Ingredients: 4 pieces of veal, chicken or fish filets
1/2 cup flour
Salt and pepper to taste
3 Tbs. extra-virgin olive oil
6 Tbs. sweet butter
1/2 cup white wine
1/4 cup chicken stock
1/4 cup fresh lemon juice
1/4 cup capers, drained and rinsed Preparation: Heat olive oil and 3 tablespoons butter over medium-high heat until very hot. Lightly coat each piece of meat in flour, then salt and pepper to taste. Cook in hot pan (approximately 1 minute on each side for veal or chicken and 3 minutes on each side for fish) and remove from pan. Deglaze the pan with the wine, add chicken stock and lemon juice and reduce slightly. Add capers and remaining 3 tablespoons butter (make sure the butter is cold -- this will help thicken the sauce). Return meat to pan and coat each side with sauce. Serve immediately. Serves 4 Chef's Notes: - You will need to pound veal and chicken until very thin (approximately 1/4"). Place meat between waxed paper or brown paper and pound with a heavy pan or the flat side of a meat tenderizer.
- You can easily double this recipe.
Books: Essentials of Classic Italian Cooking
By Marcella Hazan
ISBN: 03945844X
Knopf Publishing Group
Random House Inc.
299 Park Ave.
New York, NY 10171
Phone: 212-751-2600
Web site: www.aaknopf.com Italian Cuisine
By Jeffery A. Sadowski
ISBN: 0471149098
John Wiley and Sons Inc.
605 Third Ave.
New York, NY 10158-0012
Phone: 212-850-6000
Fax: 212-850-6088
E-mail: info@wiley.com
Web site: www.wiley.com We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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