Prep: 7 minutes; Cook: 8 minutes. You can use this basic piccata recipe with either pork or veal cutlets, too. Just make sure you pound the meat to 1/4-inch thickness.
Oxmoor House JANUARY 2003
Place chicken between 2 sheets of heavy duty plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken with salt.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken. Cook over medium-high heat 3 to 4 minutes on each side until golden brown.
Remove chicken from pan; keep warm. Add broth and lemon juice to pan, scraping pan with a wooden spoon to loosen browned bits. Cook, uncovered, over high heat 30 seconds or until slightly reduced. Stir in capers. Pour sauce over chicken. Sprinkle with pepper and parsley.
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