Yum! The Best Piccata Includes Fish
Piccata is an Italian dish that is traditionally made with a thin, crispy chicken cutlet topped with a tangy lemon-butter sauce with capers. You can substitute the chicken cutlets with delicate white fish fillets like sole for a delicious alternative. Piccata’s zesty lemon-butter sauce, with salty capers and fresh parsley, pairs wonderfully with fish. Once you’ve made the switch, you’ll wonder why you never tried it before.
Swapping chicken for fish in a favorite recipe is a great way to incorporate more seafood into your diet. A recently published global diet analysis found that the nutritious foods that we aren’t eating enough of, like seafood, are more important for our long-term health than the unhealthy foods we eat. Eating just one serving of fish per week has many health benefits. The benefits range from reducing the risk of heart disease to protecting against mental decline as you age.
Sole has a mild flavor and tender texture that makes it an ideal substitute for chicken. It’s low in saturated fat and high in protein. It is an excellent source of important nutrients including vitamin D, selenium, and phosphorous.
Sole Piccata With Lemon-Butter Sauce
1 cup all-purpose flour
3 large eggs, beaten
2 cups fine panko bread crumbs
1/2 cup Parmigiano-Reggiano cheese, grated
8 sole fillets (4-6 ounces each)
Freshly ground black pepper
1/2 cup dry white wine
1 1/2 tablespoons capers, drained
1 1/2 tablespoons flat-leaf parsley, minced
2 tablespoons fresh lemon juice
5 tablespoons unsalted butter
A dash of cream (optional)
1. Get out three wide, shallow bowls and set out on a work surface. Add flour to the first. Crack and beat the eggs in the second. Add the panko and parmesan to the third. Mix the panko and parmesan together thoroughly.
2. Lay parchment paper onto the counter or over a baking dish. Then, using paper towel, pat the sole fillets to remove any water on the outside. Once they are dry, lightly dust both sides of the fish with salt and pepper.
3. One at a time: coat both sides of the fillet with flour and shake off any excess. Next, dip into the egg bowl. Then coat it with panko and parmesan by scooping the mixture onto the fillet and gently pressing it in. Once both sides are coated, lay it on the parchment paper. Repeat for the remaining 7 fillets.
4. Pour ¼ inch of vegetable oil into the bottom of a large skillet. Heat the oil over high until it shimmers but is not smoking.
5. Lay a couple of the fillets into the skillet being careful not to be burned by splashing oil. Gently swirl the pan as you fry the fillets. As soon as both sides are nicely browned and crispy (about 3 minutes), remove the fillets, place on paper towel, and replace with other fillets. Repeat until all 8 are done. Add additional oil to the skillet as needed.
6. Reserve 1 tablespoon of oil in the skillet after frying the fish fillets. Pour in the white wine. Bring to a boil over medium-high until the alcohol has cooked off (about 2 minutes). Whisk in the butter and capers. Continue whisking it until the butter melts.
7. Lower the heat to medium after the butter has melted. Reduce until the sauce has emulsified and become creamy. Whisk in a dash of cream, lemon juice and parsley. Season with salt and pepper to taste. Remove from heat.
8. Arrange the fillets on a platter and drizzle the warm lemon-butter sauce on top. Serve with a side salad or over angel hair pasta with tomatoes and spinach.
Ready to try this recipe at home? Find the freshest sole for your seafood piccata at City Fish Market.