Chicken or Pheasant Piccata
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
377 kcal
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Course
Main Course
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Cuisine
Italian
Chicken or Pheasant Piccata
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Piccata is a very easy dish to make, except for one point: To make the sauce properly, it must be finished with sweet (unsalted) butter off the heat. Skip this and the sauce will break. Have everything ready to go before you start cooking because this dish comes together quickly. Chicken and veal cutlets are classic here, but I use pounded pheasant breasts. Slices of a turkey breast would be good here, too, as would a cutlet made from wild boar or bear loin. You could also do it with grouse or partridge breasts.
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Ingredients
- 4 to 8 pheasant, chicken, partridge or grouse breasts, skinless and boneless
- salt and black pepper
- 1/2 cup flour
- 2 tablespoons olive oil
- 1/4 cup unsalted butter, divided
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 2 tablespoons small capers
- 2 tablespoons chopped parsley
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Instructions
- Put each breast between two sheets of plastic wrap and pound them flat with a rubber mallet, empty wine bottle or meat mallet. You want them about 1/4 inch thin if you can. Better to err on being too thick than thin. Salt and pepper the cutlets well and dust with the flour. White flour is traditional here, but I like to pair darker flours with game, so I use whole wheat, rye or spelt flour.
- Get the oil and half of the butter hot over medium high heat, and saute to the floured breasts for 3 minutes on one side, 2 minutes on the other. You may need to do this in batches. Move to a plate and tent with foil.
- Pour in the lemon juice and white wine and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the capers and boil this down by half over high heat, maybe 2 minutes. Turn off the heat and put the pheasant breasts on serving plates. Put the remaining butter in the saute pan and swirl it around until it melts. The sauce should be emulsified and smooth. Pour over the pheasant and garnish with the parsley.
Notes
- Serve with mashed potatoes or good bread. An austere white wine, like a Chenin blanc or a Pinot Grigio, would be typical, but I ate most of my piccata with ginger ale. Of course, I was 10 years old at the time...
Nutrition Information
Show Details
Calories
377kcal
(19%)
Carbohydrates
14g
(5%)
Protein
26g
(52%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Cholesterol
103mg
(34%)
Sodium
247mg
(10%)
Potassium
467mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
557IU
(11%)
Vitamin C
7mg
(8%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 103mg | 34% |
| Sodium | 247mg | 10% |
| Potassium | 467mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 557IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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