Dinner tonight: Chicken Piccata

Nexis said:

Chicken Piccata with Lemon Madeira Sauce & Capers

6 chicken cutlets
salt & pepper
1/2 cup flour
1/2 tsp paprika
1/4 cup unsalted butter
1-2 Tbsp olive oil
1/4 Madeira (or you can sub another white wine)
1/2 cup chicken stock
3 Tbsp freshly squeezed lemon juice
1 lemon, sliced
3-4 tbsp capers
3 tbsp minced parsley
1 lb linguini, cooked and drained
2 tbsp butter, cold and cut into small cubes

Trim chicken and pound if needed to an even 1/4" thickness. (Luckily for me, the
butcher did this for me!) Season with salt & pepper.
Using a whisk, combine flour and paprika on a plate, then dredge chicken, shaking off
any excess.
Melt 2 tbsp butter with the olive oil over med-high heat. Brown chicken quickly (1-2
min per side) and remove to a plate.
Add 1 tsp of the remaining flour (from dredging) to the pan and combine with
remaining butter-oil mixture. Whisk in Madeira and bring to a boil, scraping any
brown bits from the pan. Add chicken stock and lemon juice, and simmer briefly.
Return chicken to skillet along with lemon sliced and capers. Simmer until chicken is
cooked through. (about 5 minutes.)
Divide linguini among plates and top with chicken. Whisk cold butter into sauce, then
stir in parsley. Pour over chicken & pasta.

(Snipped)

That's one of my husband's very favorite dinners & my recipe is very
similar to yours. I do use a bit more butter at the end, but yours is
probably a healthier version. Have never tried using Madiera in it -
I've always just added dry white Martini & Rossi Vermouth - Madiera
might make a nice change. Serve mine over Trader Joe's wide
pepperdalle noodles.

Although it does sort of alarm the cats, I have to admit I rather enjoy
the part where you thwack the devil out of the chicken breasts with a
metal meat mallet - a productive way to blow off a little steam after a
long day. Why should the butcher have all the fun?

Nancy T

ntantiques said:

Quoted message said:

Chicken Piccata with Lemon Madeira Sauce & Capers

6 chicken cutlets
salt & pepper
1/2 cup flour
1/2 tsp paprika
1/4 cup unsalted butter
1-2 Tbsp olive oil
1/4 Madeira (or you can sub another white wine)
1/2 cup chicken stock
3 Tbsp freshly squeezed lemon juice
1 lemon, sliced
3-4 tbsp capers
3 tbsp minced parsley
1 lb linguini, cooked and drained
2 tbsp butter, cold and cut into small cubes

Trim chicken and pound if needed to an even 1/4" thickness. (Luckily for
me, the
butcher did this for me!) Season with salt & pepper.
Using a whisk, combine flour and paprika on a plate, then dredge
chicken, shaking off
any excess.
Melt 2 tbsp butter with the olive oil over med-high heat. Brown chicken
quickly (1-2
min per side) and remove to a plate.
Add 1 tsp of the remaining flour (from dredging) to the pan and combine
with
remaining butter-oil mixture. Whisk in Madeira and bring to a boil,
scraping any
brown bits from the pan. Add chicken stock and lemon juice, and simmer
briefly.
Return chicken to skillet along with lemon sliced and capers. Simmer
until chicken is
cooked through. (about 5 minutes.)
Divide linguini among plates and top with chicken. Whisk cold butter
into sauce, then
stir in parsley. Pour over chicken & pasta.

This reminds me of a dish I had in a restaurant in Orlando a number of years
ago and loved it; Chicken Piccata ala Milanese. I have not seen it on a
menu elsewhere so I will try this and see if I like it as well.

--
To email, replace Cujo with Juno

"ntantiques" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nexis wrote:
(Snipped)

That's one of my husband's very favorite dinners & my recipe is very
similar to yours. I do use a bit more butter at the end, but yours is
probably a healthier version. Have never tried using Madiera in it -
I've always just added dry white Martini & Rossi Vermouth - Madiera
might make a nice change. Serve mine over Trader Joe's wide
pepperdalle noodles.

Although it does sort of alarm the cats, I have to admit I rather enjoy
the part where you thwack the devil out of the chicken breasts with a
metal meat mallet - a productive way to blow off a little steam after a
long day. Why should the butcher have all the fun?

Nancy T

On days when I have alot of time to cook, I don't mind pounding meats and other prep
work. But it sure was nice to know that I can have it all prepped for whatever recipe
I am making without my spending time that I would otherwise be enjoying by relaxing
after dinner. Start to finish, dinner last night took about 30 minutes 🙂 After an
afternoon of kayaking, it's a good thing it didn't take longer lol. By the time we
got home, everyone was famished!

kimberly

Quoted message said:

"L, not -L" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

ntantiques said:

Quoted message said:

Chicken Piccata with Lemon Madeira Sauce & Capers

6 chicken cutlets
salt & pepper
1/2 cup flour
1/2 tsp paprika
1/4 cup unsalted butter
1-2 Tbsp olive oil
1/4 Madeira (or you can sub another white wine)
1/2 cup chicken stock
3 Tbsp freshly squeezed lemon juice
1 lemon, sliced
3-4 tbsp capers
3 tbsp minced parsley
1 lb linguini, cooked and drained
2 tbsp butter, cold and cut into small cubes

Trim chicken and pound if needed to an even 1/4" thickness. (Luckily for
me, the
butcher did this for me!) Season with salt & pepper.
Using a whisk, combine flour and paprika on a plate, then dredge
chicken, shaking off
any excess.
Melt 2 tbsp butter with the olive oil over med-high heat. Brown chicken
quickly (1-2
min per side) and remove to a plate.
Add 1 tsp of the remaining flour (from dredging) to the pan and combine
with
remaining butter-oil mixture. Whisk in Madeira and bring to a boil,
scraping any
brown bits from the pan. Add chicken stock and lemon juice, and simmer
briefly.
Return chicken to skillet along with lemon sliced and capers. Simmer
until chicken is
cooked through. (about 5 minutes.)
Divide linguini among plates and top with chicken. Whisk cold butter
into sauce, then
stir in parsley. Pour over chicken & pasta.

This reminds me of a dish I had in a restaurant in Orlando a number of years
ago and loved it; Chicken Piccata ala Milanese. I have not seen it on a
menu elsewhere so I will try this and see if I like it as well.

It's very tasty. If you don't want to use (or just don't have any) wine, you can use
all chicken stock (3/4 cup total). Works out well.

kimberly

Nexis said:

Chicken Piccata with Lemon Madeira Sauce & Capers

6 chicken cutlets
salt & pepper
1/2 cup flour
1/2 tsp paprika
1/4 cup unsalted butter
1-2 Tbsp olive oil
1/4 Madeira (or you can sub another white wine)
1/2 cup chicken stock
3 Tbsp freshly squeezed lemon juice
1 lemon, sliced
3-4 tbsp capers
3 tbsp minced parsley
1 lb linguini, cooked and drained
2 tbsp butter, cold and cut into small cubes

Trim chicken and pound if needed to an even 1/4" thickness.

Pounded does not equal cutlets... cutlets for piccata are *sliced*
thin. If they're pounded you've ruined the dish, asbsolutely RUINED.
Blech

Sheldon said:

Pounded does not equal cutlets... cutlets for piccata are *sliced*
thin. If they're pounded you've ruined the dish, asbsolutely RUINED.
Blech

We are talking 1/4 inch thick paillards of chicken breasts - not
something that's been beaten to a pulp with the business side of the
meat mallet - and they're ideal for this dish.

Nancy T
Whose dear Mother used to say, "If you really don't like it, just don't
eat it, but do sit politely at the table until the rest of us have
finished enjoying our meal."

ntantiques said:

Sheldon said:

Pounded does not equal cutlets... cutlets for piccata are *sliced*
thin. If they're pounded you've ruined the dish, asbsolutely RUINED.
Blech

We are talking 1/4 inch thick paillards of chicken breasts

paillards are usually grilled... those awful veal shoulder thingies
come to mind.

Quoted message said:

- not something that's been beaten to a pulp with the business side of the
meat mallet -

She said "pounded"... something about the word "pounded" you can't
comprehend.

Quoted message said:

and they're ideal for this dish.

Nonsense... pounded is NOT a cutlet.

M-W

pail·lard
noun
Etymology: French paillarde, from Paillard, late 19th century French
restaurateur
: a piece of beef or veal usually pounded thin and grilled
---

Sheldon

Steve Wertz said:

Sheldon said:

censored Twatwilliger said:

Chicken Piccata is made from chicken scallopine, which are BY
DEFINITION pounded thin.

By definition? It's spelled scaloppini.

Then I guess those 55,000 references on Google alone must be
wrong.

You should know better than to be using Google as a dictionary... is
why you stink at crossword puzzles.

He even got me screwing it up with his widdle peepee... it's actually
spelled:

M-W

scallopini
noun
probably from Middle French, shell
: thin slices of meat (as veal) sautéed or coated with flour and fried
---

There are plenty of recipes that indicate pounding, BUT they typically
insinuate pounding for those who can't use a knife (they typically say
if not thin enough pound - which of course is defeating/stupid).
Pounding tender cuts of meat ruins it, don't do it... instead learn to
use a knife. What did people do before foodtv and plastic wrap.

Sheldon

Bob Terwilliger virtualgoth@die_spammer.biz said:

Do you think carpaccio isn't
supposed to be pounded?

I do. Here is the recipe, straight from the source:
<http://www.cipriani.com/cipriani/Consigli/carpaccioe.htm> and
<http://www.cipriani.com/cipriani/Consigli/salsacarpaccioe.htm>.

Victor

Carpaccio

Ingredients:
(serves 6 as a first course)

3 pounds boned shell of beaf (1.350 g), to yield 1 1/2 pounds after
trimming (675 g)
1 recipe Carpaccio Sauce
salt

Recipe:

Trim every bit of fat, sinew, or gristle from the boned shell, leaving a
small cylinder of tender meat. Chill the meat well. Using a razor-sharp
knife, slice the meat paper-thin. Arrange the slices of meat on 6 salad
plates to cover the surface completely. Drizzle the sauce decoratively
over the meat in ribbons. Serve immediately.

Carpaccio Sauce

This tasty sauce for Carpaccio is also used for
hamburgers.

Ingredients:
(makes about 2 cups - 250 ml)

3/4 cup homemade mayonnaise
1 to 2 teaspoons Worcestershire sauce, to taste
1 teaspoon fresh lemon juice
2 to 3 tablespoons milk
salt
freshly ground white pepper

Recipe:

Put the mayonnaise in a bowl and whisk in the Worcestershire sauce and
lemon juice. Whisk in enough milk to make a thin sauce that just coats
the back of a wooden spoon. Taste the sauce and adjust the seasoning
with some salt and pepper and more Worcestershire sauce and/or lemon
juice to taste.

In Italy "Carpaccio" sauce is made with lemon, oil and black pepper. Thin
slices of meat are often covered with "rucola" and scales of reggiano
cheese. In nothern Italy they often replace cheese with slices of truffles.

--
Cheers
Pandora
"Victor Sack" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Bob Terwilliger virtualgoth@die_spammer.biz said:

Do you think carpaccio isn't
supposed to be pounded?

I do. Here is the recipe, straight from the source:
<http://www.cipriani.com/cipriani/Consigli/carpaccioe.htm> and
<http://www.cipriani.com/cipriani/Consigli/salsacarpaccioe.htm>.

Victor

Carpaccio

Ingredients:
(serves 6 as a first course)

3 pounds boned shell of beaf (1.350 g), to yield 1 1/2 pounds after
trimming (675 g)
1 recipe Carpaccio Sauce
salt

Recipe:

Trim every bit of fat, sinew, or gristle from the boned shell, leaving a
small cylinder of tender meat. Chill the meat well. Using a razor-sharp
knife, slice the meat paper-thin. Arrange the slices of meat on 6 salad
plates to cover the surface completely. Drizzle the sauce decoratively
over the meat in ribbons. Serve immediately.

Carpaccio Sauce

This tasty sauce for Carpaccio is also used for
hamburgers.

Ingredients:
(makes about 2 cups - 250 ml)

3/4 cup homemade mayonnaise
1 to 2 teaspoons Worcestershire sauce, to taste
1 teaspoon fresh lemon juice
2 to 3 tablespoons milk
salt
freshly ground white pepper

Recipe:

Put the mayonnaise in a bowl and whisk in the Worcestershire sauce and
lemon juice. Whisk in enough milk to make a thin sauce that just coats
the back of a wooden spoon. Taste the sauce and adjust the seasoning
with some salt and pepper and more Worcestershire sauce and/or lemon
juice to taste.

Victor Sack said:

Bob Terwilliger virtualgoth@die_spammer.biz said:

Do you think carpaccio isn't supposed to be pounded?

It would be ruined.

Quoted message said:

I do. Here is the recipe, straight from the source:
<http://www.cipriani.com/cipriani/Consigli/carpaccioe.htm> and
<http://www.cipriani.com/cipriani/Consigli/salsacarpaccioe.htm>.

Carpaccio

Trim every bit of fat, sinew, or gristle from the boned shell, leaving a
small cylinder of tender meat. Chill the meat well. Using a razor-sharp
knife, slice the meat paper-thin.

Unfortunately the web site doesn't describe the slicing process, it
says to use a sharp knife but not *how*... how to produce thin,
uniform, and *pretty* slices. They show a slicing machine but that
won't slice raw meat paper thin unless partially frozen, ick.

Sheldon

Bob Terwilliger said:

I'm not disputing that "scallopini" is a word. But the word that *I* used is
also a word, and it means something DIFFERENT than the word you are trying
to force upon us. I'm sure you already looked it up, but you're hoping to
suppress the information because it clearly exposes your ignorance:

http://dictionary.reference.com/search?q=scallopine

That's not a dictionary... you're as bad as sqwertz using Google for a
dictionary. Next yoose imbeciles will be using Wikipeadia as a
reference.

Pandora said:

In Italy "Carpaccio" sauce is made with lemon, oil and black pepper. Thin
slices of meat are often covered with "rucola" and scales of reggiano
cheese. In nothern Italy they often replace cheese with slices of truffles.

Yes, I know and I prefer those versions to the real one. However, there
is really only one recipe for Carpaccio and its sauce - the original one
from Harry's Bar in Venice, Italy, where it was invented and named.
That is the recipe I posted. Like some other recipes of this kind, it
is cast in stone and, short of resurrecting the old Commendatore and
making him change it, it will forever remain the same. For everything
else, as in your example, the usage is indeed "Carpaccio", a pretender
or a different dish altogether, no matter how good it happens to be.

BTW, the names chosen by the Commendatore for the dishes/drinks he
invented, Carpaccio and Bellini, reflect his good taste for painters as
well. He didn't name them after "those parvenus Titian and Tintoretto",
to quote R. W. Apple Jr.

Victor

P.S. I wonder if you realise that some of your postings are hardly
readable. This is not just because of your atrocious posting style
(top-posting and failure to snip), but also because of the broken piece
of software (Outlook Express) which you have chosen to use and which
continues to violate or ignore most every Usenet technical convention.
Do you even know that you put the whole quoted text of my message in
your .sig? Here is how your post looks like in the article window of my
newsreader: <http://vsack.homepage.t-online.de/sig.jpg>. Some people -
and there are quite a few of them - may choose to make .sigs totally
invisible - good newsreaders make it possible.

Why not install a good newsreader? Unlike OE, it also won't strip
anything of four characters or fewer followed by a colon in the subject
header (like "OT:", "REC:", or "PING:"😉, effectively sabotaging any
attempts to either killfile or highlight such threads. There is not a
single OE user posting to rfc that has not done this! Why? What's so
hard about installing a good newsreader?

"Victor Sack" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

In Italy "Carpaccio" sauce is made with lemon, oil and black pepper. Thin
slices of meat are often covered with "rucola" and scales of reggiano
cheese. In nothern Italy they often replace cheese with slices of
truffles.

Yes, I know and I prefer those versions to the real one. However, there
is really only one recipe for Carpaccio and its sauce - the original one
from Harry's Bar in Venice, Italy, where it was invented and named.
That is the recipe I posted. Like some other recipes of this kind, it
is cast in stone and, short of resurrecting the old Commendatore and
making him change it, it will forever remain the same. For everything
else, as in your example, the usage is indeed "Carpaccio", a pretender
or a different dish altogether, no matter how good it happens to be.

I have never heard of the recipe you have mentioned!

Quoted message said:

BTW, the names chosen by the Commendatore for the dishes/drinks he
invented, Carpaccio and Bellini, reflect his good taste for painters as
well. He didn't name them after "those parvenus Titian and Tintoretto",
to quote R. W. Apple Jr.

Victor

P.S. I wonder if you realise that some of your postings are hardly
readable. This is not just because of your atrocious posting style
(top-posting and failure to snip),

I don't snip, because only few persons in this NG do like that. I see that
everybody or the most of them, report every word of the previous post. And
it is not a very bad idea, because with all the hundred of post there are,
you can't remember what the person has sayed.

Quoted message said:

but also because of the broken piece
of software (Outlook Express) which you have chosen to use and which
continues to violate or ignore most every Usenet technical convention.
Do you even know that you put the whole quoted text of my message in
your .sig? Here is how your post looks like in the article window of my
newsreader: <http://vsack.homepage.t-online.de/sig.jpg>. Some people -
and there are quite a few of them - may choose to make .sigs totally
invisible - good newsreaders make it possible.

Sorry but I Am not very expert with PC. And BTW I do what other persons do
in this NG.

Quoted message said:

Why not install a good newsreader? Unlike OE, it also won't strip
anything of four characters or fewer followed by a colon in the subject
header (like "OT:", "REC:", or "PING:"😉, effectively sabotaging any
attempts to either killfile or highlight such threads. There is not a
single OE user posting to rfc that has not done this! Why? What's so
hard about installing a good newsreader?

Because I don't understand why I must change. I haven't told you to change
somewhat in your computer. I think everybody is free to use what he likes.
Don't you think so?
And then, if you find that is difficult to answer to me, don't answer.
It's a fortune for you that I don't post 10 or 20 post a day.

--
Cheers
Pandora

Quoted message said:

Pandora said:

"Victor Sack" <[email hidden]> ha scritto

Quoted message said:

However, there
is really only one recipe for Carpaccio and its sauce - the original one
from Harry's Bar in Venice, Italy, where it was invented and named.

I have never heard of the recipe you have mentioned!

Yes, that much is clear.

Quoted message said:

I don't snip, because only few persons in this NG do like that.

Guess again.

Quoted message said:

I see that
everybody or the most of them, report every word of the previous post. And
it is not a very bad idea, because with all the hundred of post there are,
you can't remember what the person has sayed.

The idea is to leave just enough to provide context. You didn't know
that?

Quoted message said:

Sorry but I Am not very expert with PC.

Neither are most of those who use good newsreaders, including myself.

Quoted message said:

And BTW I do what other persons do
in this NG.

No, you don't. Very few people put quoted text of the previous message
in their .sigs.

Quoted message said:

Quoted message said:

Why not install a good newsreader? Unlike OE, it also won't strip
anything of four characters or fewer followed by a colon in the subject
header (like "OT:", "REC:", or "PING:"😉, effectively sabotaging any
attempts to either killfile or highlight such threads. There is not a
single OE user posting to rfc that has not done this! Why? What's so
hard about installing a good newsreader?

Because I don't understand why I must change.

You didn't read the above? Was the explanation unclear? Here it is
again, in somewhat different words: *You* sabotage *my* and other
people's efforts to filter out or to highlight postings or threads with
the subject matter indicated by "OT:", "REC:", or "PING:" in the subject
header.

Quoted message said:

I haven't told you to change
somewhat in your computer. I think everybody is free to use what he likes.
Don't you think so?

No, I don't. Not as long as I live among other people and interact with
them. Your don't-care, only-I-count attitude is typical of spoiled
brats (of any age).

The way you post and the newsreader you use is the exact counterpart to
your clothes, personal hygiene, and the way you address people in 'real'
life. Wait, I can just see you out in the street...

I like the way your hitched-up skirt is showing off the pink colour of
the directoire drawers you are wearing. I especially like that they are
the exact shade of the curlers in your hair. The way they contrast with
that purple stain on your open dressing gown is simply breathtaking.
That tattoo on your left breast is cute but was clearly applied a long
time ago, and the 'artist' forgot to take the inevitable effects of
sagging into account. A pretty large piece of raw onion you ate last
week is wedged between your front teeth. It is turned sideways, which
is good because it covers the space left by the two missing ones. The
last slice of cucumber from the mask you applied Monday night is still
sticking to your forehead, giving a certain je-ne-sais-quoi to your
otherwise declassé appearance. The miasma of chronic halitosis and body
odour emanating from your general direction is somewhat knee-weakening
but it also makes my eyes water, with the pleasing effect of softening
the visual impression you leave. I just wish your voice weren't that
shrill, especially so late at night, and that you would stop bumping me
with your behind every time you pass...

Quoted message said:

And then, if you find that is difficult to answer to me, don't answer.
It's a fortune for you that I don't post 10 or 20 post a day.

Thank God for small favours!

Victor

Victor said:

You didn't read the above? Was the explanation unclear? Here it is
again, in somewhat different words: *You* sabotage *my* and other
people's efforts to filter out or to highlight postings or threads with
the subject matter indicated by "OT:", "REC:", or "PING:" in the subject
header.

I'm a little unclear about this as well. I use OE and I still have "Re:" in
the Subject line. How is your filtering being sabotaged?

Bob

Bob Terwilliger virtualgoth@die_spammer.biz said:

Victor said:

You didn't read the above? Was the explanation unclear? Here it is
again, in somewhat different words: *You* sabotage *my* and other
people's efforts to filter out or to highlight postings or threads with
the subject matter indicated by "OT:", "REC:", or "PING:" in the subject
header.

I'm a little unclear about this as well. I use OE and I still have "Re:" in
the Subject line. How is your filtering being sabotaged?

OK, check out the "PING: Bob Terwilliger (Creamy Greens Soup Rec.)"
thread. That is the subject header of the message posted by Jude, the
OP. You replied to that message directly, yet your subject header was
"Bob Terwilliger (Creamy Greens Soup Rec.)", missing the "PING". So, if
I wanted to filter out or highlight all "PING" posts, I'd miss yours.

Victor

Victor Sack said:

Quoted message said:

I'm a little unclear about this as well. I use OE and I still have "Re:" in
the Subject line. How is your filtering being sabotaged?

OK, check out the "PING: Bob Terwilliger (Creamy Greens Soup Rec.)"
thread. That is the subject header of the message posted by Jude, the
OP. You replied to that message directly, yet your subject header was
"Bob Terwilliger (Creamy Greens Soup Rec.)", missing the "PING". So, if
I wanted to filter out or highlight all "PING" posts, I'd miss yours.

Fortunately, the number of people using OE has been dwindling the
last couple of years. I brought this same subject up a few years
ago and peoepl didn't know what I was talking about either. Of
course they were all using OE, too.

I don't know why MS can't fix something as simple as that. It's
like they *purposely* designed it that way: to be broken.

-sw

Victor Sack said:

Pandora said:

And then, if you find that is difficult to answer to me, don't answer.
It's a fortune for you that I don't post 10 or 20 post a day.

Thank God for small favours!

I kill-filed here as soon as I saw a couple of her posts and
quoting style. I tried to tell her about it, nicely, but...

-sw