picotta sauce info (sp?)

please help'

i am looking for info on this sauce. specifically its history traditions and variations. i find it to be a very versitile sauce. i've used it for steak, fish, pasta and even pizza.

i just want to know as much about it as i can, so if you don't know, maybe you could give me a good place to look it up.

thank you,
land

[chefjohnpaul]

Piccata in my understanding has to do with the way the meat is prepared for the saute'. The sauce is made by adding stock to pan drippings, lemon, parsley, mount with butter if desired. You can also make larger quantities by deglazing roasting pans add veloute', lemon, parsley, season.

[UniChef]

From Larousse-

In France, a small round veal escalope (scallop) cut from the noix or the sous-noix and fried in butter. Three piccatas per person is usually sufficient. It was originally an Italian dish, most often served with Marsala or lemon.

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Mike Bersell, CEC
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