed (we also use the zest from that squeezed lemon)
2 to 3 tablespoons capers (we like lots of capers)
4 ounces butter (1 old fashioned stick, half to fry the cutlets, half for the creamy artichoke sauce)
6 tablespoons Italian extra virgin olive oil, (3 for the chicken cutlets, 2 for the artichoke sauce, 1 for the lemon slices)
1/2 cup Italian parsley, packed tightly
1 tablespoon fresh thyme
1 teaspoon salt for every 1 1/2 pounds of chicken (we salt the chicken the night before) and for the sauce, we add a big pinch
Dusting Powder
1/2 cup finely grated Parmigiano Reggiano cheese
3/4 cup all-purpose flour or rice flour
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon black pepper
Prep Work…
Drain the can of artichokes, cut each heart in half and set aside on paper towels to dry a bit.
Cover the cutlets on both sides with heavy wax paper or place side by side in a couple of heavy duty gallon re-sealable plastic storage or freezer bags, and using a meat tenderizer, pound gently until they are about 1/4 thick uniformly. Salt and pepper. (We often salt the thighs the night before so they are much more juicy and tender when cooking.)
In a large plate or pie pan, mix together the flour, salt, black pepper, garlic powder, dried oregano and the finely grated Parmigiano cheese.
Whisk the egg whites until foamy. One by one, dip the chicken cutlets into the egg whites and dredge the cutlets in the flour mixture. Set aside on a few plates, wax paper or a cookie sheet.
Cooking…
In a 10 inch fry pan, add 2 tablespoons of olive oil and the garlic, heat until aromatic, then add the wine. Reduce by half, about 2 minutes, and then add the chicken stock and heat until it begins to simmer.
Now add the artichoke hearts, fresh thyme and capers, simmer until the artichokes are creamy, about 4 minutes.
On low to medium heat, whisk in half of the butter, the cream and all the lemon juice, simmer and whisk until you have a creamy emulsion.
In a 12 to 14 inch fry pan, heat the last half the butter and 2 tablespoons of olive oil until shimmering and hot. Add the chicken cutlets, and on medium to high heat, sear both sides until golden brown, about 4 minutes for each side. Remove, cover and set aside.
Add 1 tablespoon of olive oil and sear the lemon slices until they are browned. Remove and set aside.
Now add the reduced sauce to same large hot pan, it will sizzle and become quite creamy. Add back the cutlets, spooning the sauce on top. Simmer on low to medium until fully cooked, about 4 minutes.
Remove from heat, add the lemon zest and the Italian parsley, with the seared lemon slices placed on top.
Serve with a side of pasta, potatoes, rice or crusty bread… all of which are really amazing as they soak up this sublime sauce. We are including images of several versions, each style is fabulous. Enjoy!
