Chicken piccata is a dish prepared by seasoning thinly pounded chicken pieces, coating them in flour and dipping them in beaten eggs before frying them in a pan. The dish takes its name from the Italian word cutwhich means “a thrust of the spear”. The origin of the name is said to come from the cooking technique itself: chicken cutlets are so thin that they can be flipped with a single stroke of the fork during cooking.
In Japan, the piccata cooking method became popular in homes in the 1970s and 1980s and is used not only for chicken but also pork, seafood, and vegetables. Unlike Tonkatsu or Chicken Katsu, piccata is not coated in panko breadcrumbs or fried, making it less fatty 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 in the egg offers good flavor and tanginess, you can also serve it with sauces like ketchup or tonkatsu sauce if you prefer. Start the year off right with this healthy, easy and delicious dish!
Minced chicken
Chicken fillets dipped in a tasty cheese and egg batter and fried in a pan
Portions: 2 portions
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Lightly pound the chicken with a meat mallet. Season with salt and pepper, then coat with flour.
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Beat the egg, cheese and parsley in a shallow dish. Heat the oil in a pan over medium heat. Dip the chicken into the egg mixture, then add it to the pan. Cook for a few minutes, or until golden brown, then turn and cook for another couple of minutes until golden brown.
