What is a common cooking method for preparing picatta?

Frying is a common cooking method used for preparing picatta, particularly in the case of chicken or veal piccata. This method involves cooking the meat in a pan with a small amount of oil or butter over medium to high heat. The meat is often dredged in flour before frying, which helps achieve a golden-brown crust and adds flavor and texture.

When employing this technique, the meat is usually cooked quickly to retain its moisture while developing a flavorful exterior. The frying process also allows for the creation of a rich sauce by deglazing the pan with ingredients like white wine, lemon juice, and capers after the meat has been removed. This combination of frying followed by sauce preparation exemplifies the traditional approach to making picatta, ensuring both a satisfying dish and an enhanced flavor profile.