Petrale Sole Or Chicken Piccata Recipe
Recipe information
Make Petrale Sole Or Chicken Piccata in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Protein
Coating
Cooking Fats
Sauce
Finishing
Protein
1. Prepare protein
If using petrale sole: pat fillets dry with paper towels and, if large, cut into 3–4 oz portions. If using chicken: place breasts between two sheets of plastic wrap and pound gently to even 1/4–1/2-inch thickness. Season both sides of the fillets or chicken with 1 tsp salt and 1 tsp freshly ground black pepper.
Coating
2. Make coating
On a wide shallow plate or pie pan, combine 1 cup all-purpose flour, 1/4 cup finely grated Parmesan (optional) and 1/2 tsp paprika. Lightly dredge each piece of fish or chicken in the flour mixture, shaking off excess so a thin, even coating remains. Place dredged pieces on a wire rack or plate until ready to cook.
Cooking Fats
3. Heat pan and brown protein
In a large skillet over medium-high heat, add 2 tbsp olive oil and 2 tbsp unsalted butter. When the butter foams and the pan is hot (but not smoking), add the dredged fillets or chicken in a single layer without crowding. For petrale sole fillets: cook 1–2 minutes per side until golden and just cooked through. For 1/4–1/2-inch chicken cutlets: cook 2–3 minutes per side until golden and an instant-read thermometer registers 160°F (they will finish in the sauce). Transfer cooked pieces to a warm plate and tent loosely with foil.
Sauce
4. Deglaze pan
Lower heat to medium. Add 1/2 cup dry white wine (or stock) to the hot skillet to deglaze, scraping up browned bits with a wooden spoon. Let the liquid reduce for 1–2 minutes.
5. Build sauce
Add 1/4 cup fresh lemon juice, 2 tbsp drained capers and 1 minced garlic clove to the skillet. Cook, stirring, for 30–45 seconds until fragrant.
6. Finish sauce and return protein
Stir in remaining 2 tbsp unsalted butter and 2 tbsp additional butter (total finishing butter as listed) or add the remaining butter one tablespoon at a time, swirling the pan so the sauce emulsifies and thickens slightly. Taste and adjust seasoning with a pinch more salt and pepper if needed. Return the cooked fillets or chicken to the skillet, spoon the sauce over them and warm through for 30–60 seconds—do not overcook. Sprinkle 2 tbsp chopped fresh parsley over the top.
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