You can use this basic piccata recipe with pork or veal cutlets, too. Just make sure you pound the meat to 1/4-inch thickness. The capers add an extra hit of flavor.
Oxmoor House JANUARY 2005
1. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until golden brown.
3. Remove chicken from pan; keep warm. Add broth and lemon juice to pan, scraping pan to loosen browned bits. Cook, uncovered, over high heat 30 seconds or until slightly reduced. Stir in capers. Pour sauce over chicken. Sprinkle with parsley and pepper.
carbo rating: 2
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