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Perfect Piccata: A Guide to Meat & Fish Variations

7 min read apples4sell

Piccata, whether veal, chicken or fish, is a celebrated Italian-American dish. With its delicious tangy lemon butter caper sauce, it takes a good dish and makes it outstanding. It is popular with home cooks because you can have a restaurant quality meal on your table in under 30 minutes

When I go out to dinner at an Italian restaurant, I’m often tempted to order veal or chicken piccata. However, I know how easy piccata is to make at home so I’ll usually order something different.

I consider piccata a weeknight meal because it is quick and versatile. It’s traditionally prepared with veal in Italy but in America chicken is more common. It’s also been widely adapted for fish and even vegetarian options.

The combination of bright, acidic lemon and savory butter creates a rich yet refreshing taste. The delicious piccata sauce gets slight adjustments depending on what protein is used. It can be adjusted to complement the delicate nature of fish or the robust flavor of veal or chicken.
 

Chicken Piccata

Most versions of piccata use lemon, butter, capers and white wine or broth. However, American chicken piccata often uses a heavier amount of butter compared to Italian versions. It often includes the addition of garlic and parsley as standard.

chicken-piccata
Chicken Piccata With Spaghetti

Piccata pairs well with a variety of sides, including pasta, rice, or sautéed vegetables.I like to serve chicken piccata with spaghetti (click for recipe). However in Italy, the pasta would be served as a first course and the piccata as a second course.

Fish Piccata

Fish piccata recipes often swap some butter for extra virgin olive oil. This keeps the dish lighter and complements the delicate fish. The sauce elevates delicate white fish without overpowering it. You want a light glaze rather than a heavy sauce. (You can see the difference in the thickness of the sauce in the two photos of chicken and fish piccata)

Many traditional piccata recipes uses chicken stock in the sauce. For fish, you can use fish stock or clam juice for a deeper seafood flavor. However, I personally like white wine and chicken broth which are more common choices.

When preparing piccata with fish, it works best with fish that can be prepared similarly to a thin meat cutlet. 

  • Thin White Fish: Sole, flounder, tilapia, and trout are popular because they are thin and cook quickly in the pan.
  • Meaty White Fish: Cod, halibut, snapper, or sea bass are often used for a heartier version. They can be sliced into thinner “cutlets” to ensure they cook at the same rate as thin fish..
fish-piccata

I’ve prepared flounder piccata but any of the above fish would work. I made the sauce with sliced shallots which added extra flavor and texture to the fish.

The dish cooks quickly. It’s essential to choose sides that cook in the same time frame or prepare them ahead of time. I used garlic herb roasted potato wedges. Pasta, green beans or broccoli would work too.

Fish Piccata

Serves 2, adjust the recipe accordingly

Ingredients

  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 white fish fillets, 6 to 8 oz. each
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • salt and pepper, to taste
  • flour for dusting, I use Wondra
  • 1 – 2 shallots (depending on size), sliced thin
  • 1 garlic clove, minced
  • 1/4 c. dry white wine
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp.. capers or to taste
  • Grated zest of 1 lemon
  • 1 Tbsp. butter for the sauce

Directions

  1. Season the fish lightly with salt, pepper, garlic powder and onion powder.  Dust with flour and shake off excess.
  2. Melt the butter with the olive oil in a large nonstick fry pan over medium heat.
  3. Arrange the fish in the pan. Cook, about 3 – 4 minutes until golden, turn and cook until done. The fish should be opaque but still moist looking in the center. This should take about 6 to 8 minutes in total.
  4. Use a slotted spatula to transfer the fish to a plate. Keep it warm. Use the same pan to make the sauce.

Directions Lemon Butter Caper Sauce

  1. Add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 2 minutes.
  2. Add the wine and lemon juice. Increase the heat to medium-high. Cook until the sauce thickens slightly, about 2 to 3 minutes.
  3. Stir in the capers and lemon zest. Turn off the heat and add the remaining tablespoon of butter to the sauce and stir to combine. Taste and adjust the seasoning, if necessary. Plate the fish, pour sauce over fillets and serve.

NOTES FROM THE KITCHEN

  • This recipe cooks very quickly. It is important to have all your ingredients prepped ahead of time. Keep them next to the stove.
  • I used banana shallots, a cross between an onion and a shallot. They are larger and have a shape like a banana.
  • Every type of fish will cook a little differently, so you need to check as it cooks.
  • Thin white fish usually will cook in 3-5 minutes per side. The second side will cook quicker. 
  • I prefer small capers that are packed in white balsamic vinegar. The vinegar adds extra flavor to many dishes.

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Piccata is a versatile cooking method that can be adapted to many different proteins. Thinly sliced veal and chicken breast are the most common. The best fish options are flounder, sole, snapper, tilapia, cod, hake, halibut, or sea bass. For sauce variations you can add minced garlic, shallots, or a touch of heavy cream for extra depth.

Have you prepared piccata at home and if so, what is your favorite? Are you comfortable cooking fish or do you prefer to order it at a restaurant? Do you have a favorite meal at an Italian restaurant?

Fish Piccata with Lemon Butter Caper Sauce

Delicate white fish fillets pan-sautéed and finished with a quick shallot, white wine, lemon and caper butter sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 2 white fish fillets 6–8 oz each
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • salt and pepper to taste
  • flour for dusting Wondra recommended
  • 1-2 shallots sliced thin
  • 1 clove garlic minced
  • 1/4 cup dry white wine
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp capers or to taste
  • 1 lemon (zest only)
  • 1 Tbsp butter for the sauce

Method
 

Fish
  1. Season the fish lightly with salt, pepper, garlic powder and onion powder. Dust with flour and shake off excess.
  2. Melt the butter with olive oil in a large nonstick fry pan over medium heat.
  3. Arrange the fish in the pan. Cook 3–4 minutes until golden, turn and cook until done — 6–8 minutes total. Fish should be opaque but still moist-looking in the center.
  4. Use a slotted spatula to transfer the fish to a plate and keep warm. Use the same pan for the sauce.
Lemon Butter Caper Sauce
  1. Add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 2 minutes.
  2. Add the wine and lemon juice. Increase heat to medium-high. Cook until the sauce thickens slightly, about 2–3 minutes.
  3. Stir in the capers and lemon zest. Turn off the heat and add the remaining tablespoon of butter, stirring to combine. Taste and adjust seasoning. Plate the fish, pour sauce over the fillets and serve.

Notes

Piccata cooks quickly — prep all ingredients before you start. Every fish cooks a little differently; check as it goes. Best options: flounder, sole, snapper, tilapia, cod, hake, halibut, sea bass.

30 comments

  7. I love to make chicken piccata and serve it with rice. Your dish is beautiful with the roasted potatoes! As always, thank you for sharing your wonderful recipes! Wishing you a wonderful week!

    Reply

  12. Thank you for the information! Have made veal piccata many times in the past without thinking other proteins could be used nor realizing it was an Italian-American dish ! Altho’ I usually follow the Italian first course/second course order I usually do serve this with brown rice or wholemeal pasta and salad on the same plate.

    Reply


  14. Hello Karen, it all look delicious. We love lemon 🍋. A lovely dish to serve with roasted potatoes, which are a favorite. Thanks for sharing.

    Reply

  17. We are huge piccata fans and you may remember that Mark had his own non-traditional version (which we call Chicken Marccata). I need to try the fish version, as it sounds pretty perfect., Thanks, Karen.

    Reply

  20. Chicken piccata was one of the first “fancy” dishes I learned to make… many years ago. I haven’t made it in forever but I think it’s about time to make it again (with your recipe). You can’t go wrong with butter and lemon.😊 I also love the idea of serving it with spaghetti.

    Reply

  21. You know in organizing my pantry, I realized I have a number of jars of capers. I think I need to lots of piccatas!

    Reply

  25. That piccata guide was such a fun read, Karen. This fish version especially caught my eye; the lighter sauce with shallots and capers sounds right up my alley. And those roasted potatoes on the side? Perfect pairing. You’ve definitely inspired me to revisit piccata soon, maybe even try a couple of variations just for the joy of it.

    Reply

  27. This is definitely a great dish, I usually have all the ingredients on hand so it makes dinner quick and easy. I love the tiny capers too, but I don’t think I’ve ever seen them packed in white balsamic, I have to keep my eyes peeled for them. Banana Shallots are usually the only kind we get in most grocery stores,

    Reply

  28. They both look delightful, Karen! And you do well to skip piccata when you’re eating out. As tasty as they are, better to make them at home and try a dish you can’t easily make at home.

    Reply

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