This is a simple Tuesday night sauce that produces Sunday night food. Originally from Italy and served on veal, it is well suited for chicken and pork chops. The classic piccata is a pan sauce made by searing the meat in a skillet, and deglazing the brown bits that stick to the bottom of the pan with wine, but the recipe is a snap to make on the grill. And for all the traditionalist chefs out there, I know my sauce is a bit heavier and richer than the textbook version, but I think it is needed to stand up to the big bold flavors of the grill.
- 1 pound grilled chicken, pork, veal, or fish
- 2 tablespoons butter
- 1 teaspoon all purpose flour
- 1 teaspoon finely ground black pepper
- ⅛ teaspoon Morton coarse kosher salt
- ¾ cup medium-dry sherry wine (see note below)
- ¼ cup dry white wine
- 1 tablespoon fresh lemon juice (about the juice of 1 small lemon)
- 2 tablespoons brined capers, drained
- 2 tablespoons chopped parsley as optional garnish
- Prep. While the meat is grilling, you can make the sauce on a burner indoors or out. Assemble the salt, pepper, and flour in a bowl. In a measuring cup, combine the white wine, sherry, and lemon juice.
- Build the sauce. In a frying pan melt the butter on low, then whisk in the flour mixture, turn the heat to over medium, and cook, stirring often, until all the flour is dissolved and starts to turn tan. Wait til it turns color, about 5 minutes. Turn off the flame so you don't have a flareup when you add the wine. Now add the wine mix, stir, and crank it to high. Cook the sauce, whisking every 2 minutes or so until it is slightly thick, but not syrupy thick. If the sauce is too thick, add a splash of water.
- Add capers. When the meat is done, add it and the capers to the sauce. Don't add the capers too early or they will disintegrate.
- Serve. Spoon a pool of the sauce on each dinner plate, then lay the meat on top of the sauce. Garnish with fresh parsley. If there's extra sauce, put it on the rice, which is a natural piccata side dish.