11 Zesty Italian Piccata Recipes That Make Weeknights Feel Special

Weeknights can feel special with just a hint of Italian magic, and a zesty Piccata dish is the perfect way to do it.

Picture tender chicken or juicy shrimp covered in a tangy lemon-caper sauce.

Whether you enjoy hearty veal or the earthy taste of mushrooms, there’s a Piccata recipe waiting for you.

Are you ready to explore these delicious twists?

Let’s enjoy these vibrant flavors together!

Classic Chicken Piccata

Chicken Piccata is an Italian-American classic that perfectly balances the flavors of tangy lemon, savory capers, and rich butter. This dish is known for its simplicity and elegance, making it a favorite for both weeknight dinners and special occasions. The combination of tender chicken breasts, a luscious sauce, and a hint of fresh parsley creates a dish that’s as delightful to the palate as it’s straightforward to prepare.

Preparing Classic Chicken Piccata involves lightly breading chicken cutlets, pan-frying them to golden perfection, and then simmering them in a delectable sauce made from white wine, lemon juice, and capers. The sauce is enriched with butter, adding a velvety texture that coats the chicken beautifully. This dish is typically served with pasta or a side of sautéed vegetables, making it a versatile and satisfying meal.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour, for dredging
• 4 tablespoons unsalted butter
• 3 tablespoons olive oil
• 1/2 cup white wine or chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup brined capers, rinsed and drained
• 1/4 cup fresh parsley, chopped
• Lemon slices, for garnish (optional)

Cooking Instructions:

1. Prepare the Chicken: Start by seasoning the chicken breasts with salt and pepper on both sides. Dredge each piece in flour, shaking off any excess to make sure a light coating.
2. Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and the oil is hot, add the chicken breasts. Cook them for about 3-4 minutes on each side until they’re golden brown. Remove the chicken from the pan and set aside on a plate.
3. Make the Sauce: In the same skillet, add the remaining olive oil and butter. Once melted, pour in the white wine (or chicken broth), scraping up any browned bits from the bottom of the pan to add flavor. Let the liquid simmer for about 2 minutes.
4. Add Lemon and Capers: Stir in the lemon juice and capers. Allow the sauce to simmer for another 2 minutes to let the flavors meld.
5. Combine Chicken and Sauce: Return the cooked chicken to the skillet, and let it simmer in the sauce for about 5 minutes. This step guarantees that the chicken absorbs the flavors of the sauce, becoming tender and juicy.
6. Finish and Serve: Once the chicken is cooked through, remove the skillet from heat. Garnish the dish with chopped parsley and optional lemon slices. Serve immediately, spooning the sauce over the chicken.

Extra Tips:

When preparing Chicken Piccata, it’s important to not overcrowd the pan when cooking the chicken breasts, as this can prevent them from browning properly. If necessary, cook the chicken in batches.

Also, be sure to use fresh lemon juice for the brightest flavor. If the sauce is too tart, you can balance it with a pinch of sugar.

Finally, if you prefer a thicker sauce, consider adding a little cornstarch mixed with water to the sauce while it simmers. Enjoy your Classic Chicken Piccata with a side of pasta or a fresh green salad for a complete meal.

Lemon Herb Fish Piccata

Lemon Herb Fish Piccata is a delightful twist on the classic Italian chicken piccata, bringing in the fresh flavors of the sea and the aromatic herbs of the Mediterranean. This dish is perfect for those who love a zesty and light meal, as it combines delicate white fish with a tangy lemon and caper sauce. The addition of fresh herbs not only enhances the flavor but also adds a beautiful visual appeal to the plate.

Ideal for a family dinner or a special gathering, this dish is both simple to prepare and impressive to serve.

The secret to a successful Lemon Herb Fish Piccata lies in choosing a firm white fish, such as cod or halibut, that can hold up well to the cooking process. The fish is lightly dredged in flour and quickly sautéed in olive oil to create a crispy exterior while keeping the interior moist and tender.

The sauce, made from lemon juice, white wine, and capers, is reduced to a silky consistency that perfectly complements the fish. This recipe serves 4-6 people, making it an excellent choice for a small dinner party or a cozy family meal.

Ingredients:

• 4-6 white fish fillets (each about 6-8 ounces)
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 4 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1/2 cup white wine
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained and rinsed
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• Lemon slices for garnish

Instructions:

1. Prepare the Fish: Pat the fish fillets dry with paper towels and season both sides with salt and pepper. Dredge each fillet in flour, shaking off excess.
2. Cook the Fish: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the fillets to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer the fish to a plate and cover with foil to keep warm.
3. Make the Sauce: In the same skillet, reduce heat to medium and add the remaining olive oil and butter. Once the butter has melted, add the white wine, stirring to scrape up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 2 minutes.
4. Finish the Sauce: Stir in the lemon juice and capers, and simmer for another 2 minutes. Add the chopped parsley and basil, stirring to combine. Season the sauce with salt and pepper to taste.
5. Combine and Serve: Return the fish fillets to the skillet, spooning the sauce over the top. Continue to cook for another minute to allow the flavors to meld. Transfer the fish to a serving platter, garnish with lemon slices, and serve immediately.

Extra Tips:

For the best results, use fresh lemon juice rather than bottled, as it provides a brighter and more authentic flavor. If you prefer a thicker sauce, you can stir in a teaspoon of cornstarch mixed with water during the reduction process.

Additionally, feel free to experiment with different herbs like dill or thyme to suit your taste preferences. If white wine isn’t available, chicken broth can be substituted to maintain the desired acidity and depth of flavor.

Tantalizing Tofu Piccata

Tofu Piccata is an innovative twist on the classic Italian dish, traditionally made with chicken or veal. This plant-based version retains all the zesty, vibrant flavors of the original while offering a satisfying and protein-rich alternative for vegetarians and vegans. The tofu is lightly pan-fried to achieve a crispy golden crust and then simmered in a tangy, lemony sauce accented by capers and white wine. This dish is perfect for those seeking a light yet fulfilling meal that’s packed with flavor and nutrition.

This Tofu Piccata recipe serves 4-6 people and is a delightful option for both a family dinner or an elegant gathering with friends. The tofu serves as a blank canvas, absorbing the bright and zesty flavors of lemon and capers, resulting in a dish that’s both invigorating and satisfying.

The simplicity of the ingredients allows the bold flavors to shine through, making this a memorable meal that will surely impress your guests.

Ingredients:

• 2 blocks (14 oz each) of firm tofu, drained and pressed
• 1/2 cup all-purpose flour
• Salt and freshly ground black pepper, to taste
• 4 tablespoons olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup dry white wine or vegetable broth
• 1/4 cup capers, drained
• 1/4 cup fresh parsley, chopped
• 1 tablespoon vegan butter (optional)
• Lemon slices, for garnish

Cooking Instructions:

1. Prepare the Tofu: Slice the pressed tofu into 1/2-inch thick slices. Pat each slice dry with a paper towel to remove excess moisture.
2. Coat the Tofu: In a shallow dish, combine the flour with a pinch of salt and black pepper. Dredge each tofu slice in the flour mixture, making certain they’re evenly coated and shaking off any excess.
3. Pan-Fry the Tofu: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the tofu slices in a single layer, cooking in batches if necessary. Fry each side for 3-4 minutes until golden brown. Remove the tofu from the skillet and set aside on a plate lined with paper towels.
4. Make the Sauce: In the same skillet, add the remaining 2 tablespoons of olive oil. Stir in the lemon juice, white wine (or vegetable broth), and capers. Bring the mixture to a simmer, scraping up any browned bits from the tofu.
5. Simmer the Tofu: Return the tofu to the skillet, reducing the heat to medium-low. Spoon the sauce over the tofu and allow it to simmer for 5-7 minutes, letting the tofu absorb the flavors. If desired, stir in the vegan butter for a richer sauce.
6. Garnish and Serve: Remove the skillet from heat and sprinkle the chopped parsley over the tofu. Garnish with lemon slices. Serve immediately with your choice of sides, such as mashed potatoes, rice, or a fresh salad.

Extra Tips:

When preparing Tofu Piccata, verify your tofu is well-pressed to remove as much moisture as possible – this helps achieve the ideal crispy texture.

If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with water to the sauce step to thicken it. Additionally, using a cast-iron skillet can enhance the browning process for the tofu.

For a gluten-free option, substitute the all-purpose flour with almond flour or gluten-free flour blend. Enjoy your delightful, zesty creation!

Mushroom Piccata With Garlic

Mushroom Piccata with Garlic is a delightful twist on the traditional Italian dish, replacing the customary meat with hearty mushrooms. This vegetarian rendition isn’t only a treat for those who prefer plant-based meals but also a flavorful option for anyone looking to try something new.

The dish combines the rich umami flavor of mushrooms with the tangy, zesty notes of lemon and the savory depth of garlic. The result is a dish that’s both satisfying and invigorating, making it perfect for any occasion, whether it’s a casual weeknight dinner or a special gathering with friends and family.

This recipe serves 4-6 people and is perfect for those who appreciate the robust flavors of Italian cuisine without the heaviness of meat. The mushrooms absorb the vibrant piccata sauce beautifully, ensuring that every bite is packed with flavor. The addition of capers and fresh parsley enhances the dish with additional layers of taste, while the garlic adds a comforting warmth.

Serve this Mushroom Piccata with Garlic alongside a fresh salad or some crusty bread to soak up the delicious sauce.

Ingredients:

• 1 lb (450g) cremini or button mushrooms, sliced
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 1/4 cup fresh parsley, chopped
• 1 tablespoon unsalted butter
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Prepare the Ingredients: Begin by washing and slicing the mushrooms. Make sure they’re roughly the same size for even cooking. Mince the garlic and chop the parsley, setting them aside for later use.
2. Cook the Mushrooms: In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they’re golden brown and tender, about 8-10 minutes. If the pan becomes too dry, add a little more olive oil.
3. Add the Garlic: Once the mushrooms are cooked, reduce the heat to medium and add the minced garlic to the skillet. Sauté for about 1-2 minutes, or until the garlic becomes fragrant, being careful not to let it burn.
4. Simmer the Sauce: Pour in the vegetable broth and lemon juice, stirring to combine. Bring the mixture to a gentle simmer. Add the capers, stirring them into the sauce. Allow the sauce to cook for about 5 minutes, letting the flavors meld together.
5. Finish with Butter and Season: Stir in the unsalted butter until it melts completely into the sauce, adding a rich texture. Season the dish with salt and pepper to taste. Stir in half of the chopped parsley, reserving the rest for garnish.
6. Serve: Transfer the Mushroom Piccata with Garlic to a serving dish. Garnish with the remaining parsley and serve with lemon wedges on the side for an extra citrusy kick.

Extra Tips:

For the best results, choose mushrooms that are firm and fresh. Avoid washing them under running water as they can become waterlogged; instead, wipe them with a damp cloth to clean.

If you prefer a thicker sauce, you can add a slurry of cornstarch and water to the simmering sauce to thicken it to your desired consistency. Finally, this dish pairs beautifully with a light white wine, which complements the lemon and garlic flavors well.

Enjoy your Mushroom Piccata with Garlic hot, as the flavors are most vibrant when freshly cooked.

Shrimp Piccata With Capers

Shrimp Piccata With Capers is a delightful and easy-to-make dish that combines the briny taste of capers with succulent shrimp, all coated in a rich and tangy lemon-butter sauce. This dish is perfect for a weeknight dinner or a special occasion, as it presents a sophisticated flavor profile while being relatively quick to prepare.

The shrimp are lightly sautéed and then simmered with the capers and sauce, creating a harmonious blend of flavors that’s certain to impress your family and friends.

The origins of piccata are rooted in Italian cuisine, traditionally made with veal or chicken. However, this shrimp variation offers a lighter and equally delicious take on the classic. The key to this dish is balancing the sharpness of the lemon with the buttery texture of the sauce, punctuated by the salty pop of the capers.

Serve it over a bed of pasta or alongside some crusty bread to soak up the delectable sauce. It’s a meal that’s both comforting and elegant, bringing a taste of Italy to your dining table.

Ingredients (Serves 4-6):

• 1 ½ pounds large shrimp, peeled and deveined
• Salt and freshly ground black pepper to taste
• ¼ cup all-purpose flour
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1/3 cup fresh lemon juice
• ½ cup chicken broth
• ¼ cup capers, drained
• 2 tablespoons chopped fresh parsley

Instructions:

1. Prepare the Shrimp: Season the shrimp with salt and pepper. Then, lightly dredge each shrimp in flour, shaking off any excess. This coating will help thicken the sauce later and provide a slight crispiness to the shrimp.
2. Cook the Shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
3. Make the Sauce: In the same skillet, reduce the heat to medium and add the butter. Once the butter has melted, stir in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet. This will add depth to your sauce.
4. Simmer with Capers: Add the capers to the skillet and let the sauce simmer for about 3 minutes, allowing the flavors to meld together. The sauce should slightly reduce and thicken during this time.
5. Combine and Serve: Return the cooked shrimp to the skillet, tossing them gently in the sauce to coat. Let everything simmer together for another 2 minutes to guarantee the shrimp are heated through. Sprinkle with fresh parsley before serving.

Extra Tips:

When preparing Shrimp Piccata With Capers, it’s important to avoid overcooking the shrimp as they can become tough and rubbery. Keep an eye on them as they cook quickly.

Additionally, if you find the sauce too tart, you can adjust by adding a pinch of sugar or an extra tablespoon of butter to balance the flavors. For an enhanced presentation, consider serving the dish with lemon slices and additional parsley on top.

Enjoy this delightful dish with a glass of white wine for a complete dining experience.

Pork Piccata With White Wine Sauce

Pork Piccata with White Wine Sauce is a delightful twist on the classic Italian dish typically made with veal or chicken. This version uses tender pork cutlets, which are quickly seared to a golden brown and then bathed in a luscious white wine sauce. The sauce, infused with the bright and tangy flavors of lemon and capers, perfectly complements the savory pork, creating a dish that’s both elegant and satisfying.

Whether you’re planning a cozy family dinner or a special occasion meal, this Pork Piccata is sure to impress. This recipe serves 4-6 people and is perfect for anyone seeking a restaurant-quality meal at home. The key to achieving the best flavor is in the balance of the sauce, where the acidity of the lemon and wine is counteracted by the richness of the butter.

This dish pairs beautifully with simple sides like steamed vegetables, mashed potatoes, or a fresh salad, allowing the vibrant flavors of the piccata to shine.

Ingredients:

• 4-6 boneless pork cutlets
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup dry white wine
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped
• Lemon slices, for garnish

Cooking Instructions:

1. Prepare the Pork: Begin by seasoning the pork cutlets with salt and pepper on both sides. Dredge each cutlet in the flour, shaking off any excess.
2. Sear the Cutlets: In a large skillet, heat the olive oil over medium-high heat. Add the pork cutlets and sear for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the cutlets from the skillet and set aside.
3. Make the Sauce: In the same skillet, add the butter and let it melt. Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to simmer and reduce by half.
4. Finish the Sauce: Add the chicken broth, lemon juice, and capers to the skillet. Continue to cook the sauce for another 3-4 minutes, allowing it to thicken slightly.
5. Combine and Serve: Return the pork cutlets to the skillet and spoon the sauce over them. Let the cutlets simmer in the sauce for 2-3 minutes to absorb the flavors. Garnish with chopped parsley and lemon slices before serving.

Extra Tips:

To guarantee your Pork Piccata with White Wine Sauce is a success, make sure the skillet is hot before adding the pork cutlets to achieve a nice sear. If you prefer a thicker sauce, you can add a small amount of cornstarch slurry (cornstarch mixed with a little water) to the sauce while simmering.

For a non-alcoholic version, substitute the white wine with additional chicken broth and a splash of apple cider vinegar for acidity. Finally, using freshly squeezed lemon juice will provide the best flavor for the sauce.

Zucchini Piccata With Parmesan

Zucchini Piccata With Parmesan is a delightful twist on the classic Italian piccata, typically made with chicken or veal. This vegetarian version uses zucchini, creating a fresh and light dish that’s perfect for a flavorful meal.

The zucchini slices are lightly coated and pan-fried until golden, then simmered in a tangy lemon-butter sauce that’s infused with garlic and capers. The dish is finished with a generous sprinkle of Parmesan, adding a rich and nutty flavor that perfectly complements the tangy sauce.

This recipe serves 4-6 people and is ideal for a weeknight dinner or a casual gathering with friends. The combination of zucchini and Parmesan with the classic piccata flavors makes this dish a unique and satisfying meal. Pair it with a side of pasta or a simple green salad for a complete Italian-inspired dinner.

Ingredients:

• 4 medium zucchinis
• 1 cup all-purpose flour
• Salt and freshly ground black pepper, to taste
• 4 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup chicken or vegetable broth
• 1/3 cup fresh lemon juice
• 1/4 cup capers, drained
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions:

1. Prepare the Zucchini: Slice the zucchinis into 1/4-inch thick rounds. Season both sides with salt and pepper. Dredge each slice lightly in the flour, shaking off any excess.
2. Pan-Fry the Zucchini: In a large skillet, heat the olive oil over medium-high heat. Add the zucchini slices in a single layer, working in batches if necessary, and cook for about 2-3 minutes on each side until golden brown. Remove the zucchini from the skillet and set aside.
3. Make the Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the broth, lemon juice, and capers. Bring the mixture to a simmer and let it cook for about 5 minutes until slightly reduced.
4. Combine and Finish: Return the zucchini slices to the skillet, spooning the sauce over them to coat. Let them simmer in the sauce for about 3-4 minutes to absorb the flavors. Sprinkle the Parmesan cheese over the zucchini and cover the skillet for a minute or two until the cheese melts.
5. Garnish and Serve: Transfer the zucchini piccata to a serving platter, drizzle with any remaining sauce from the skillet, and garnish with chopped fresh parsley. Serve immediately while hot.

Extra Tips:

For the best results, choose firm and fresh zucchinis, as they hold up better during cooking. If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with a little water to the sauce to thicken it slightly.

If you’re serving this dish with pasta, reserve some of the pasta water to adjust the sauce consistency if needed. Finally, taste the sauce before serving and adjust the seasoning with extra salt, pepper, or lemon juice to suit your preference.

Veal Piccata With Fresh Parsley

Veal Piccata With Fresh Parsley is a classic Italian dish known for its tender veal cutlets and a zesty, flavorful sauce. The combination of lemon, capers, and fresh parsley gives this dish a bright and invigorating taste, making it a perfect choice for a special dinner or an elegant gathering.

This dish isn’t only delicious but also quite simple to prepare, guaranteeing that you can enjoy a gourmet meal without spending hours in the kitchen.

The preparation begins with lightly flouring and then pan-frying the veal cutlets until they achieve a beautiful golden brown color. The sauce, which is the heart of this dish, is made in the same pan to absorb all the flavors left behind by the veal. The addition of fresh lemon juice, capers, and chicken broth creates a tangy and savory sauce that’s beautifully complemented by the fresh parsley.

Serve this dish over pasta or with a side of roasted vegetables for a complete meal that’s sure to impress.

Ingredients (Serves 4-6):

• 1 1/2 pounds veal cutlets, pounded thin
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, rinsed and drained
• 1/4 cup fresh parsley, chopped

Instructions:

1. Prepare the Veal: Season the veal cutlets with salt and pepper on both sides. Dredge each cutlet in flour, shaking off the excess.
2. Cook the Veal: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the veal cutlets in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until golden brown. Remove the cooked cutlets and set them aside on a platter.
3. Create the Sauce: In the same skillet, add the white wine and deglaze the pan, scraping any brown bits from the bottom. Allow the wine to simmer for about 2 minutes until slightly reduced.
4. Add Ingredients to the Sauce: Pour in the chicken broth and lemon juice, and add the capers. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes so the flavors meld together.
5. Finish the Sauce: Stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth. Add the fresh parsley and return the veal cutlets to the skillet, allowing them to warm through for about 2 minutes.
6. Serve: Transfer the veal cutlets to a serving platter, spooning the sauce over the top. Garnish with additional parsley if desired.

Extra Tips:

When pounding the veal cutlets, make sure they’re of even thickness to promote uniform cooking. If veal isn’t available, chicken breasts can be used as a substitute, though cooking times may vary slightly.

When choosing a white wine for the sauce, opt for a dry variety such as Sauvignon Blanc or Pinot Grigio. Be cautious with the salt, as capers can be quite salty, even after rinsing. Adjust the seasonings to your taste before serving.

Eggplant Piccata With Tomato Relish

Eggplant Piccata With Tomato Relish is a delightful vegetarian twist on the traditional Italian piccata, typically made with meat. This dish features tender slices of eggplant, lightly breaded and sautéed to a golden brown, served with a tangy lemon-caper sauce. The addition of a fresh tomato relish adds a burst of color and flavor, making it an ideal main course or side dish. Perfect for a family gathering or a casual dinner, Eggplant Piccata With Tomato Relish is bound to impress with its vibrant flavors and wholesome ingredients.

In this recipe, the eggplant acts as a wonderful carrier for the bright, zesty flavors of the piccata sauce. The tomato relish complements the dish with its invigorating and slightly sweet taste, balancing the acidity of the lemon and the saltiness of the capers. This delicious meal isn’t only satisfying but also a great way to incorporate more vegetables into your diet. With simple ingredients and straightforward cooking steps, you’ll find that making Eggplant Piccata With Tomato Relish is both enjoyable and rewarding.

Ingredients (Serves 4-6)

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• Salt and pepper to taste
• 1/4 cup olive oil
• 3 tablespoons butter
• 1/2 cup chicken or vegetable broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 1 tablespoon chopped fresh parsley
• 2 medium tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh basil, chopped

Cooking Instructions

1. Prepare the Eggplant: Slice the eggplants into 1/2-inch rounds and sprinkle both sides with salt. Let them sit for about 20 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
2. Set Up Breading Stations: Place the flour, beaten eggs, and breadcrumbs into separate shallow bowls. Season the flour and breadcrumbs with salt and pepper.
3. Bread the Eggplant: Dip each eggplant slice into the flour, shaking off excess, then into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
4. Cook the Eggplant: Heat the olive oil in a large skillet over medium heat. Add the breaded eggplant slices and cook until golden brown and tender, about 3-4 minutes on each side. Remove from the skillet and set aside on a paper towel-lined plate.
5. Make the Sauce: In the same skillet, melt the butter over medium heat. Add the broth, lemon juice, and capers. Simmer for a few minutes until slightly thickened. Stir in the chopped parsley.
6. Prepare the Tomato Relish: In a bowl, combine the diced tomatoes, red onion, balsamic vinegar, and chopped basil. Mix well and season with salt and pepper to taste.
7. Assemble the Dish: Arrange the cooked eggplant slices on a serving platter. Spoon the lemon-caper sauce over the top and finish with the tomato relish.

Extra Tips

For the best results, select firm, fresh eggplants with smooth, shiny skins. Avoid overcrowding the pan when cooking the eggplant slices to guarantee they become crisp and golden.

If you prefer a thicker sauce, you can add a tablespoon of flour to the butter before adding the broth, creating a roux that will help thicken the sauce. The tomato relish can be prepared in advance and stored in the refrigerator for up to a day, allowing the flavors to meld beautifully.

Turkey Piccata With Sage

Turkey Piccata With Sage is a delightful twist on the traditional Italian dish, using turkey cutlets as a leaner alternative to the usual veal or chicken. This recipe is perfect for a family dinner or a special gathering, offering a succulent and aromatic experience with the addition of fresh sage. The turkey is lightly dredged in flour, pan-fried to golden perfection, and then simmered in a tangy lemon and white wine sauce that’s infused with the earthy aroma of sage. This dish is both comforting and elegant, making it a versatile choice for various occasions.

The key to a successful Turkey Piccata With Sage lies in balancing the bold flavors of the sauce with the tender turkey cutlets. Sage, with its strong yet fragrant presence, complements the acidity of the lemon and the richness of the butter, creating a harmonious blend of flavors. The dish pairs beautifully with sides such as mashed potatoes, pasta, or a fresh green salad, making it a complete meal that’s sure to impress. The following recipe serves 4-6 people, guaranteeing everyone at your table can indulge in this delectable Italian classic.

Ingredients:

• 4-6 turkey cutlets (about 1.5 pounds total)
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained
• 10 fresh sage leaves
• Lemon slices, for garnish
• Chopped fresh parsley, for garnish

Cooking Instructions:

1. Prepare the Turkey Cutlets: Season the turkey cutlets on both sides with salt and pepper. Dredge each cutlet lightly in flour, shaking off any excess.
2. Cook the Turkey: In a large skillet, heat the olive oil over medium-high heat. Add the turkey cutlets and cook for about 3-4 minutes on each side, or until golden brown. Remove the cutlets from the skillet and place them on a plate.
3. Make the Sauce: In the same skillet, reduce heat to medium and add the butter. Once melted, add the sage leaves and cook for about 1 minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for about 2 minutes.
4. Finish the Sauce: Add the chicken broth, lemon juice, and capers to the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes until slightly thickened.
5. Combine and Serve: Return the turkey cutlets to the skillet, spooning the sauce over the top. Allow them to simmer in the sauce for another 3-4 minutes until heated through. Garnish with lemon slices and chopped parsley before serving.

Extra Tips: When cooking Turkey Piccata With Sage, make certain the skillet is hot enough before adding the turkey cutlets to achieve a nice golden crust. Be cautious not to overcook the turkey, as it can become dry; instead, focus on achieving a tender and juicy result. If you find the sauce is too tangy, a pinch of sugar can balance the flavors. Additionally, if fresh sage is unavailable, dried sage can be used in moderation, but be mindful of its more concentrated flavor.

Cauliflower Piccata With Lemon Butter

Cauliflower Piccata With Lemon Butter is a delightful twist on the classic Italian dish, substituting the traditional protein with tender cauliflower. This dish features perfectly roasted cauliflower steaks, which are then bathed in a luscious lemon butter sauce, creating a harmonious blend of tangy and savory flavors.

It’s perfect for a weeknight dinner or a special occasion, offering a bright and satisfying meal that’s both vegetarian-friendly and packed with flavor.

The lemon butter sauce is the star of this dish, adding a zesty punch that complements the earthiness of the roasted cauliflower. Capers are included to provide a salty bite, making every forkful a delightful experience.

Serve this dish with a side of crusty bread or over a bed of pasta to soak up the delicious sauce. This recipe serves 4-6 people, making it an excellent choice for a family meal or a small gathering with friends.

Ingredients

• 1 large head of cauliflower
• 4 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter
• 1/2 cup chicken or vegetable broth
• 1 lemon, juiced
• 1/4 cup capers, drained
• 2 tablespoons fresh parsley, chopped

Cooking Instructions

1. Prepare the Cauliflower: Preheat your oven to 400°F (200°C). Remove the leaves and trim the stem of the cauliflower, then slice it into 1-inch thick steaks.
2. Season and Roast: Place the cauliflower steaks on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, flipping halfway through, until golden brown and tender.
3. Make the Lemon Butter Sauce: In a large skillet over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until it forms a light roux. Gradually add the broth, whisking continuously to prevent lumps.
4. Cook for another 2-3 minutes until the sauce thickens slightly.
5. Add Lemon and Capers: Stir in the lemon juice and capers, allowing the flavors to meld for another 2 minutes. Taste and adjust seasoning with salt and pepper as needed.
6. Combine and Serve: Carefully add the roasted cauliflower steaks to the skillet, spooning the lemon butter sauce over each piece. Cook for another 1-2 minutes, making sure the cauliflower is evenly coated with the sauce. Garnish with fresh parsley before serving.

Extra Tips

For an extra burst of flavor, consider adding a pinch of red pepper flakes to the lemon butter sauce for a bit of heat.

If you prefer a thicker sauce, you can add a bit more flour to the roux. Additionally, make sure to pat the capers dry before adding them to the sauce to avoid excess moisture.

Finally, don’t overcrowd the baking sheet when roasting the cauliflower to guarantee even cooking and a nice golden crust.