Piccata
Piccata is a term from Italian cuisine and refers to a finely chopped slice of veal, which is usually fried in butter with lemon and parsley in the further preparation.
In addition to veal, other meat (e.g. pork, beef, poultry), fish (e.g. salmon) or vegetables (e.g. zucchini, pumpkin, eggplant) can be used for Piccata. When preparing with meat, the average weight per slice is around 30–40 grams.
Piccata alla milanese is known in international gastronomy as a dish made from very small veal cutlets . The veal schnitzel is breaded with flour , egg and grated white bread - mixed with grated hard cheese such as Parmesan or Grana Padano -, fried in butter and served with tomato sauce.
Similar dishes
- Wiener Schnitzel (a dish made from breaded veal)
literature
- Erhard Gorys: The new kitchen dictionary. dtv, Munich 1994-2002, ISBN 3-423-36245-6 , p. 339.
- Richard Hering: Herings Lexicon of the Kitchen. 23rd edition. Fachbuchverlag Pfanneberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 .