Perfect Piccata


Perfect Piccata

Holistically Bri

A bright, tangy twist on classic piccata — this flexible recipe swaps in your protein of choice, simmered in a lemony, butter, and wine sauce. A balanced, delightful italian meal that's free of eggs and simple to prepare in under 30 minutes.

Perfect Piccata

Ingredients

    Protein

    • protein of choice: white fish filets (grouper, cod, halibut) or chicken cutlet, 2 small to medium
    • flour of choice (einkorn, whole wheat, almond flour or GF blend), for dusting
    • olive oil, on hand
    • butter, 2 tbsp + more for pasta
      (recommended brand: Green Valley Lactose Free Butter)
    • salt & pepper, to taste

    Piccata Sauce

    • garlic, 3 cloves minced
    • dry white wine (recommended: vegan friendly pinot grigio), 1/3 cup
    • lemon, juice of 1 + plus zest, 1 extra wedge for serving
    • capers, 2 tbsp (rinsed)
    • fresh parsley, 1 handful chopped, or 1 tbsp dried

    Pasta

    • capellini pasta (angel hair), 8 oz or half bag
      (recommended brand: DeLallo’s Organic Capellini)
    • ¼ cup pasta water reserved
    • lemon, butter, olive oil
    • salt, pepper, red chili flakes
    • optional: fresh pecorino romano or nutritional yeast for dairy-free

    Directions

    1. Boil a pot of water for pasta and follow cooking instructions.

    2. Pat protein dry. Season both sides with salt and pepper. Lightly dredge in flour, shaking off excess.

    3. Heat olive oil in a skillet over medium-high. Sear protein 3–4 minutes per side (fish cooks faster), until golden and cooked through. Remove and set aside.

    4. Lower heat. Add butter and garlic; sauté until fragrant (about 30 sec).

    5. Deglaze with wine, scraping up any bits. Simmer 2–3 min to reduce slightly.

    6. Stir in lemon juice with a pinch of zest, and capers. Simmer 1 more min.

    7. Return protein to pan and spoon sauce over, repeatedly. Cook another 1–2 min.

    8. Remove protein and set aside in a warm place.

    9. Add drained, cooked pasta, along with reserved pasta water.

    10. Add a tablespoon more of butter and olive oil.

    11. Add a pinch salt, pepper, and red chili flakes.

    12. Add freshly grated pecorino romano — to taste, or a generous amount of nutritional yeast

    13. Stir all ingredients together, until well-combined.

    14. Assemble pasta bowls with pasta, protein, and garnish with parsley. Add a squeeze of fresh lemon and more cheese/nooch if desired.
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