When looking for piccata recipes tonight I see recipes from the USA
using chicken. I always though piccata was with veal.

I guess you could use Pork or Turkey or any other cutlet but what do
Italian restaurants in the United States use for piccata?

On Saturday, August 3, 2013 7:15:41 PM UTC-7, Hench wrote:
> When looking for piccata recipes tonight I see recipes from the USA
>
> using chicken. I always though piccata was with veal.
>
>
>
> I guess you could use Pork or Turkey or any other cutlet but what do
>
> Italian restaurants in the United States use for piccata?

Yes! Veal, beef, pork, fowl of any kind, fish of any type, shrimp, you name it... It's all very good.

On Sat, 03 Aug 2013 22:15:41 -0400, Hench > wrote:

>When looking for piccata recipes tonight I see recipes from the USA
>using chicken. I always though piccata was with veal.
>
>I guess you could use Pork or Turkey or any other cutlet but what do
>Italian restaurants in the United States use for piccata?


Veal is the most traditional, but we've made it with pork, turkey,
chicken breast. They are all good. Done right, the pork is every bit
as good as the veal.

"Hench" > wrote in message ...
> When looking for piccata recipes tonight I see recipes from the USA using
> chicken. I always though piccata was with veal.
>
> I guess you could use Pork or Turkey or any other cutlet but what do
> Italian restaurants in the United States use for piccata?

Whatever you ask for. Aside from the choice of cutlet it is all made the
same.

On 2013-08-04 02:28:19 +0000, said:

> On Saturday, August 3, 2013 7:15:41 PM UTC-7, Hench wrote:
>> When looking for piccata recipes tonight I see recipes from the USA
>>
>> using chicken. I always though piccata was with veal.
>>
>>
>>
>> I guess you could use Pork or Turkey or any other cutlet but what do
>>
>> Italian restaurants in the United States use for piccata?
>
> Yes! Veal, beef, pork, fowl of any kind, fish of any type, shrimp,
> you name it... It's all very good.

I made a piccata sauce to use on mushroom ravioli's the other night. Tasty.

On Sat, 03 Aug 2013 23:58:59 -0400, Ed Pawlowski > wrote:

> On Sat, 03 Aug 2013 22:15:41 -0400, Hench > wrote:
>
> >When looking for piccata recipes tonight I see recipes from the USA
> >using chicken. I always though piccata was with veal.
> >
> >I guess you could use Pork or Turkey or any other cutlet but what do
> >Italian restaurants in the United States use for piccata?
>
>
> Veal is the most traditional, but we've made it with pork, turkey,
> chicken breast. They are all good. Done right, the pork is every bit
> as good as the veal.

I even saw a recipe for fish piccata the other day, but I don't
remember what kind of fish it was.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sun, 04 Aug 2013 14:56:24 -0700, sf > wrote:

>On Sat, 03 Aug 2013 23:58:59 -0400, Ed Pawlowski > wrote:
>
>> On Sat, 03 Aug 2013 22:15:41 -0400, Hench > wrote:
>>
>> >When looking for piccata recipes tonight I see recipes from the USA
>> >using chicken. I always though piccata was with veal.
>> >
>> >I guess you could use Pork or Turkey or any other cutlet but what do
>> >Italian restaurants in the United States use for piccata?
>>
>>
>> Veal is the most traditional, but we've made it with pork, turkey,
>> chicken breast. They are all good. Done right, the pork is every bit
>> as good as the veal.
>
>I even saw a recipe for fish piccata the other day, but I don't
>remember what kind of fish it was.

Piccata pussy... you huge assed dumb ****.

On 8/4/2013 5:56 PM, sf wrote:
> On Sat, 03 Aug 2013 23:58:59 -0400, Ed Pawlowski > wrote:
>
>> On Sat, 03 Aug 2013 22:15:41 -0400, Hench > wrote:
>>
>>> When looking for piccata recipes tonight I see recipes from the USA
>>> using chicken. I always though piccata was with veal.
>>>
>>> I guess you could use Pork or Turkey or any other cutlet but what do
>>> Italian restaurants in the United States use for piccata?
>>
>>
>> Veal is the most traditional, but we've made it with pork, turkey,
>> chicken breast. They are all good. Done right, the pork is every bit
>> as good as the veal.
>
> I even saw a recipe for fish piccata the other day, but I don't
> remember what kind of fish it was.
>
Probably sole. Any nice mild white fish will do.

Jill

On Sun, 04 Aug 2013 18:35:20 -0400, jmcquown >
wrote:

> On 8/4/2013 5:56 PM, sf wrote:
> >
> > I even saw a recipe for fish piccata the other day, but I don't
> > remember what kind of fish it was.
> >
> Probably sole. Any nice mild white fish will do.
>
Probably. I think they may have called it "flounder".

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 8/4/2013 6:55 PM, sf wrote:
> On Sun, 04 Aug 2013 18:35:20 -0400, jmcquown >
> wrote:
>
>> On 8/4/2013 5:56 PM, sf wrote:
>>>
>>> I even saw a recipe for fish piccata the other day, but I don't
>>> remember what kind of fish it was.
>>>
>> Probably sole. Any nice mild white fish will do.
>>
> Probably. I think they may have called it "flounder".
>
Both are flatfish but sole is more delicate.

Jill

On 2013-08-04 21:56:24 +0000, sf said:

> On Sat, 03 Aug 2013 23:58:59 -0400, Ed Pawlowski > wrote:
>
>> On Sat, 03 Aug 2013 22:15:41 -0400, Hench > wrote:
>>
>>> When looking for piccata recipes tonight I see recipes from the USA
>>> using chicken. I always though piccata was with veal.
>>>
>>> I guess you could use Pork or Turkey or any other cutlet but what do
>>> Italian restaurants in the United States use for piccata?
>>
>>
>> Veal is the most traditional, but we've made it with pork, turkey,
>> chicken breast. They are all good. Done right, the pork is every bit
>> as good as the veal.
>
> I even saw a recipe for fish piccata the other day, but I don't
> remember what kind of fish it was.

Actually the first couple of piccata dishes I ever had in Italian
restaurants were with fish.

On Sun, 04 Aug 2013 19:20:38 -0400, jmcquown >
wrote:

> On 8/4/2013 6:55 PM, sf wrote:
> > On Sun, 04 Aug 2013 18:35:20 -0400, jmcquown >
> > wrote:
> >
> >> On 8/4/2013 5:56 PM, sf wrote:
> >>>
> >>> I even saw a recipe for fish piccata the other day, but I don't
> >>> remember what kind of fish it was.
> >>>
> >> Probably sole. Any nice mild white fish will do.
> >>
> > Probably. I think they may have called it "flounder".
> >
> Both are flatfish but sole is more delicate.
>

I don't see flounder out here, just two types of sole (Petrale and
Dover). I don't like to cook either one, but between them - I hate
Dover because it's just too darned thin. When I cook a white fish,
it's usually cod because it's nice and thick. I know halibut is a
thick flat fish, but I don't like it - which is just as well because
it's expensive. Hubby also loves Dover and Sandabs - but they are too
difficult to cook without breaking AFAIC and I'm not a big enough
lover of eating fish to care about improving my technique. He can
order them in a restaurant and I can order something else. Win-win.



--
Food is an important part of a balanced diet.

On Sun, 4 Aug 2013 17:39:45 -0700, gtr > wrote:

> On 2013-08-04 21:56:24 +0000, sf said:
>
> >
> > I even saw a recipe for fish piccata the other day, but I don't
> > remember what kind of fish it was.
>
> Actually the first couple of piccata dishes I ever had in Italian
> restaurants were with fish.

No kidding!?! That was the first time I'd ever put fish and piccata
together in the same sentence, but I'm interested enough in the
concept to try it sometime. Thanks.

I found the recipe I saw, but won't follow it exactly because it calls
for bread crumbs (which I won't do to fish) and chicken stock (no
thank you with fish). Somebody else might be interested in seeing it
though, so here it is.
http://www.skinnytaste.com/2011/12/f...r-piccata.html

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sun, 4 Aug 2013 17:39:45 -0700, gtr > wrote:
>
>> On 2013-08-04 21:56:24 +0000, sf said:
>>
>> >
>> > I even saw a recipe for fish piccata the other day, but I don't
>> > remember what kind of fish it was.
>>
>> Actually the first couple of piccata dishes I ever had in Italian
>> restaurants were with fish.
>
> No kidding!?! That was the first time I'd ever put fish and piccata
> together in the same sentence, but I'm interested enough in the
> concept to try it sometime. Thanks.
>
> I found the recipe I saw, but won't follow it exactly because it calls
> for bread crumbs (which I won't do to fish) and chicken stock (no
> thank you with fish). Somebody else might be interested in seeing it
> though, so here it is.
> http://www.skinnytaste.com/2011/12/f...r-piccata.html
>

interesting they call for chicken stock. I would have called for fish
stock, but then say you can substitute chicken stock if that is all you
have.

On Monday, August 5, 2013 8:35:50 AM UTC-4, Pico Rico wrote:
>
> interesting they call for chicken stock. I would have called for fish
> stock, but then say you can substitute chicken stock if that is all you
> have.

I'm also surprised at chicken stock. However, I think fish stock might change the flavor too much. If more liquid is required I'd probably go for vegetable stock.

It probably doesn't matter, after all the recipe is damaged by using oil spray and light butter. And all chicken stock is fate free, assuming it's been made correctly.

http://www.richardfisher.com

On Mon, 05 Aug 2013 05:22:50 -0700, sf > wrote:

>On Sun, 04 Aug 2013 19:20:38 -0400, jmcquown >
>wrote:
>
>> On 8/4/2013 6:55 PM, sf wrote:
>> > On Sun, 04 Aug 2013 18:35:20 -0400, jmcquown >
>> > wrote:
>> >
>> >> On 8/4/2013 5:56 PM, sf wrote:
>> >>>
>> >>> I even saw a recipe for fish piccata the other day, but I don't
>> >>> remember what kind of fish it was.
>> >>>
>> >> Probably sole. Any nice mild white fish will do.
>> >>
>> > Probably. I think they may have called it "flounder".
>> >
>> Both are flatfish but sole is more delicate.
>>
>
>I don't see flounder out here, just two types of sole (Petrale and
>Dover).

There's no Dover sole sold in the US, at least not fresh, and freezing
ruins any seafood... US restaurants that list Dover sole on their
menus are lying.
http://chowhound.chow.com/topics/577963

On Mon, 5 Aug 2013 06:19:54 -0700 (PDT), Helpful person
> wrote:

> If more liquid is required I'd probably go for vegetable stock.

Agreed.

--
Food is an important part of a balanced diet.

On 8/5/2013 8:30 AM, sf wrote:
> On Sun, 4 Aug 2013 17:39:45 -0700, gtr > wrote:
>
>> On 2013-08-04 21:56:24 +0000, sf said:
>>
>>>
>>> I even saw a recipe for fish piccata the other day, but I don't
>>> remember what kind of fish it was.
>>
>> Actually the first couple of piccata dishes I ever had in Italian
>> restaurants were with fish.
>
> No kidding!?! That was the first time I'd ever put fish and piccata
> together in the same sentence, but I'm interested enough in the
> concept to try it sometime. Thanks.
>
> I found the recipe I saw, but won't follow it exactly because it calls
> for bread crumbs (which I won't do to fish) and chicken stock (no
> thank you with fish). Somebody else might be interested in seeing it
> though, so here it is.
> http://www.skinnytaste.com/2011/12/f...r-piccata.html
>
Thanks! I don't have a problem with breadcrumbs on fish. A light
coating is fine. Dredged heavily in crumbs, not so much. I don't see
any real evidence of sauce being spooned over the fish in the final
pictures. It just looks like breaded fried fish topped with lots of
chopped parsley, some capers and slices of lemon.

I might try something similar with the cod fillets I bought.

Jill

In article >,
says...
>
> On 8/5/2013 8:30 AM, sf wrote:
> > On Sun, 4 Aug 2013 17:39:45 -0700, gtr > wrote:
> >
> >> On 2013-08-04 21:56:24 +0000, sf said:
> >>
> >>>
> >>> I even saw a recipe for fish piccata the other day, but I don't
> >>> remember what kind of fish it was.
> >>
> >> Actually the first couple of piccata dishes I ever had in Italian
> >> restaurants were with fish.
> >
> > No kidding!?! That was the first time I'd ever put fish and piccata
> > together in the same sentence, but I'm interested enough in the
> > concept to try it sometime. Thanks.
> >
> > I found the recipe I saw, but won't follow it exactly because it calls
> > for bread crumbs (which I won't do to fish) and chicken stock (no
> > thank you with fish). Somebody else might be interested in seeing it
> > though, so here it is.
> > http://www.skinnytaste.com/2011/12/f...r-piccata.html
> >
> Thanks! I don't have a problem with breadcrumbs on fish. A light
> coating is fine. Dredged heavily in crumbs, not so much. I don't see
> any real evidence of sauce being spooned over the fish in the final
> pictures. It just looks like breaded fried fish topped with lots of
> chopped parsley, some capers and slices of lemon.
>
> I might try something similar with the cod fillets I bought.
>
> Jill

I use breadcrumbs but lately been using Panko instead. Maintains a
crunch when cooked. Last thing I made was Panko and Parmesian Zucchini
sticks.

On Sun, 18 Aug 2013 14:35:31 -0400, T >
wrote:

> I use breadcrumbs but lately been using Panko instead. Maintains a
> crunch when cooked. Last thing I made was Panko and Parmesian Zucchini
> sticks.
>
I like panko too. Works well on bake chicken parts when mixed with
parmesan cheese and savory herbs.

--
Food is an important part of a balanced diet.

On 2013-08-18 18:35:31 +0000, T said:

> I use breadcrumbs but lately been using Panko instead. Maintains a
> crunch when cooked. Last thing I made was Panko and Parmesian Zucchini
> sticks.

I can buy panko at the supermarket but everything I've ever gotten in
the guise of croutons or breadcrumbs tasted like something stored in my
granma's garage for a few years.