Chicken Picatta is usually thought to be an Italian dish, but was actually developed in the United States. The dish consists of scaloppini style (flattened cutlets of meat, seasoned then dredged in flour) lemon juice, wine, stock and capers.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
