Chicken Piccata Recipe

Chicken Piccata is a dish prepared by seasoning thinly pounded chicken tenders, coating them in flour, and dipping them in beaten eggs before pan-frying. The dish gets its name from the Italian word piccata, meaning “a thrust with a lance.” The origin of the name is said to come from the cooking technique itself: the chicken cutlets are so thin that they can be turned with a single poke of a fork during cooking.

In Japan, the piccata cooking method became popular in homes during the 1970s and 1980s, and is used not just for chicken but also pork, seafood, and vegetables. Unlike Tonkatsu or Chicken Katsu, piccata isn’t coated in panko breadcrumbs or deep-fried, making it less greasy and lower in calories. When you want something more satisfying than grilled chicken but lighter than katsu, piccata is an excellent option. It’s also a great way to add extra protein to your meal. While the Parmesan cheese in the egg provides good flavor and saltiness, you can also serve it with dipping sauces like ketchup or Tonkatsu sauce if you prefer. Start your year off right with this healthy, easy, and delicious dish!