question. "Piccata"

Posted by hmw0029, October 5, 2009 at 12:23 PM

It's been bothering me for years... if you ask 10 Japanese people what "piccata" is, you get the same answer: "a cutlet dipped in egg-parm mixture (or even, just beaten eggs), and sauteed/pan-fried".

I don't know who made the first mistake to call francese "piccata", but that's the way it is in Japan.

I know names of dishes evolve as they travel around the world and modified, so now, I'm curious if "piccata" is actually a standard way people describe the dish in Italy.
*please educate me!*

Teriyaki in the US, for example, is usually done wrong. teri=shine, so you have to make it shiny by brushing mirin-soy mixture on a piece of fish or meat (traditionally fish) while grilling, but most of the time some meat is marinated in "teriyaki sauce" and cooked. but even in Japan the definition of teriyaki is becoming loose as gooey teriyaki sauce is back-imported.

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