1Setup & Prepare
About This Recipe
Thin python cutlets sautéed until golden, finished with bright lemon-caper butter sauce—Italian-American classic meets sustainable protein.
Cultural Context
(125 words) Chicken piccata, the Italian-American classic featuring thin cutlets in lemon-caper sauce, has inspired countless variations using veal, pork, and fish. Python adapts beautifully to this preparation—the lean white meat benefits from the rich, buttery sauce while the acid from lemon and capers provides brightness. This represents sophisticated fusion cooking: Italian technique applied to sustainable American protein. The quick sauté method suits python perfectly, cooking it through without toughening. Python piccata demonstrates that exotic proteins deserve classic preparations, elevating invasive species to fine dining status. The dish bridges culinary traditions while addressing environmental concerns, creating something simultaneously familiar and innovative. It's Italian comfort food with a Florida twist.
2Ingredients
Shopping List
3Cooking Instructions
- Slice python meat into thin cutlets about ¼-inch thick. Place between sheets of plastic wrap and gently pound with meat mallet to even thickness (about ⅛-inch). This ensures quick, even cooking.
- Season flour with salt and pepper in shallow dish. Just before cooking, lightly dredge python cutlets in seasoned flour, shaking off excess.
- Heat olive oil and 2 tablespoons butter in large skillet over medium-high heat until butter foams. Working in batches to avoid crowding, add cutlets and cook for 2 minutes per side until golden brown and cooked through. Transfer to warm platter and tent with foil.
- In same skillet, add white wine and increase heat to high. Scrape up browned bits and let wine reduce by half, about 2 minutes.
- Add chicken stock and lemon juice. Bring to boil and reduce by half again, about 3 minutes. The sauce should be slightly thickened and glossy.
- Reduce heat to low. Add capers and swirl in cold butter one tablespoon at a time until sauce is emulsified and silky. Don't let it boil after adding butter or sauce may break.
- Return python cutlets to pan, spooning sauce over them. Cook for 1 minute to reheat, then transfer to serving plates.
- Spoon additional sauce over cutlets, garnish with fresh parsley and lemon slices, and serve immediately with pasta or potatoes and green vegetables.
4Chef's Notes & Pairings
Chef's Notes
- Pounding cutlets to uniform thickness ensures even cooking and creates tender texture.
- Don't skip deglazing with wine—it incorporates all the flavorful browned bits into the sauce.
- Adding cold butter at the end (monter au beurre) creates silky, restaurant-quality sauce.
- Work quickly once sauce is made—piccata is best served immediately while sauce is hot and buttery.
- For authentic presentation, overlap cutlets on plate and drizzle sauce artistically.
Wine Pairing
Pinot Grigio or Vermentino – Crisp Italian white wine with good acidity complements the bright lemon-caper sauce perfectly.
Nutrition Facts
(per serving) Calories: 420 | Protein: 42g | Fat: 22g | Carbohydrates: 14g | Sodium: 680mg
