I used to work in a fine dining Italian restaurant and they had one dish that I never had before, chicken piccata, once I tried it I loved it so much that I ordered it every day for my free staff meal. Once i stopped working at the restaurant I ha...
I used to work in a fine dining Italian restaurant and they had one dish that I never had before, chicken piccata, once I tried it I loved it so much that I ordered it every day for my free staff meal. Once i stopped working at the restaurant I have been trying to recreate the exact high quality chicken piccata at home but with very bad luck. My chicken piccata didn't taste anything like chicken piccata. I came across a YouTube video that mentioned to keep the heat on very low not to brake the sauce, they were using the word "emulsion" so I started to think about only the piccata sauce and how it's similar to making homemade mayonnaise that you can brake the sauce and be left with only oil. I tried yesterday to make the sauce only and then once it came out good I made some chicken and poured the sauce on top. My advice is KEEP THE HEAT ON THE LOWEST LEVEL POSSIBLE ONCE YOU ADD THE BUTTER. Also feel free to practice just making the sauce without the whole chicken recipe for extra practice, kind of like this video only making the sauce. https://youtube.com/shorts/vjSuDhVx4MA?is=gttcHIzjvD\_RD1Gh If you have any advice how to make authentic chicken piccata please let me know. submitted by /u/Lopsided_Delivery_93 [link] [comments]
