Lightly breaded fish in tangy lemon-butter-caper sauce. Quick weeknight dinner.
Piccata is traditionally made with veal or chicken. Sole, flounder, or tilapia work well.
The sauce should be bright and lemony. This is Italian-American comfort food.
Ingredients
Scale
Measurement units
- Sole or flounder fillets
- All-purpose flour
- Salt
- Black pepper
- Olive oil
- Butter
- Dry white wine
- Fresh lemon juice
- Capers, rinsed
- Fresh parsley, chopped
Ingredients
Scale
Measurement units
- Sole or flounder fillets
- All-purpose flour
- Salt
- Black pepper
- Olive oil
- Butter
- Dry white wine
- Fresh lemon juice
- Capers, rinsed
- Fresh parsley, chopped
Instructions
Prep and cook fish
Prep and cook fish
Make the sauce and serve
Make the sauce and serve
Before you cook
Cook notes
- • Piccata is traditionally made with veal or chicken.
- • Sole, flounder, or tilapia work well.
- • The sauce should be bright and lemony.
- • This is Italian-American comfort food.
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