So, if you’ve never heard the name of this dish, it is because it was invented today. For lunch. As the name suggests, it is a chicken dish. Picatta is Italian for thinly-sliced cutlet. Which also happens to be a popular Italian dish by the same name: Chicken Picatta.
Well, today, I decided I wasn’t content with the good old Italian recipe, and looked inside my kitchen pantry and saw an unopened jar of Ching’s Manchurian Stir-Fry sauce. This, I had picked up from our local Indian store, Bombay Grocers a while back. The recipe on the back of the bottle was one for Gobi Manchurian! This is the truth, people! Gobi Manchurian is a popular dish in India which is a spin-off of the Indochinese dish Chicken Manchurian, only you’ll find it made from gobi or cauliflower, not chicken.
So, manchurian sauce in hand, I thought why not make a type of chicken manchurian. Only I didn’t have the requisite cubed chicken pieces; instead, I had the cutlet-style pieces. So, I dredged them in cornflour, and you can see the rest in the slideshow below.
And voila, here was the Chicken Picatta Manchurian. A lovely union of Italian and Indochinese! If that’s not multi-ethnic, I don’t know what is!
Oh, and need I say that it was finger-lickin’ good? 🙂