Prep: 15 minutes Cook: 20 minutes
By Isa Chandra Moskowitz
A plate of piccata is like an instant fancy dinner with all the stops. One second you’re just sitting there, all normal-like, but the moment that first forkful of lemony wine bliss touches your tongue, you’re transported to candlelight and tablecloths, even if you’re sitting in front of the TV watching Dancing with the Stars. This version is made with chickpeas, which makes it super fast, and it’s served over arugula for some green. I know lots of people are accustomed to piccata with pasta, and that is the Italian tradition, but my first piccata was as a vegan and we vegans love our mashed potatoes, so that is what I suggest serving it with.
- 1 tbsp vegetable broth
- 1 scant cup shallots, thinly sliced
- 6 cloves garlic, sliced thinly
- 2 tbsp bread crumbs
- 2 cups vegetable broth
- 1/3 cup dry white wine
- a few pinches freshly ground black pepper
- a generous pinch dried thyme
- 1 15 ounce can chickpeas, drained and rinsed
- 1/4 cup capers with a little brine
- 3 tbsp freshly squeezed lemon juice
- 4 cups arugula
Preheat a large, heavy-bottomed pan over medium heat. Saute the shallots and garlic in 1 tablespoon of the vegetable broth for about 5 minutes, until softened. Toast the bread crumbs by stirring constantly in a dry non-stick pan for about 2 minutes. They should turn a few shades darker. Add bread crumbs to vegetable mixture. Add the vegetable broth, wine, salt, pepper, and thyme. Turn up the heat, bring the mixture to a rolling boil, and let the sauce reduce by half, it should take about 7 minutes.
Add the chickpeas and capers and let heat through, about 3 minutes. Add the lemon juice and turn off the heat.
If you're serving the piccata with mashed potatoes, place the arugula in a wide bowl. Place the mashed potatoes on top of the arugula and ladle the piccata over the potatoes. The arugula will wilt and it will be lovely. If you are serving the piccata solo, just pour it right over the arugula.